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Hmm, I’ve been using the MB cold smoker attachment for 5 or 6 years and don’t know what I’d do without it. I did install an inline rheostat to control the amount and intensity of the smoke. Had tried other things, but this is the easiest, most effective smoke generator I’ve tried.

My old MES 30 has been a great smoker for 8 yrs. had to replace the controller once but otherwise flawless. It finally burned out the element and has some rust. Had been thinking of getting a new one anyway. Question: when looking at reviews on the new ones and looking at them, they don’t...

Totally agree and love Hank’s site! You can speed up the pellicle a little by using a fan blowing across the salmon after brining, rinsing and patting dry. The Alaskan Indians called it “squaw candy” last time I was up there, but I see it’s not politically correct any longer.

Pacific cod, & halibut are also very light mild fish. Atlantic seems a little fishy. I also rinse very well after thawing and squeeze a little lime juice over each piece before cooking. You can also use seasoning to cover fishy taste, like Cajun blackened fish. We eat a lot of fish, that we...

Now that you mention it, smoked salmon IS a little like sex... the worst I ever had... was still pretty darn good :emoji_laughing:.

All a matter of taste. I’ve smoked it fresh streamside in AK (silver & red), storebought wild, and farmed. Of course fresh wild is best, but I’ll take wild pink or even chum, over farmed. Also prefer the pacific fish to Atlantic by far. I never liked the oily mushy texture of the pen raised...

I recall reading in Micheners “Alaska” book, the canneries had 5 grades of fish: A,B,C,D, & Mrs Paul’s.

Last I bought was 8.95 for 2#. Vacuum packed individual filet pieces. Good value. Smoked or candied, it’s quite good. Not sockeye, but edible.

Even the wild caught pinks at walmart for 5$ a pound are better than farm raised. Salmon run here in FL is a little sparse so we have to get it where we can. Will be in AK for a few weeks this summer though..

Farm raised salmon has up to twice the fat of wild caught. I quit buying FR years ago.

You’re right. Salmon’s great, any way you make it . The salmon run here in FL has been pretty sparse lately. Have to get it at the market. Will be spending a few weeks in AK this summer, camping & fishing. Bringing the folding smoker.

Seems more like baked salmon, with a little smoke . I like the texture & taste of low & slow. Some things shouldn’t be rushed.

I used to take a folding little chief on my Alaska trips and it worked great for smoking salmon. Gave it away and regret it. So I found a Smoke’n fold smoker on eBay for my next trip up there. Anyone use one of these? They’re discontinued and doesn’t seem to be much info on them. I...

I agree that mild white fish are best broiled or fried.  I've tried smoking them with several different methods and they just were never as good as the oily fish like mackerel, mullet, salmon, etc.  Even tried a tiny bit of smoke and different brines, but they just never turned out as good...

Black lives matter 128521128522

I don't use mesquite in the smoker. Too strong and acrid for me. I use the fruit woods on fish. Cherry, Apple, citrus etc. light flavor. Also tone the temp of the smoke generator down for a lighter smoke. Just my dos centavos. Greg

For me, Mesquite imparts a very strong almost acrid smoke flavor in a closed smoker.  Especially on fish. I use it more in an open broiler when cooking a duck or roast on the spit. I use fruit woods, apple, cherry, citrus etc. and tune the heat in the smoke generator down to make a lighter...

Or Vice Versa :o).. We all appreciate your expertise and sense of humor.  Please keep up the good work! Greg

Men eat bait too.. I regularly dine at Bennies Bait Shop & Sushi Bar.. :) Greg