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  1. slysmoke

    freezing smoked Salmon

    I freeze salmon all the time, though I don't know how long it will keep as it usually gets eaten fairly quickly. I've heard 6 months or so for flavor/texture is a good ballpark. I refrigerate the salmon a minimum of 4 hours before I vac-seal and freeze. Maybe it's just me but it seems to set...
  2. slysmoke

    Country style ribs

    Here is a thread that helped me out with CSRs this past weekend, http://www.smokingmeatforums.com/t/188866/csrs Take note of the discussion starting around post 15 about how CSRs can be shoulder or loin cut, which makes a difference in how you cook them. Good luck!
  3. slysmoke

    Sunday smokes

    Thanks Richie. I have several marinades that I boil to use as basting sauces, so I figured I give it a go with the Roadside marinade as well. Turns out it is a keeper!
  4. slysmoke

    Sunday smokes

    Paul, the salmon was about 2.5 hours at 210 over apple and pecan. Thanks for looking
  5. slysmoke

    Sunday smokes

    So, as Case said, here is the mini doing what it does best, going from indirect smoking to direct grilling: Taste test coming soon. Unfortunately the asparagus i had hoped to brush with the Roadside marinade has disappeared.  How does that happen when I'm the only cook in the house? Oh yeah...
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    20150628_183452_resized.jpg

    • slysmoke
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    20150628_183123_resized.jpg

    • slysmoke
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    • Album: Sunday smokes
  8. slysmoke

    Sunday smokes

    So the Roadside Chicken is based off of Case's post, http://www.smokingmeatforums.com/t/213869/roadside-chicken, Two points where I changed things up are 1) I was out of white pepper (Really?), and 2) I plan to re-use the marinade for basting instead of making a new batch like Case did. I...
  9. Sunday smokes

    Sunday smokes

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    20150628_155608_resized.jpg

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    • Album: Sunday smokes
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    20150628_155532_resized.jpg

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  12. slysmoke

    Sunday smokes

    Roadside chicken on the mini and salmon on the smoke hollow natural gasser, photos to come.
  13. slysmoke

    It's a Pulled Pork Overnighter!

    Yep, the Mav makes overnighters much easier. Last weekend I did 4 buts, started at 6 PM. 2 were done after 14 hours, one at 17 and the last stubborn one was a total of 20 hours. Mav 32 allowed me to get some shut eye.
  14. slysmoke

    Win a PRIZE A DAY from A-MAZE-N Smoker for Father's Day!

    Might do some beef ribs
  15. slysmoke

    How to clean a pizza stone?

    I've put them in the oven on the Clean cycle and they come out looking new.
  16. slysmoke

    How good is the Smoke Hollow 44" smoker ?

    This isn't m ine, but I found ir here on the forums: http://www.smokingmeatforums.com/t/188229/needle-valve-mod and it is kind of like my setup.
  17. slysmoke

    How good is the Smoke Hollow 44" smoker ?

    I installed mine in line just before the factory knob. I'm not sure how you would do it on the 44 since it has 2 burners? Maybe where the line splits to go to the individual burners? Don't know how accessible that would be.
  18. slysmoke

    How good is the Smoke Hollow 44" smoker ?

    This is the one I put in my 38:
  19. Huli Huli Skinless Breast ala Case

    Huli Huli Skinless Breast ala Case

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  20. slysmoke

    Huli Huli Skinless Breast ala Case

    So Thursday night I made up some of Case's Huli Huli marinade, http://www.smokingmeatforums.com/t/155201/huli-huli-spatchy-with-the-grand-finale-q-view, and tossed in 8 skinless breast with the intention of cooking them up on the mini on the beach in the Outer Banks of NC. Well as so often...
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