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  1. typerhonda

    Smoked white fish

    No problem, easter is in 3 weeks, I am probably going to do that again..... I will post pictures, video, etc... JW
  2. typerhonda

    Smoked white fish

    My brother wanted it on the rarer side, so I would say an hour and that might be pushing it.  For salmon especially all I was really trying to was get the smoke/flavor onto it.  It was not an attempt to cure or cook the meat...Its one of those things that a personal preference for me, mostly...
  3. typerhonda

    Corned Beef Brisket

    Thanks!  I learned a lot from this one so the one I make next week is going to be even better (hoping)...Biggest lesson I think was that this cooks so quickly that my smoker was still going for hours with nothing else ready...
  4. typerhonda

    Corned Beef Brisket

    And here is the final product, the Smoked Corned Beef Brisket Hash!!!
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  11. typerhonda

    Help with deciding on my first smoker.

    This is an interesting thought process and I agree with you.  I tell you I love my PBC, everyone loves the food but I agree now that I have the basics, I think its time to start doing more.  Since the PBC was my first smoker I can't compare to something cheaper but I can tell you that the...
  12. typerhonda

    How does the mini WSM compare to the PBC?

    PBC has been perfect for me, and holds a lot of food for its size.  It does a great job of holding its temperature and not needing additional charcoal or checking.  Not everyone needs a huge setup, I can easily feed as many people as I want with this setup.
  13. typerhonda

    Smoked white fish

    Did Salmon for easter last year.... came out incredible and just was perfect with mustard and crackers...  Haven't done a trout or anything but the salmon was pretty large and hung a good way down the cooker...
  14. typerhonda

    Corned Beef Brisket

    I made a corned beef brisket yesterday that I had gotten from the s/m.  I rinsed it 4 times since it had been in a brine from the package.  Spiced it with mustard and then some BBQ rub (Memphis Dry rub from BBQ Bros) and let it sit over night.  Weather was fickle yesterday up here in CT and the...
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