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- pianov
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- Album: Iron Grate Lifter/Handler
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- pianov
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- Album: Iron Grate Lifter/Handler
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Pork Loin & Leg of Lamb cooking times
I'll be smoking a 7.5 lb. leg of lamb and a 6.8 lb. pork loin (cut in half) today. I will be pulling them both off at the medium-rare state at about 140 degrees F. I will be using my Maverick remote thermometer and double checking with my Thermapen to determine doneness. Smoker will be kept... -
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White oak
Keep in mind that there are the species Post Oak and White Oak. Both are members of the white oak group. All species of oaks fall into the two groups - red and white oak. Within the white oak group are numerous species including White Oak, Post Oak, Burr Oak and a couple dozen other species...- pianov
- Post #15
- Forum: Woods for Smoking
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Salmon Smoking Time - Jeff's Latest Recipe
Hmmmm. Sorry, no more pictures - I was too hungry! Just finished my salmon. Took it out of smoker at about 3:45 PM at 133°F internal temp. The salmon was real good. I wouldn't do backflips over it - but it was quite good. I don't know that it was any better than a good grilled piece of salmon -... -
Salmon Smoking Time - Jeff's Latest Recipe
That really doesn't make a whole lot of sense because even if you cook at 200°F or higher - if you are only cooking the fish to an internal temperature of 130 or 140°F, you'd still have the same risk of no effectively killing any pathogens - whether the CC temp is 150°F or 250°F. I do suppose... -
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- pianov
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- Album: Salmon Smoking Time - Jeff's Latest Recipe
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Salmon Smoking Time - Jeff's Latest Recipe
- pianov
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Salmon Smoking Time - Jeff's Latest Recipe
Salmon smoking, following Jeff's recent smoked salmon w/ citrus recipe. Started brining at 5 AM. Rinse and start drying at 9:20 AM. Never did see the clear sticky coating that is supposed to form - but it did look dry. Dried it at room temperature. Built a small fire in smoker and shoved hot... -
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- pianov
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- Album: Salmon Smoking Time - Jeff's Latest Recipe
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- pianov
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- Album: Salmon Smoking Time - Jeff's Latest Recipe
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- pianov
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- Album: Salmon Smoking Time - Jeff's Latest Recipe
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- pianov
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- Album: Salmon Smoking Time - Jeff's Latest Recipe
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Salmon Smoking Time - Jeff's Latest Recipe
What was the weight of your small silver salmon filets (or how thick)? Thanks for your input. -
Salmon Smoking Time - Jeff's Latest Recipe
Oh, oh, oh - a picture of the bbq! Okay, I get it now. I'll try my darndest. There will be several hungry vultures circling around me when it is done........- pianov
- Post #9
- Forum: General Discussion
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Salmon Smoking Time - Jeff's Latest Recipe
After reading Jeff's recipe for the eight time, I now do see that right up there at the start he suggests a 4+ hour cooking time. But that is for a filet that is 2 to 3 pounds. Mine is only just over a single pound, so it is going to be much thinner and thus cook faster. I'm going to plan on...- pianov
- Post #8
- Forum: General Discussion
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Salmon Smoking Time - Jeff's Latest Recipe
I'm curious what you thoughts are on the temp. Jeff's recipe states to keep smoker at 160 F. Last time I smoked salmon, I also did it at about 220 F and it sure was good - but the white juice did indeed seep out. I think Jeff's recommended 160 F tends to minimize that. Any thoughts?
