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  1. bodbob

    Salmon Smoking Time - Jeff's Latest Recipe

    Good point fith. They probably didn't freeze their salmon for a month before smoking it either. I've done salmon 3 times now, all at below 200 temps and none were frozen before hand, but I sure don't want to make anyone sick. We really don't know if those same Indians didn't fall over...
  2. bodbob

    Question about pre-heating.

    No worries,, Smokey
  3. bodbob

    New Smokin-it Model #1 Break-in

    Yup. Now the fun part... Learning how to use it.
  4. bodbob

    New Smokin-it Model #1 Break-in

    So here ya go gents. There she sits. Seasoned in and foiled up for my 1st smoke. I took this one to show the only place that I have smoke coming out other than the smoke hole on top. The Maverick ET 733 is ready to go. The grill clip wouldn't fit properly on the grill so I stuck the...
  5. New Smokin-it Model #1 Break-in

    New Smokin-it Model #1 Break-in

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  13. bodbob

    Salmon Smoking Time - Jeff's Latest Recipe

    cmayna, Meathead over at amazingribs.com seems pretty averse to smoking salmon at low temps. Here's a quote out of his recipe for smoked salmon. " In fact, any smoking under 200°F is very high risk. You cannot effectively pathogens, especially heat resistant spores, at these cooler temps, and...
  14. bodbob

    New Smokin-it Model #1 Break-in

    Alright already. I didn't think you guys would be interested in an empty smoker, and I stand corrected. Pics will follow....after I've had a cup of coffee. She's a pretty sweet little smoker though. I hope the ol envy bug doesn't bite you to hard. 
  15. bodbob

    Question about pre-heating.

    Atomicsmoke, Ya, most things done for CYA don't seem to make much sense till  you factor in the vast number of law suit happy people that live in this country. I don't blame em for trying to cover their butt. BB
  16. bodbob

    Question about pre-heating.

    Nice score on the free smoker, Kurt. And it's nice to hear that I'm not the only one using a smoker as a chambro. If you like fish you really should try hot smoking some salmon or  Steelhead. I like em better hot smoked than any other way. BB
  17. bodbob

    New Smokin-it Model #1 Break-in

    Hey all, I went to the forum on the Smokin-it website and the wild temp fluctuations I was experiencing is totally normal with an empty smoker because the stainless steel is the only thing that's absorbing (and releasing) the heat. When there is meat cookin in the smoker it will stabilize. I'd...
  18. bodbob

    Question about pre-heating.

    To All concerned, I just talked to Steve, the owner of Smokin-it smokers and he basically said that the warning label about not pre-heating them was a CYA so that people wouldn't get burned by opening up the smoker after it was hot. End of story. BB
  19. bodbob

    Question about pre-heating.

    Dr. K, I would totally agree regarding the Kamados. I have a BGE and bought the electric smoker more to serve as a chambro then a smoker. Still, I've read that for cold smoking and smoking fish the electric smoker has it's place so it seemed like a good choice for a double duty device. Good...
  20. bodbob

    Question about pre-heating.

    Please forgive my ignorance but I think Smokey and I only wanted to know why it says not to pre-heat it. When I smoke using my BGE I don't put the meat on right after I light the coals. I go through the whole process of bringing it up to temp and waiting for the TBS. I think that would be...
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