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First try with Schweinshaxe turned out ok!
Hi all, Yesterday I tried smoking schweinshaxe (ham hock?) on the RF for the first time at our company's annual Oktoberfest. It turned out really nice and I'm very happy to share it with you guys. Started out with plain ham hocks with bone and skin, brined from store, about 2+ lb each. Whisked... -
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qview-schweinshaxe.jpg
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- Album: First try with Schweinshaxe turned out ok!
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fire_basket.jpg
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Patio Sized RF
Congratulations on a great build. Your smoke stack looks awesome and the finishing details are great! I bet it cooks as good as it looks! Cheers /Wes- swechef
- Post #22
- Forum: Reverse Flow
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Mom Wants Smoked Salmon
Yes, I read about AKhaps method previously. Haven't tried it yet but it sure looks like a Good Method. Definitely going to give it a shot this summer. Problem around here is that the wild salmon contains too much dioxins to be healthy and the farmed stuff from Norway is so fatty it's almost... -
Mom Wants Smoked Salmon
Craig is correct. The white stuff that oozes out I always thought was fat. Had to google it. It turns out it is coagulated protein I was referring to. Seems that happens around 140F so it is on the overcooked side. Thanks for pointing that out Craig. Safer to check IT with thermometer. Cheers... -
Mom Wants Smoked Salmon
I usually don't put so much sugar when curing salmon. When curing it to have it sliced on sandwiches I take max 50/50. The less sugar the firmer the fish gets. The saltiness is simple to control by taking the fish off the salt sooner. With coarse salt it doesn't get too salty. My "standard... -
Mom Wants Smoked Salmon
Nice looking meal there! Next time you want to smoke salmon I can recommend the following really simple approach. Firstly, rinse the fish properly to get it nice and clean. Dry it with paper towel or an old newspaper. Then make a regular curing seasoning, just salt, some sugar, some black... -
New Smoker - Heat Source
That's one nice looking smoker. You got skills! I have a similar setup and the exact same heat source problem. Seen many guys using propane but I'd like to stay on electric as you. Hope you get some tips - I am in need of the same! I tried tweaking the bimetal strip on the temp control knob so...- swechef
- Post #2
- Forum: Electric Smokers
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Starting my first Reverse Flow Build
That's one nice build. I like the trailer and sled! And the Q looks great!:yahoo: Cheers /Wes- swechef
- Post #62
- Forum: Reverse Flow
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Planning a Grill build, need input
TThis is the Smoking meat forum and not a grilling forum after all. :biggrin: I will share my buildning experience when I get the materials together. Maybe we learn something. One could envision this kind of grill as a SFB without the SFB. It seems to me the main issue might be smoke stack...- swechef
- Post #3
- Forum: Other Builds
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Planning a Grill build, need input
Hi guys, For those times when grilling is needed I woud like to build a proper, sturdy grill. I am thinking something suitable for garden parties when more direct/indirect grill surface is needed. Sure I can crank the smoker up to grilling temps but it'd be nice to have a proper grill for the...- swechef
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- Replies: 2
- Forum: Other Builds
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Making quick easy door flanges
That's a great tip. Keem 'em coming! A noob welding wannabe like me needs all the good tips I can get! Cheers /W- swechef
- Post #9
- Forum: Reverse Flow
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What's your occupation?
Here a computer scientist that loves programming but always ends up managing other people that get to do just that...:biggrin:- swechef
- Post #817
- Forum: General Discussion Sticky
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My first fattie as well... what ya think???
Nice! Looks way better than my first try with the fatties! The deer meat with those fillings cannot possibly result in anything but a great success! -
Ice Fishing Group
It works just fine smoking fresh fish. A common way of preparing fresh fish around here is to smoke/grill it on sticks around an open fire. Typically, the fish is just gutted and then placed around the fire. The seasoning is done afterwards by dipping the still hot fish in brine. I had a...- swechef
- Post #8
- Forum: General Discussion
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Ice Fishing Group
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glodsik.jpg
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Fresh Ham.....In the OVEN??? GASP! Couple ?'s
For Christmas I always cook the ham in the oven. I usually buy it lightly cured and soak it in some cold water for a couple of hours to draw out excess salt before cooking it. The soaking time depends on the size of the ham and how it was cured, I guess. I have never cooked a totally fresh...
