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Fattie-1.JPG
- cflbob
- Media item
- Comments: 0
- Album: First Fattie
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New Char-Griller Duo w/ side fire box - UPDATED w/ QVIEW
Yes, that's how you do it. I've tended to leave what I'm smoking close to the side box, so the smoke coming out of it rises there and hits the meat first. The dryer vent hose makes it flow around inside the grill and stay inside longer, but it's hotter at that side and smokers better. -
Awesome recipe for a wicked smoked samon
You're about 800 miles closer to a salmon than I am. I got mine in the local grocery store. Seriously, back when I had my Little Chief smoker and smoked the mackerel, bluefish and other fish I caught in South Florida, I used their "universal cure" for all fish. That was a wet brine instead... -
Awesome recipe for a wicked smoked samon
Forty years ago, I took an junior level microbiology class in college. The prof talked about botulinum and said something like one teaspoon of the toxin would kill every living soul in North and South America. -
Awesome recipe for a wicked smoked samon
Thanks for this! The chances of a smoked salmon making it 10 days without being eaten are about the same as the Powerball lottery. At least around my place. Yesterday's batch is gone already, even with both of us thinking it was too salty. -
Awesome recipe for a wicked smoked samon
Not a problem at all. After reading your recipe, you pointed me to a bunch of others that were all based on a dry brine made of one cup of salt and either 1, 2, or 3 cups of brown sugar. Being a low carb guy, I used as little sugar as I thought I could get away with. The local grocery store... -
Awesome recipe for a wicked smoked samon
Got it! I missed the reference to cure #1. Thanks for the clarification. -
Awesome recipe for a wicked smoked samon
Dave, Thanks! 1.1 grams of salt per pound of fish is a dead easy number to remember, and my kitchen scale measures in both systems at the push of a button. Wait... did you mean 1.1 grams of the mix? Wade, I did a dry brine. Packed a mix of coarse grained kosher salt and light brown... -
Awesome recipe for a wicked smoked samon
I need to figure out what concentration of salt is required to cure the fish. Maybe even better, alternative ways to cure fish. I have a problem with sugar - not diabetic, yet, but I'm the only one in my family that doesn't have it. I do my best avoiding it completely. Because of that, I... -
Awesome recipe for a wicked smoked samon
It was a successful smoking, but came out too salty for my taste. The texture was good, and the fish flaked easily when done. I used 1:1 ratio salt to sugar, and a 1 1/2 pound salmon fillet cut into pieces which shrank up A LOT while soaking (50%?). BTW, the "CFL" in my name means central... -
Awesome recipe for a wicked smoked samon
Thanks for this! Gonna try this recipe this weekend. Bob -
Question about MES Cold Smoker Attachment
How did that work out? As a newbie, the cold smoking setup seems necessary for some things I want to do, but it's not really clear which is the way to go. The A-Maze-N smoker seems like it works for most folks, although there's a lot of reports of people having trouble with it. Mostly...- cflbob
- Post #17
- Forum: Info and Practices
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4 lb brisket flat......now what?
Not really tough, but a bit dried out. I should have gone for the 203-205 level. Live and learn. I either get up earlier or sit later, but it has to smoke longer. My wife was anxious. -
4 lb brisket flat......now what?
- cflbob
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4 lb brisket flat......now what?
I should have noticed this thread earlier, but I did almost exactly the same thing yesterday. A flat at almost 5 pounds from my local BJs Wholesale. In my case, I had it in the smoker (MES) from a little after 7 AM till 5:45 in the evening. IT was 195, but it never got to where a probe went... -
Brisket_01-10A.JPG
- cflbob
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- Album: 4 lb brisket flat......now what?
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New Toys to me!!!!
I have that same drill press! Has a bit of runout, but it's held up to being the tool I use the most. The sausage making stuff is all new to me, though. I should read up on that. Bob- cflbob
- Post #5
- Forum: Blowing Smoke Around the Smoker.
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How Many Mes Owners Here?
I have two, the 30" analog and digital. Both of them are great, although the analog one holds more wood chips, so you don't need to feed it all day. Bob- cflbob
- Post #1,703
- Forum: Electric Smokers
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Howdy from Central Florida
Hi, Thought I'd take the advice and post a "hello world" message. I'm a retired guy and have had a smoker since I was about 20. I started with a "Little Chief" and mostly smoked fish I caught. After that, I used a Brinkmann electric, where I branched out into turkey and other foods, then got...
