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  1. j 2the w

    Mr T's "Smoked Salmon From Go to Show" w/Q-View

    I want to try your method out, it looks great.  I have a question though, should I season the salmon before or after the pellicle is formed?  Do you have any suggestions of what I could season the salmon with before I smoke it? Thanks
  2. j 2the w

    Mr T's "Smoked Salmon From Go to Show" w/Q-View

    How long do you smoke your salmon at 200degrees?
  3. j 2the w

    help smoking a chicken

    Hey, thanks for serving too, I was a corpsman in the Marine Corps and Navy.
  4. j 2the w

    help smoking a chicken

    I have a Kamado, what do you think?  I think the back side is a little hotter than the front.  As far as the chicken already being marinaded, will it still take on the smoke flavor?
  5. j 2the w

    help smoking a chicken

    Yes, spatched.  Thanks for the tip, it is greatly appreciated!
  6. j 2the w

    help smoking a chicken

    OK and thanks.  What side of the butterflied chicken should I have on the grate while smoking? Or do I flip it every so often?  
  7. j 2the w

    help smoking a chicken

    Thanks for the help RdKnB.  
  8. j 2the w

    help smoking a chicken

    I have a 3 1/2 pound butterflied chicken I would like to smoke on my kamado.  I have never done this before and I hope someone can help me.  I bought the chicken from a local butcher and its pre marinaded by the buthcher with a wet butter/garlic rub.  How long should I smoke?  What kind of wood...
  9. j 2the w

    Rib question

    Thanks Dave, hey one more question, should I use a water pan or not?
  10. j 2the w

    Rib question

    Thanks for the help Dave  
  11. j 2the w

    Rib question

    Cliff, the rack of ribs is sold sealed with a wet marinade on them instead of a dry rub.  The flavor of the marinade is Kona.  I was wondering if I could still do the 2-2-1 method with these ribs?  And what do I do when I put them in the foil?  Do I keep some of the wet marinade from the package...
  12. j 2the w

    Rib question

    I bought a couple racks of baby backs from a local butcher that he pre marinaded in a wet rub.  Can I smoke these using the 2-2-1 method?  Or should I BBQ them another way?  I appreciate the help. Thanks, James
  13. j 2the w

    First smoke unsuccessful .....help please

    Thank you everyone, I am a rookie and appreciate your help
  14. j 2the w

    First smoke unsuccessful .....help please

    I tried smoking salmon yesterday on my kamado. I started by using the minion method, but had trouble controlling the heat. It started off fine and I had the heat at about 100 for 45 min then it kept creeping up. I had the dampers both pretty much all the way choked and could not bring the heat...
  15. j 2the w

    Salmon

    Thanks redneck, do you use a waterpan
  16. j 2the w

    Salmon

    Thanks for the link. I still have a couple questions that I don't see in bear carvers instructions. Should I use a heat deflector in my kamado? Should I use both racks or just the top one for the salmon? I have like 4 fillets that would fit on one rack, but don't know if I should use both...
  17. j 2the w

    Salmon

    Do you think hickory would be too strong? Should I use a water pan while smoking
  18. j 2the w

    Salmon

    Hi everyone, I am going to smoke salmon for my first time on my kamado. I was wondering what type of wood chips to use and if I should use a water pan. If any of you could give me some advice I would greatly appreciate it because I am a rookie. Thanks, James
  19. j 2the w

    I'm new to smoking

    Hi , everyone. I'm James and I am from Stockton California. I just received a Kamado classic B for a present. I really don't know how to smoke but am interested in learning. Any tips, instructions, and recipes are much appreciated. I've scrolled through and I see a lot of you are very good...
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