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  1. Danabw

    Need help to get lighter smoke flavor - Confirm which woods, and length of smoke changes?

    Got an important problem to solve. My wife is just not as fond of smoked food as my son and I. For meats like brisket and ribs smoked w/hickory she's saying that it's just too much for her. She does like salmon that I smoke with apple. Apple is a lighter wood and salmon is done in around an hour...
  2. Danabw

    Thanks to you - My 4th of July success: First ribs ever, salmon redux, and crazy cheesecake

    Thanks, Al, that means a lot. Your posts and recipes have been so helpful for me! I have a growing "SmokinAl" respository saved in OneNote that I refer to continually. :D
  3. Danabw

    Thanks to you - My 4th of July success: First ribs ever, salmon redux, and crazy cheesecake

    I know! Hate to admit I was a little jealous. :) Up until we brought out the cheesecake my smoked ribs were the star, but they were eclipsed by my son's dessert. Damn... ;-)
  4. Danabw

    Thanks to you - My 4th of July success: First ribs ever, salmon redux, and crazy cheesecake

    First, I want to thank members of this forum w/out whose expertise and experiences I would still be living a smokeless and lesser life. :D You guys are great, the info here is amazing, and I would not have made it through yesterday or other days smoking w/out you. Thank you so much! Had a...
    • Danabw
    • Thread
    • Replies: 7
    • Forum: Pork
  5. Danabw

    Brisket Gyros...really surprising how great it was, added to our list of of regulars

    Thanks, @WaterRat. Here ya go! From a really excellent cookbook, all about cooking with cast iron. If you like this kinda stuff you might want to look into it. They have other breads (an easy and very good focaccia recipe my son has made a few times) as well as lots of other different entrees...
  6. Danabw

    My best bacon - ever

    @pushok2018 & @Bearcarver The calculator I'm using (http://www.diggingdogfarm.com/page2.html) tells me 1.82g of cure for the relatively small (1.61lbs) pork belly I was able to get today. I don't have a scale that can go detailed enough to measure 1.82g, which calculates to = .29 tsp, just...
  7. Danabw

    Brisket Gyros...really surprising how great it was, added to our list of of regulars

    We were having "Leftover Night" tonight (we're a waste not, want not kinda family) and one of our contenders was some of the brisket I smoked recently. I was thinking of thin slices with BBQ sauce and homemade cole slaw my wife made yesterday, served on some homemade hamburger buns I baked a...
    • Danabw
    • Thread
    • Replies: 7
    • Forum: Beef
  8. Danabw

    Simple stuff, my first smoked salmon...

    Thanks! The smoke flavor on this batch was even better than the last, and it had some of the sweetness from the longer brine as well, just very nice. I was actually a little afraid of using hickory on salmon, but my family keeps saying they love more smoke flavor, so the next batch is going to...
  9. Danabw

    Simple stuff, my first smoked salmon...

    @Bearcarver - Took you at your word, removed skin for the second salmon test smoke today. Still could not get anything but Atlantic (farmed) unfortunately. Big change from last time is that it got about 7 hours in the fridge w/the same 2:1 brown sugar/salt rub, rather than the 2 hours last...
  10. Danabw

    Bacon done.

    Great, thanks for confirming.
  11. Danabw

    Simple stuff, my first smoked salmon...

    Excellent! The low start also seems exactly what I want/need to increase the smoke level. I was concerned that hickory would be a bit "too much" for salmon, but like the idea of mixing it w/apple. Will give this a try on my next salmon smoke day!
  12. Danabw

    Bacon done.

    What kind of wood did you smoke it with? And I'll go searching, but what is the "Freeze for 4 hours" tip?
  13. Danabw

    Simple stuff, my first smoked salmon...

    Thanks for the kind words, all! We had it at lunch yesterday and it was smiles all around. We all agreed that next time I'll try it at 210 rather than 225, to keep the salmon on the smoke just a little longer. Would it be a bad idea to remove the skin so that all sides of the fish are open to...
  14. Danabw

    Simple stuff, my first smoked salmon...

    First time doing anything w/fish. Didn't have great salmon available, but you roll with what you have. About .8lbs in two pieces. Simple 2:1 brown sugar/salt brine for two hours, and took it to 140 internal w/apple chips. Smells and tastes far better than I expected, and most importantly...
    • Danabw
    • Thread
    • Replies: 14
    • Forum: Fish
  15. Danabw

    Now I want to smoke my family recipe mac-n-cheese - Not crazy, right? Appreciate any advice!

    Excellent, thanks very much for your help!
  16. Danabw

    Now I want to smoke my family recipe mac-n-cheese - Not crazy, right? Appreciate any advice!

    Excellent, thanks for confirming. Do you smoke it the normal cooking time that you'd use in the oven, and then add on the broiling, or do you use a different cooking time in the smoker than you would use in the oven? Since my smoker max is 275, I was wondering if I should keep it in the smoker...
  17. Danabw

    Now I want to smoke my family recipe mac-n-cheese - Not crazy, right? Appreciate any advice!

    We have a long-standing tradition of baked macaroni and cheese at holiday dinners, going back to my grandfather making it (back in the time when men just didn't cook at home) when he heard my mom saying she was too busy and didn't have time to make it one Thanksgiving. :D I made it with him...
  18. Danabw

    First brisket, appreciate direct feedback so next is better

    Thanks for providing me context on the compliment! :) Post printed and framed. I will the execute the suggested search, and line up my reading for the next few days. And thanks for the feedback on the top vent, very good to know.
  19. Danabw

    First brisket, appreciate direct feedback so next is better

    I was suprised how well my bark survived wrapping - it was strong and very solid. I like a softer bark rather than crisp, so I was very happy w/that part of the results. I am going to get some butcher paper to see how that differs for me. This was 3.3lbs, not very big at all, and since I was...
  20. Danabw

    First brisket, appreciate direct feedback so next is better

    Thanks very much @bregent - off to Al's method. I had done searching about for small brisket advice in the last week, kind of embarrassed I didn't find that. Everything is obvious after you see it, of course. :)
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