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Final Smoked Salmon with recipe, instructions, and Qview
Thanks, everyone! -
Final Smoked Salmon with recipe, instructions, and Qview
Has anyone tried this method with a fish other than salmon? I've got some cod to smoke this weekend. Would this recipe work? -
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Smoked Cod?
These are frozen filets from Costco. I was intending to defrost and then shoot for an IT of about 140. Sound OK? -
Smoked Cod?
No clue! LOL! I picked up some frozen cod filets at Costco and all the package says is "Wild Alaskan Cod." Does that help...? -
Smoked Cod?
Smoked cod, when you can buy it, is ridiculously expensive here in SoCal. Does anyone have a good recipe so I can try smoking some cod filets myself? Thanks! -
WSM Mods
The clip on my CyberQ smoker probe comes off easily with just a gentle tug. Then I snake the probe through the grommet, and re-attach the clip. If you have the same probe, you should be able to do the same thing. YMMV. HTH.- socalq
- Post #40
- Forum: Charcoal Smokers
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First smoke, a 6.56 lb brisket
Looks good, but lots of fat there. Most brisket experts say you should trim the fat so it's about 1/4" thick. I usually cook mine fat side down, but have done a few fat side up as well. In either case, you might consider trimming the fat a bit more next time. -
Grill cleaning questions...
I've used my WSM maybe 10 times since I bought it new from Amazon. When I'm done, I take both grills and soak them in a tub with hot water and a few squirts of Costco dish soap. I let them soak anywhere from a few hours to overnight. Then I use a scrubber simillar to this one to clean the...- socalq
- Thread
- Replies: 2
- Forum: General Discussion
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Turkey Breast Brine Time
Chef Jimmy: I've smoked turkey 3 or 4 times, and have NEVER been able to get the skin crispy. In fact, for this upcoming smoke, I was thinking about removing the skin and smoking them skinless. Do you have any tried-and-true techniques for crispy turkey skin? Thanks! -
Turkey Breast Brine Time
Dutch: Helpful advice. Thanks! Next question. Since the brine time is going to be short (~4 hours), can I brine them on one day, then remove them from the brine, and then smoke them the next day? (Or do they have to be smoked shortly after being removed from the brine?) Thanks for your help! -
Turkey Breast Brine Time
I'm going to smoke a couple of turkey breast halves (an entire breast split into two pieces). Each weighs between 3.5 and 4 pounds. I'm going to use the Slaughterhouse Brine. How long should I brine each half-breast? Thanks for your advice, everyone! -
Bark when cooking brisket fat side UP
Do either of you score the fat and work rub into it, or do you just leave the fat "au naturale" and only rub the meat side of the slab? Thanks! -
Bark when cooking brisket fat side UP
I've always smoked my briskets with the fat side DOWN. Lately I've been thinking of trying one fat side UP, just for kicks. Two questions come to mind, however. First, what happens to the rub that is on the bottom? Does the rendering fat tend to "wash" it off? Second, since bark won't form on... -
Smoked Tri Tips
Looks good! Would you mind posting Jeff's tri-tip recipe? Thanks! -
Post Christmas Brisket Smoke (My 1st time with Briskets)
Sounds yummy. Thanks!! -
Post Christmas Brisket Smoke (My 1st time with Briskets)
So...do tell...what's the rub recipe? -
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Internal Temp for Prime Rib -- Medium/Medium-Well
Why do you prefer it to be a little hotter...at 250? (Forgive my ignorance if this is a silly question...I'm relatively new at this...) Thanks! -
Internal Temp for Prime Rib -- Medium/Medium-Well
What should the smoker temp be? I'm thinking about 225...
