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  1. bajafish

    Left belly for bacon in Pop's brine too long...

    Great to hear a success story like this, I've soaked a belly ( my first ever ) for almost two weeks. And now I have an emergency and have to leave. Will have to pour out some of the brine then freeze the belly, will thaw it when I get back and dry it in the fridge. When that's done I will warm...
  2. bajafish

    Mahi mahi- Please Help!

    Put some file ts in a Ziploc bag with "Italian Dressing" let soak overnight. Next day, remove the file ts "do not rinse" then season with your favorite rub or seasoning. Smoke with a lite smoke, apple, alder etc.  Used to camp out on a beach about 135 miles south of San Felipe, Baja. Had allot...
  3. bajafish

    Smoked Gizzies - Also known as Chex Mix... with Qview

    Tried your "Smoked Gizzies" for the Super Bowl, WOW what a great hit!!  Every one LOVED THEM!!! Wife sez "Make some more"!!!!
  4. bajafish

    Second Canadian Bacon, this time with Ham too, Yummo! (w/Qview)

    WOW That looks good, I got to try that!!
  5. bajafish

    Bradley Chipotle Rubbed Ribs-Beans-N-Taters

    My favorite picture is the plate of clean bones
  6. bajafish

    do I need a brine for salmon

    Hello lonnie t No you don't.  I have have tried brines and not cared much for them. Before I smoke salmon I put them in a zip lock bag with "Italian dressing" squeeze the air out and zip it. A few hours or overnight in the fridge works good.  The oil in the dressing keeps the meat from drying...
  7. bajafish

    Double Smoked Hams---Times 4 (Step by Step)

    I'm impressed !! nice self basting setup. Have sent this out to my "smokin buddys".Nice details and pics.
  8. bajafish

    A-Maze-N vs ProQ Cold Smoke Generators

    Have had the "ProQ"  and  "A-maze-n" for about 4 years, they both do a good job. The sawdust works better for me if I measure out what I want to use, then dump it on a cookie sheet and spread it around. I then bake the dust at 250* for 30 min. to dry it out. Living in southwest Oregon, things...
  9. bajafish

    Finally got a Tri-tip for the first time.

    Nice looking TriTip. Finishing off on the BBQ is a nice touch.
  10. bajafish

    Bolagna Smokin

    No real reason to use pork cheek. Just needed  a lump of  "somthing"  under the center of the bologna to open up the fingers for a good smoke. You could use most anything.  WOW it was good!!
  11. bajafish

    Bolagna Smokin

    Sorry I'm a FNG ( Frickin New Guy ) I wanted to show the  before picture, but I must have hit the wrong button.
  12. IMG_0317.JPG

    IMG_0317.JPG

    • bajafish
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    • Album: Bolagna Smokin
  13. Bolagna Smokin

    Bolagna Smokin

    • bajafish
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  14. bajafish

    Bolagna Smokin

    Have seen recipes for smoked bologna and just had to try it. Since it's my first time with Bologna I thought I would keep it simple, no rub, just 2 1/2 hr  Maple smoke at about 230* and go from there. Hard to find chub Bologna in South West Oregon, so finally found it in Grants Pass. Got a 3 lb...
  15. IMG_0319.JPG

    IMG_0319.JPG

    • bajafish
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    • Album: Bolagna Smokin
  16. bajafish

    Buckboard Bacon and Pulled Cured Boston Butt Ham

    Well Done !!! Great article, great pictures, lots of info. Gotta save this one!!
  17. bajafish

    Spare Ribs with 3-2-1 Method and Baste

    Just tried your 3-2-1 method last night, WOW!! soft, juicy & tasty. Sorry no pics, guess my punishment for no pics is I'll have to do it again 
  18. bajafish

    Orange Wood

    Hello Have used Orange wood many times. Had a job where I would drive past an orange grove on the way to work, once or twice a year the grove was trimmed, I would ask if I could have some branches. They were only to happy to get rid of them. I would take them home and cut them up with a Skill...
  19. MES 3 weeks old

    MES 3 weeks old

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  20. bajafish

    MES 3 weeks old

    Hello Sorry I left everyone hanging, I put up a post and went out of state for Thanksgiving.  I'll try to answer some questions and show some pics. This is a MES 30, Model #20070210. When I said earlier I set the temp to 300*, I set the dial to high, until the smoker got to 300*, then I started...
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