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  1. R

    Smoked Shank

    I couldn't wait any longer so I just went for it. I think it turned out well. I used pops brine and let it soak for 3 days (I think). Then I smoked it until the temp gauge said it was done. Here is the result. Now I just have to figure out what to do with it.
    • revjcp
    • Thread
    • Replies: 2
    • Forum: Pork
  2. R

    Shank Brine Time

    I can't seem to find an answer on this.  How long does a shank need to brine for?
    • revjcp
    • Thread
    • Replies: 3
    • Forum: Pork
  3. R

    Smoked Salmon

    I forgot to take pics in process.  This is just the end product.  I was really happy with the outcome.  Good smoke - not too salty - not too sweet.  They look like that are charred in the pics, but they aren't.
    • revjcp
    • Thread
    • Replies: 2
    • Forum: Fish
  4. R

    Brown Sticky Stuff

    I don't know if this is on the inside of the smoker too... but it is all over the bottom of the bowl.  I am guess - from what I have read - it may be creosote due to my not letting the smoke out freely... I didn't - kept the vents mostly closed.   Here are my questions... 1. What is the most...
  5. R

    Newb

    Hi Everyone, I live in the pacific northwest - near Olympia, WA.  I just got a propane smoker.  I have had some little chief smokers that were given to me... unusable.  I have a homebuilt smoker from someone else that I mounted on top of an old gas BBQ... that didn't end well, but the house is...
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