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  1. frag monger

    BBQ sauce used as a mopping sauce?

    HERE ya go!
  2. frag monger

    Shipping vacuum-sealed salmon?

    I'd l ike to send some smoked salmon to a few relatives this year for the holidays. If I vacuum seal the filets ASAP after they come out of the smoker, should they keep OK for a trip through the mail? Obviously I won't be freezing them, since they'd never stay frozen in the mail. Has...
  3. frag monger

    Smoked Duck

    OK, thanks. The ducks are in - skin pricked all over. ;) They've been in for about 2 hours now at about 230. I'd take a pic to post, but it's pouring down rain here (Seattle). I have 'before' pics & will take after pics on the kitchen counter. Look for pics to be posted later today...
  4. frag monger

    Smoked Duck

    Anyone? Any other things about smoking a duck I need to know? Please reply, the ducks are going into the brine/marinade tonight..... Thanks. :)
  5. frag monger

    Smoked Duck

    No. I did not know that! Thank you! (This is my first time ever doing duck). I never do that with my chickens & they seem to come out great. Am I supposed to do that w/ chicken too? Any other things I should be aware of when smoking duck?
  6. frag monger

    Smoked Duck

    I'm planning on smoking a few ducks for Thanksgiving dinner. I picked up two whole, fresh ducks at my butcher shop. I plan to marinade/brine them for about 2 days in a pineapple/guava teriyaki style marinade (I plan to water it down just a bit & add some salt to the marinade/brine). Any...
  7. frag monger

    Smoked Halibut?

    OK. We smoked a halibut filet, a salmon filet & a steelhead filet. The total smoking time was just under 4 hours (at a temp of about 200-215 degrees). It came out very good. We were using a bourbon-based marinade on 'em. Yummy! :)
  8. frag monger

    Smoked Halibut?

    Well, from what I've read (from the marinade recipe I got for my salmon) it says I should smoke the salmon for 6-12 hours. Does that sound right? 12 sounds like too much to me, but 6....to maybe 8 sounds about right(?) I take it I'll want to smoke the Halibut for just as long? Is there a...
  9. frag monger

    Smoked Halibut?

    I'm looking for a good marinade recipe for smoked Halibut. Anyone got one they've tried & like a lot? Also, do you smoke Halibut just as long as you'd smoke, for example, Salmon, or does Halibut take more/less time? Thanks! :)
  10. frag monger

    GOSM Coffee Can modification

    OK thanks. I'll keep that in mind when the time comes to upgrade.
  11. frag monger

    GOSM Coffee Can modification

    Thanks for the pic. I see how you're doing it. The way I read it before, it sounded like the can was sitting upright & had been cut shorter to fit. W/ the end open like that, do your chips ever 'burn' instead of just smoke? Also, I notice you have some charcoal briquets in there w/ yoru...
  12. frag monger

    GOSM Coffee Can modification

    "I did not use the smoker box that came with the unit. Instead I took a large coffee can and cut it down to where it would fit under the water pan." I have a couple quick questions regarding this modication. I'd like to do it, so I don't have to change my chips as often (right now, I have to...
  13. frag monger

    Jerky - hang or lay on rack?

    OK. I just laid the jerky on the racks. It worked just fine. I was amazed. This was my first try at jerky and...........I think it was just about the best jerky I've ever had! (teriyaki) Wow! I'm a believer now. I'll be making more later on this week. :)
  14. frag monger

    First try at beef short ribs

    Hmmm, OK. That method sounds interesting. I'll have to try it next time. I just laid the ribs on the rack this time (meat side down, of course) and they came out pretty good. :)
  15. frag monger

    First try at beef short ribs

    I'm going to be smoking two racks of beef short ribs tomorrow in my new GOSM (the smaller model), and I just have a few quick questions. I know the prep (removing the membrane...and I'm going to use a dry rub.) I've seen one poster on here talk about wrapping the rib racks in foil(?) What's...
  16. frag monger

    Jerky - hang or lay on rack?

    I'll be making my first batch ever of jerky tomorrow & have a few questions. I have the GOSM propane smoker (the smaller of the two). The meat is marinading now (overnight): -Do I need to 'pat' the meat 'dry' upon removing it from the marinade & before placing it in the smoker? -Is it OK...
  17. frag monger

    Help for 1st time GOSM user

    Thanks for the tips everyone. Tomorrow will be the day. We'll be doing 1 whole chicken, 2 racks of beef ribs & a couple of pounds of top round sliced for jerky. The jerky is marinading now & I'm about to go brine the chicken. I plan to use a dry-rub on the ribs. I'll have to try that...
  18. frag monger

    Help for 1st time GOSM user

    OK. I'm a 'virgin' smoker. I'm getting ready to use my GOSM for the first time tomorrow. I was wondering how, exactly, to use the water pan. Am I supposed to keep it filled w/ water (how full?) the whole time I'm smoking? Also, in your experience, how often do you have to add more wood...
  19. frag monger

    Charcoal or Gas smoker? Tryin' to decide

    I found a pic of the grill I'm considering. Any opinions? It's a Brinkmann 4400 (60,000 BTU w/ 12,000 BTU side burner).
  20. frag monger

    Charcoal or Gas smoker? Tryin' to decide

    OK. Thanks again Earl. I see why you're the 'Welcome Guy'. :D
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