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I want to develop a citrus brine for smoked salmon, and I was wondering what are the ratios to use (salt/water/sugar/juice) as a base. I would appreciate any help on the matter.

next weekend I plan on smoking some baby back ribs ( I work this weekend :-( ), I wanted to ask the members if they had any hints or suggestions to offer the newb. I read about the 3-2-1 method to make sure I'm clear that means 3 hours uncovered smoking, 2 hours wrapped in foil, and 1 hour...

Yet another lurker has chosen to join the smokingmeat fold. Of all the forums I've seen online, this one seems to be the most inviting and laid back (I mean we all take hobbies seriously but some ppl are zealots), not to mention awesome pictures. As far as my equipment, I'm using a a basic...