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  1. smokeydobee

    brine

    I like my smoked fish to be somewhat salty all the way through, and have also had smoked fish that tasted smokey all the way through.. when I smoke fish it tends to be salty and smokey on the outside only and the smoke on the outside being too intense ... same thing on pork and other meats as...
  2. smokeydobee

    re: chickens

    I have read about putting a thin layer of mustard on pork to help hold dry rubs on, does anyone know of anything to use on chickens? Mustard and chicken doesnt sound good Thanks Ken
  3. smokeydobee

    smoked catfish

    I smoked a batch of channel catfish last weekend. I gutted them and then cut them into chunks -and brined them for 3 hours in a basic fish brine. I then smoked them with hickory for about 2 hours at 190 degrees. They did not turn out as well as I have had before, I smoked a fillet of pacific...
  4. smokeydobee

    good pointers here

    hello again, just wanted to thank all those that helped out on my questions about starting and maintaining my fire. I have smoked up a couple of racks of ribs, some salmon and catfish, a couple of chickens or so and with the tips here had real good luck with my fire. Is there an unwritten rule...
  5. smokeydobee

    RE: fairly new to this

    Hi all - this forum looks like where its at for smoking meat and grilling. I have been grilling over indirect heat for a couple years now on a weber kettle grill and want to get involved in some real smoking. I recently got a Brinkmann Smokin Pit 40 inch and have used it a couple times - I'll...
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