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First all wood smoke
BarkHound. Nice looking ribs. And good description of your wood burning method and results. I am also a stick burner and am constantly tending to my fire box. But my smoker was a hand-me-down from my father (equals FREE). So, I'm with you on the nice, cheap mods. I think it is about time...- kgb1
- Post #12
- Forum: Blowing Smoke Around the Smoker.
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Hot smoked salmon with lots of Q-View
Takes one to know one. Thanks cmayna -
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Hot smoked salmon with lots of Q-View
Rookie: the short version of the answer is... the pellicle is getting the flesh to be tacky and what helps the smoke adhere to the flesh. the much longer version of the answer is... (also from one of my former posts: ... -
New member from CA
Hello Pgrevie. Welcome to the forum. Great to see another CA user. I'm from the Bay Area, but I spent my college days in Chico. So I am well aware of all the almond orchards up there. Happy smoking. -
I Finally Saw the Blue!
I found some extremely valuable advice from oldschoolbbq and his article on stick burning. check it out: http://www.smokingmeatforums.com/a/stickburning101 Happy smoking. KGB- kgb1
- Post #4
- Forum: Wood Smokers
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First Bacon...
Very Nice. Beautiful bacon, great description on your posts, I love all the QView. I'm getting ready to try my first bacon smoke shortly. I'm hoping I get the same great results. -
Brisket Help
That's basically what I was thinking. If it is foiled, then it wouldn't really be getting much (if any) smoke. Therefore at that point you are only looking for heat. So really any heat source (smoker or oven) would do the job. Putting it in the oven would save from burning more precious... -
First samon
Very nice!! I also like pinot noir. And I appreciate someone who will drink red wine with fish.- kgb1
- Post #9
- Forum: Grilling Fish
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Hot smoked salmon with lots of Q-View
Thanks Leah. It was great. The family certainly devoured it. And my son loves the skin as well. -
Hot smoked salmon with lots of Q-View
Thanks WaterinHoleBrew. BTW, if memory serves from viewing your other posts; you are a home beer brewer. My friend is also a home brewer. It works out great--I smoke the meat, he provides the beer. Win-win all the way. -
Brisket Help
Thanks for that perspective Smoking B. I have been wondering if people leave it in the smoker or transfer to the oven after foiling. I think I'm with you--probably should leave it in the smoker. -
New here, not that new to smokin'
Hello Deborah. Welcome to the forum. Glad you joined. By the sound of it, you are quite the smoker with some great experience. I'm really just a newbie here myself, but wanted to be one of the first to welcome you. There usually is a group of "old timers" who typically do most of the... -
Hot smoked salmon with lots of Q-View
Thanks Disco. I'll take that. I can't wait to do more. This smoking thing is very additive in such a good way. -
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First samon
Looks good. What is that wine in the background that you paired with it?- kgb1
- Post #5
- Forum: Grilling Fish
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Hot smoked salmon with lots of Q-View
Thank you Smoking B. Glad I could help inspire. I am still such a newbie, so I really appreciate your comments. You guys are always inspiring me. -
Chicken Thighs (Hickory Smoked)
Hey Bear. Those thighs look wonderful. I really like the relatively easy and straight forward approach. I have smoked whole chickens before; and while I enjoy doing them, it was a lot more work with the brining, drying, etc. I will certainly have to try smaller parts such as the thighs. ... -
Hot smoked salmon with lots of Q-View
Thanks nozzleman, I appreciate your compliment. Don't worry; those spots didn't slow me down one bit. They were delicious!! I just always aim for perfection. I had them in the smoker for just over 5 hours. Once they reached an IT of 140*, I pulled them off and started to plate.
