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  1. sb59

    More Smoked King Salmon

    Thanks for the input MSUICEman. I just smoked some large trout fillets ala Craigs method for salmon, & will freeze a few to see how they taste down the road. 
  2. sb59

    Rainbow help

    When I 1st starting smoking fish it was with a Little Chief smoker. They were preset to run between 165 & 185 degrees depending on the wind & outside temps. Fish always turned out great! So I figure don't fix what ain't broke & keep my Masterbuilt in that same range!
  3. sb59

    More Smoked King Salmon

    Looks good as usual Craig! Question, Have you ever vacuum packed and frozen some of those pieces after smoked? If so, how well do they hold up and taste some months down the road?
  4. sb59

    Smoked Salmon Help? !

    Whether elec. or coal,gas etc do a dry run 1st. No product. See what you can do to keep temp between 140 -180. You can open or close all vents, put a heat deflector between heat source ( simple as a foil tray on a rack a few inches above heat ) below the food. You might even have to crack the...
  5. sb59

    New MES @ TSC $75

    Check this thread for answers about that model http://www.smokingmeatforums.com/t/166142/issues-with-mes
  6. sb59

    Crabs on the grill

    It's also good with clams or mussels! Just steam in their own juice with the spiced olive oil til they open, toss in some linguine & you got a whole tray of good! I've also done shrimp & lobster tails & claws. Just crack the lobster to let flavors mingle!
  7. sb59

    Crabs on the grill

    For blue claws I do softies right on the grill grates, brushed with a little olive oil ,garlic, salt & pepper. For hard shell I stun & clean live, toss in an aluminum disposable pan, toss in garlic,olive oil,salt & pepper, cover with foil . They steam in the oil & their own juices. Good eats &...
  8. sb59

    New to electric...need advice.

    Yes! Just look at Bear's Step by Steps and see a world of possibilities!   Probably the only mod. I would suggest would be to get an Amazin smoke generator!
  9. sb59

    What's with all the junk?

    I really don't get it! None of it makes sense. Does the biggest a hole win a prize?
  10. sb59

    What's with all the junk?

    Why does isis keep attacking this forum?
  11. sb59

    New to electric...need advice.

    I have this smoker    ...
  12. sb59

    Avoid Temp Swings in MES (By Bear)

    It's a shame the guy's at Masterbuilt & other manufacturers don't read these threads & add the best mods. like vents,heat deflectors,& external smoke boxes ( ala amazin ) to their smokers in the 1st place instead of new colors, windows, control box locations & blue tooth !  Good job, Bear !
  13. sb59

    Salmon tomorrow

    Check out  cmayna's posts or search salmon candy. http://www.smokingmeatforums.com/t/198346/more-smoked-salmon Simple & delish! Or keep it simple & use pop's brine for 4 to 8 hrs. dry to a pellicle, smoke between 160 - 180 til 140 -145 for moist fillets or dry longer if you like. Lower smoker...
  14. sb59

    Need replacement racks for MB 30 inch

    I use a disposible aluminum pan for drips. For the racks just clean em up with a wire brush then get some cheap racks to actually hold your food & place on top. I like this style with the smaller grids for jerky.     Then when one batch is done you pull em out and load the next batch, racks & all.
  15. sb59

    Chicken or Turkey

    Search box above !
  16. sb59

    smoked pork neck bones

    You guys with the Big & Little Chiefs can do everything the other smokers do. You just have to bring the foods up to finished temp. in another heat source after applying smoke for a few hrs. That's the down side, you have to transfer all that food into your home oven & fill your home with the...
  17. sb59

    London Broil 6/12

    I'd have made either dried beef or a pastrami from a London broil!
  18. sb59

    Meat suggestion for a week night smoke

    Double smoked spiral ham is pretty simple.
  19. sb59

    possible trout fail in progress...

    Hi Nice Girl, Little Chief never included cure in their recipes because their brines were so heavily salted ( 1/2 cup table salt & 1/2 cup sugar per qt. water ) and they figure their smoker to be running min. of 165 dgs. I found that depending on outside winds & temps that no to always be true...
  20. sb59

    Midway thru first attempt w//new smoker - TEMP STALL

    Good things come to those that wait! Timing a smoke is always hard. That's why they invented liqueur and appetizers!
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