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    IMG_0001_2.JPG

    • smker
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    • Album: holiday treats
  2. holiday treats

    holiday treats

    • smker
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  3. smker

    holiday treats

    this one is new to me this year, called carmel crispies but you dont use carmel. you make your own type.  its not over or under sweet, 
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    IMG_0002_1.JPG

    • smker
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    • Album: holiday treats
  5. IMG_0001_1.JPG

    IMG_0001_1.JPG

    • smker
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    • Album: holiday treats
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    IMG_0009.JPG

    • smker
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  7. smker

    Salmon runnin in smoker. First try.

    nice!!!!
  8. smker

    Tis the season

    put the last half of the batch in tonight, vac packed alot of the first batch and put them into the freezer,  with some of that i made into a cracker dip with minced onion,pickle, garlic and mayo.
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    IMG_0013.JPG

    • smker
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    • Album: Tis the season
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    IMG_0011.JPG

    • smker
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    • Album: Tis the season
  11. smker

    Tis the season

    well not very many here  at the hospital likes smoked fish and thats odd to me being in the mid west, but ill make it into a patta or cracker dip, flaked the meat into a bowl,  minced onion, garlic and pickle, dill weed will do the same, 2-3 dashes of lemon or a small amount of lemon zest, dash...
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    IMG_0008.JPG

    • smker
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    • Album: Tis the season
  13. smker

    Tis the season

    the flounder broke up into bite size in the brine when i shook it up every 30 min,  the ones on the bottom rack on the right and they didnt  look to be very good.  but theres a need to try and  taist whatever you smoke, anyway the flounder is on the oily side and maby that came from the fish...
  14. smker

    Tis the season

    Turned out really good with a smoky sweet flavor and retained alot of the moister and only the thin edges dried out a bit,   im amazed with the Tilapia and how well it took the brine and smoke flavor compared to the salmon and theres a difference but i cant put a finger on it, cold smoking...
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    IMG_0002 (2).JPG

    • smker
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    • Album: Tis the season
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    IMG_0002.JPG

    • smker
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    • Album: Tis the season
  17. smker

    Tis the season

    i got half if not alittle over that in the smoker tonight,  filled up the AMNPS with a blend of   Hickory,pecan, and a small amount of oak pellets that burns alittle hotter and keeps the smoke going since i add the "chipped wood" of hickory,  
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    3.JPG

    • smker
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    • Album: Tis the season
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    2.JPG

    • smker
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    • Album: Tis the season
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    1.JPG

    • smker
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    • Album: Tis the season
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