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I'm a bit of an el-cheapo, and those are beautiful traps, but I've gone the non aesthetically pleasing route with mine, using what I have laying around. - Just like your early version with "Free wood" I used scrap 2X4 that was laying around the garage for mine. Cut into squares (2x4x4) Put in...

I found that the temp changes very slowly, so yep, patience. I'm just using the thermometer on the lid. I figure if that stays between 225 nd 250, I'll be good to go. Second smoke went much better, followed your tip to leave the stack open and use the damper on the firebox for temp control. My...

So, Besides adding a grate to the bottom of the firebox - getting the coals up out of ash, I also went with the suggestion of keeping the stack wide open and adjusting using the damper on the firebox. one hour into the "2" of the 3-2-1 TBS for the final hour Final product... YUM!

Second smoke, switched from briquettes to lump and added a grate to the bottom of the fire box. Running right at 225-230 pretty consistently. Have my 3-2-1 ribs an hour into the "2".

Not that anyone probably missed me too much with all of the great members and discussion. I've not smoked anything in a couple years since my old, modified ECB was in such rough shape that I always had to debate myself over using it again. Well, now I can finally retire it for good, since I...

Absolutely correct. That is one of the reasons that there is a lot more catch & release with steelhead than there is with the Pacific salmon (chinook, coho, and rare pink). The Pacific's die after spawning, so they are harvested much more often.

Steelhead are actually large sea-run rainbow trout. Or in my part of the country, large Lake Ontario rainbow trout. When they are in the ocean or Great Lakes, they don't have that rainbow look. they look like shiny stainless steel - likely why they're called steel head. When they hit rivers and...

I cut cross-grain on mine. photos I've seen of indian candy that is commercially sold is cut that way. Personally, since I'm using an ECB, I find that I can cram a lot more fish in my smoker, while leaving space between the pieces, if I cut them this way. Longer strips on the small round grates...

Been seeing reports of some early-run salmon in the Salmon River already. They're catching some already. Not the mad-house we'll see come october, but there are some fish in the river already. One note... of the nine fish our crew caught on Ontario last week, only one had a clipped adipose fin...

Never been a fan of tuna, but was never a fan of salmon either, so, knowing how smoking makes salmon into a real treat, I can only imagine that smoke performs the same miracle with tuna as it does with salmon. That looks really tasty. Thanks for the q-view!

+1 on the fish candy. I just did up a bunch over the weekend and hid a lot of it in the freezer so it wouldn't disappear too quick (I want some too!). A good brine and a smoker make for a great equalizer when it comes to salmon. For grilling, I prefer the ones we get out of Lake Ontario during...

cross-grain... and here's the Q-view: Raw material (these are 20- 25 pounders) I'm glad I catch them instead of buying them. Checked out king salmon fillets at Wegman's supremarket seafood counter, and they're getting $12.99 per pound!!!! holy highway robbery! Garage fridge - brining meat...

Was fortunate to get out on Lake Ontario Wednesday after some King salmon and have a mess of fillets in the fridge right now (4 fish in the 20 - 25 lb range). They'll be going in a simple H2O + salt + dark brown sugar brine overnight. Tomorrow, I'll rinse them and let the pelicle form, then into...

Working my way into the freezer so that nothing gets freezer burned and goes to waste. Latest batch of salmon out of the brine and into the ECB yesterday. Before and after photos: Getting started: Wheelbarrow as a quickie wind-break Finished product:

I wish you lived closer!!!! I've run myself out of freezer space due to salmon and brown trout - I'd give you some if you lived nearby!!!!!

I ended up finding a smaller stream - well away from Pulaski, where not many folks fish. Salmon in shallow water, sight fishing. Since they don't feed, the trick is to annoy them into taking a chomp of your bait. I set up my drift to put my bait about 2" in front of their nose, so it's waving...

I hear ya! We have lots of carp, in fact there is an international carp tournament held in the Syracuse area every year. I think it was last weekend. I probably would have still grown up without eating lots of things we hooked or shot, but the variety of tastes we experienced when spending...

"Smoked carp, anyone?" Yep, and it's good. Same situation with me - Grandfather used to smoke carp. see http://www.smokingmeatforums.com/t/123100/carp with all the details I could remember on how it's done.

Question on the lake trout... most preparation methods, I find them to be a lot more oily than salmon, brown-trout, or rainbow trout. Is this the case when smoked? (fishermen call them "greasers" around here because they're so much more oily) I caught a bunch late last fall and have been...

Absolutely #1 for those pin-bones!!!! I have a pair of needle-nose pliers that is kept aside just for this purpose. Sounds like you like the same texture as I do. I like them somewhere between dry and moist - hard to get it just right. Need to keep close-tabs on it - also need to remove the...