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  1. the black spot

    tonight i will mainly be smoking...

    Salmon. Got a side of salmon from Makro, pin boned it and am now following this recipe found here http://geeksthatgrill.net/2012/07/01/simple-smoked-salmon/ There's some discussion on their blog by others saying this isn't propper hot smoked salmon, but I will try other recipes in the future...
  2. the black spot

    First Ham

    Wanted to try cooking a ham on my WSM. Bought a piece of wet cured ham from makro and I've forgotten how much it weighed, but a good size piece. I took the rind off, scored the fat cap, and then soaked it in fresh water in the fridge for 36 hours to leach a bit of salt out. Gave it a coating...
  3. the black spot

    Shared language barrier... whats tomato sauce?

    Hi guys, this is gonna sound a bit dumb maybe, but what is tomato sauce? In the UK tomato ketchup and tomato sauce are often used interchangeably. But I'm reading Steven Raichlens Barbecue Bible, and the basic bbq sauce recipe calls for 1/2 cup of ketchup and then 1/2 a cup of tomato sauce. I...
  4. the black spot

    New smoker

    Hi all, I'm pretty new to smoking, been at it 2 or 3 years, with some hits and misses. Initially i have been using a cabinet smoker. IT came claiming to be good for hot AND cold smoking, but really it was only ever good as a cold smoker when using a proQ smoke generator, and was a charcoal...
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