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What changes to make for less than fresh fish?
From time to time I keep fish in the fridge too long, and sometimes the freezer. Last year's salmon vacuum bagged for example. My test to see if it's totally bad is first to feed some to my neighbor's cats, and if they eat it and it doesn't smell bad, sometimes I smoke. But what should I be... -
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Thoughts on vacuum sealing smoked salmon?
I just finished smoking a batch of salmon and am about to bag it up. I usually vacuum seal it, and try to press the seal button before the vac sealer puts too much suction on the salmon and starts pulling out the oils. It still often doesn't look that good though. I was thinking about wrapping...- wrybread
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- Replies: 7
- Forum: General Discussion
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Recommendation for a grill mat?
I usually smoke my salmon with skin on, at least for the first hour or so, but for my last batch I did some without the skins and they dropped between the grill a bit. I'm thinking one of those silicone grill mats would fix it nicely. Does anyone have a recommendation for something? -
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Thoughts on adding more shelves to Masterbuilt? (And where to find the 19.5" x 12.5" shelves?)
I have a Masterbuilt Electric Smoker, not sure what model it is exactly. Here's a pic: Any idea what model that is? The shelves are about 12.5" x 19.5". I'd love to put shelves between each existing shelf, so three more shelves. Any thoughts on whether there's any downside to doing that...- wrybread
- Thread
- Replies: 16
- Forum: General Discussion
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Thoughts on automating the salmon smoking process
Thanks massively to everyone who helped me dial in the "thin blue smoke" on my smoker, especially @cmayna and @tallbm. I learned a ton. I cringe when I look at my old pics of crazy white smoke ruining my fish. Now I'm thinking about somewhat automating the smoking process, because I caught a... -
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My quest for thin blue smoke
I've been trying different methods to get thin blue smoke in my MES, and I *think* I finally have it. I was wondering if someone could confirm? Here's what it looks like now when I open my smoker mid-smoke: FYI this is what's producing the smoke, with an Amaze-N pellet tube filled 1/4 of the... -
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How to smoke salmon carcass aka "dumpster salmon"
If you're in an area where people catch a lot of salmon, this is probably a pretty common sight. Here in Northern California we call this "dumpster salmon" and you can guess why. There's *lots* of excellent meat left on there, and you can certainly grill it: Then put it on a taco or over... -
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Trying to add cold smoke to my salmon smoker, worried about tar
I'm trying to make a cold smoke generator for my salmon smoker and getting a ton of tar in the combustion chamber (an old fondue pot), and I'm worried that it's going to affect the taste of the fish. Here's my smoker: It's an old Masterbuilt with the heating element removed since it wouldn't...
