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  1. smokinbrad

    SMOKER CLEANING

    I clean my Smokin-It 2 electric smoker after every use. However, I am only cleaning my drip pan, shelves and wiping out the bottom after I remove the tin foil in the base. I'm getting a nice build up on the inside and am thinking maybe yearly or bi-yearly cleaning it a bit.
  2. smokinbrad

    Roll Calling SmokinBrad

    Good afternoon all! My name is Brad, I live in the the beautiful state of Michigan, west side over by Lake Michigan. I am an avid cook, live to fish and get out hunting a good bit as well when time and my wife and kids allow. I am an amateur when it comes to smoking. My practice in the past...
  3. smokinbrad

    Pellicle Questions for Drying Times

    Thanks for the input guys, reason why I ask is I have about 6lbs of salmon thawed and was going to be smoking it tomorrow after brine, however, Fedex screwed up my delivery and I thought if I ran my brine today (pulled it out of brine before bedtime) I could let it sit for about 24-36 hours so...
  4. smokinbrad

    Pellicle Questions for Drying Times

    Good afternoon Fish smoking community. Just curious if it will harm your fish, if you let pellicle form for longer than overnight? I am thinking about doing a 6 hour brine and letting my salmon sit in the refer for about 24-36 hours. Any input as I am new to the smoking sport :)
  5. smokinbrad

    Final Smoked Salmon with recipe, instructions, and Qview

    So looking forward to trying this over the next few days Bear! As a resident of Michigan, I have a good chunk of salmon that I am going to be utilizing with this recipe. My first smoker should be delivered to my house by tomorrow and after seasoning it in.....salmon is already getting ready to...
  6. smokinbrad

    Final Smoked Salmon with recipe, instructions, and Qview

    So looking forward to trying this over the next few days Bear! As a resident of Michigan, I have a good chunk of salmon that I am going to be utilizing with this recipe. My first smoker should be delivered to my house by tomorrow and after seasoning it in.....salmon is already getting ready to...
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