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Added in the measurements for everyone. Stock amount is about what added as it varies a bit each time I do it and a little different this time as being on an open fire verse the stove. Let me know if missing anything or have other questions.
Here is my post for the TD. Sorry no pics but laid out the steps. Hard to snap the pics with the open fire and a 6 year old wanting to help :-)
http://www.smokingmeatforums.com/t/263124/smoked-seafood-paella-under-the-sea-td
Sorry there are no pics of the process but figured I would lay out the steps for those interested.
So my 6 year old son was the inspiration for this dish as he loves paella and was asking for me to make it and then the TD came along so I figured why not.
Broke out the large cast iron pan I...
Thanks everyone for your votes. Have to thank my 6 year old for the inspiration as he had been hounding me to make paella and I thought why not do it up on the fire pit and the smoker. It came out great and will be doing again now that summer has arrived here in CT. Will take more pics next...
Finally pulled the trigger on a new Camp Chef Pellet Smoker. Got a great deal from Field and Stream and saved almost 200.00. Directions were pretty straight forward in putting it together and seems very solid. Figured I would break it in with some pork chops I had. Put them in a simple brine...
I stumbled upon this ad for a new smoker from Camp Chef. The SmokePro XXL Pellet Smoker. Has anyone seen this and have any initial thoughts. Suppose to be out in spring or summer. Here is a link to a video on it. Starts at about 1:26.
I took out a small venison roast and 2 venison tenderloins this morning before heading off to work and wasn't thinking of doing much with them but last minute got some inspiration to break out my little portable Smokey Joe Weber Grill and some pecan chips. So I seasoned them up with some steak...
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