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  1. CIMG6171.JPG

    CIMG6171.JPG

    • scubadoo97
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  2. scubadoo97

    Smoked Cod

    Your fish sounds excellent.  I love smoked fish but this post should be moved out of the cold smoking section
  3. scubadoo97

    Lox - Wet Brine Recipe?

    From my understanding, traditional lox are done in a wet brine.  E.g. belly lox I can tell you that in a wet brine, if the fish is brined long enough the the fish becomes firm indicating a loss of internal water.
  4. scubadoo97

    Lox - Wet Brine Recipe?

    I've done dry cures with salt and sugar and wet brines with  salt and sugar and find the wet brine yields a more silky texture.  I use an ~ 20% brine or 2 pounds of salt per gallon of water plus a big hand full of dark brown sugar.  I use skin on  salmon and usually buy a whole side so the...
  5. scubadoo97

    First Pastrami

    Many people here make pastrami with a prepared corn beef.  Some do their own corning Prepared corned beefs will vary widely in the amount of sodium per serving.  I have been using the Crown brand which has about 220mg of sodium per 4 oz of product.  I soak this over night and still find it...
  6. scubadoo97

    First Brisket (mid cook) Questions

    Good thing you kept smoking.  I would trust my thermometers.  Especially if you had two that were similar.  I don't care how easy the thermometer went in.   A brisket is not ready at 165 F when cooked on a regular smoker.  Maybe sous vide for 48 hours but that's a quite different environment...
  7. scubadoo97

    Smoked Pistachios with Pistachio Shells and Hickory

    When we eat pistachios I save the shells.  They are great smoke media for the MES.  I have yet to actually smoke the pistachio meat
  8. scubadoo97

    Smoked Paprika?

    I've done it.  Bought a can of Hungarian paprika and spread it on a tray and cold smoked it.  Worked great.  I use it in a lot of dishes.
  9. scubadoo97

    When to start the smoke

    It's hard to generate a lot of smoke at such low temps in the MES.  It's best to use another smoke source like an A Maze N smoker or the tin can/soldering iron smoke generator.
  10. CIMG6170.JPG

    CIMG6170.JPG

    • scubadoo97
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  11. scubadoo97

    corned beef -> pastrami

    Wish I could find points.  Most prepared corned beefs are mostly flats with a little point attached.  
  12. scubadoo97

    First Pastrami

    $2.99/lb at the local megamarts.  I still have 3 from last year in the freezer.  Need to do one real soon.
  13. scubadoo97

    First Pastrami

    Excellent job!.  I use the same rub and steaming the meat near the end of cooking is a winning method for me.  My daughter was in town for the Gasparella parade.  She really enjoyed the pastrami I made when she was home for winter break.  I cooked one up for her and prepackaged it in individual...
  14. scubadoo97

    Dry Thighs

    Otis, I do a lot of chicken thighs on my smoker.  I bone some out and coat in rub and smoke.  Never dry and pulls like pulled pork. If not boned I leave the skin on but pull it back and add some rub under the skin and then a little rub on top and bottom.  I never brine and thighs with bone and...
  15. scubadoo97

    TO PEEL OR NOT TO PEEL

    I have fond memories of the Mullet Inn and often think of the times gone by when driving across the causeway.   The smoked mullet roe was amazing but very rich.
  16. scubadoo97

    fan in smoker???

    I've used a fan in my MES 30" smoker when making jerky or cold smoking to keep air circulating well.  The only problem I've had was the fan cause the chips in my cold smoke generator to catch fire.
  17. CIMG6235.JPG

    CIMG6235.JPG

    • scubadoo97
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  18. CIMG6242.JPG

    CIMG6242.JPG

    • scubadoo97
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    New MES, anything I should know?

    Yeah, there are plenty of posts on this flaw.  Even in the Tampa Bay area I got an error message a few weeks ago when our temps dropped to near freezing.  Delayed my smoke for nearly an hour until I could get it warmed up.  Got it working then while preheating it cut out again with an error...
  20. scubadoo97

    Brisket failure? Tissue did not break down..

    eman is right on target.  I've known people to cook a chuck roast sous vide in a 140*f water bath for 3 days and it was medium, pink and the connective tissue had broken down.  So time is as important as temperature.
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