Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. MileHiGuy

    Smoked Turkey

    That reminds me, I need to buy a couple!
  2. MileHiGuy

    Cold smoking 5 lbs of salmon

    Here are some pics of what I did to De-salinate the fish (take the salt off) and then soak it in cold water last night, and into the fridge overnight. I also put it on the smoker a couple hours ago and the fish are getting smoke right now.
  3. MileHiGuy

    Cold smoking 5 lbs of salmon

    I noticed the smoke wasn't as strong as what I wanted so I propped the lid open a bit and this helps considerably. Thanks! This is very helpful.
  4. MileHiGuy

    Cold smoking 5 lbs of salmon

    Very good info Al! The result looks great. It is a little different from how I did it but I can definitely see some great tips here for how to do it next. Thank you!
  5. MileHiGuy

    Cold smoking 5 lbs of salmon

    Thanks for the advice, Bigtank. That's exactly what I plan to do. I wasn't quite sure about how long to smoke it but I will go by what you suggest....and share results as well.
  6. MileHiGuy

    Cold smoking 5 lbs of salmon

    Hey Jim, I actually was reading that thread earlier today. I saw some good info from an older thread with info from thirdeye as well. Great information! That's something I find really useful about this site is that there is some good information if there is something you haven't done before...
  7. MileHiGuy

    Cold smoking 5 lbs of salmon

    I am putting the Alder wood chips I have through a coffee grinder to make them "dust-ish". I have an A-Maze-N smoke tube that I will use to smoke the fish. The fish has been in salt since yesterday afternoon, I'm going to take it out of the salt in a bit and put it in some cold water to get...
  8. MileHiGuy

    Cold smoking 5 lbs of salmon

    Hey all, I'm cold smoking salmon. I have 5 lbs of fresh salmon I covered in about 4 pounds of coarse sea salt yesterday afternoon. I am in Denver and the weather shouldn't get above 60 degrees F today and maybe around 33 overnight. I have alder wood chips. The question I have is how to best...
  9. MileHiGuy

    Fireboard 2.0 not working correctly

    Update: I replaced the probes again...not sure how many time I've done that...and my Fireboard 2.0 seems to be providing accurate readings. It's been about 3 months since I replaced the probes. I'm just being really careful with them and making sure they aren't bent or exposed to water, I only...
  10. MileHiGuy

    Big $ss caulk gun at it again!

    I've never used one of those before...how do you like the caulk gun? Any negatives in your opinion?
  11. MileHiGuy

    Hatch Chilis

    more like Jalapenos
  12. MileHiGuy

    Hatch Chilis

    I live in Denver. We have them in most stores in August. They are always labeled as Hot or Mild. Personally I think they are great.
  13. MileHiGuy

    Smoke tube

    This is what I would use: A-MAZE-N Stainless Steel Tube Smoker 12 in. L X 2 in. W It will work fine with your grill and you can find them at multiple places.
  14. MileHiGuy

    Smoked Turkey

    I sometimes will come across a Turkey Breast at my local grocery store (King Soopers). And I will brine it, smoke it, and run it through my Hobart Meat Slicer. It is often difficult to find turkey breast to smoke. Does anyone have advice on where to find turkey breast on a regular basis? The...
  15. MileHiGuy

    Fireboard 2.0 not working correctly

    Hello all, seeking some input. I have used a Thermoworks Smoke thermometer in the past and have recently (for the last year or so) used a Fireboard 2.0 thermometer. I got the Fireboard because my display on the Smoke went bad when it got some moisture in the unit from rain. The last couple of...
  16. MileHiGuy

    Chamber Vacuum Sealer Recommendation???????

    Thanks all for the input
  17. MileHiGuy

    Chamber Vacuum Sealer Recommendation???????

    I want a sous vide liquid - compatible food sealer. I know there are several on the market. Does anyone have experience with them - good or bad, that they can share? Thanks, MileHiGuy
  18. MileHiGuy

    My "Outdoor" Kitchen Tour

    Outstanding!!!
  19. MileHiGuy

    Gonna Try Doing a Coppa

    I am getting really close to the target weight loss I want to see. I put the meat in a dry wrap bag on 8/15 and now it is down from 1441 grams to 954 grams. I plan to keep it in the bag until it goes down to 936 grams. Maybe another half a week? Yours looks great Mr_whipple. I'll try...
  20. MileHiGuy

    Hello from Estes Park, Colorado

    Exactly, I had the same eureka moment. I smoked a couple briskets and couldn't figure out why they were rough in spots. It IS the altitude impact.
Top Bottom
Back
Clicky