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Figured that the title would get your attention. Now, here's the deal. Some years back, I bought a nice Salmon fillet to smoke. After about 2 hours I went to take it out of the smoker and found what appeared to be a pile of oatmeal. That was what remained of the Salmon.
I asked a guy who...
First of all, thanx to those of you who responded to my question about charcoal vs hickory. My ultimate decision, hmmm, let me see. Do I stay up all night by myself to make sure that the temp stays where it should ...or should I pop the covered pan into the oven at 200 degrees and go pick on...
I am in the process of trying my first brisket. I have seared it as Oakie described, and have moved it to the smoker. I have turned it once and am just about ready to turn it again and cover it with foil. Question is: since it is covered, is there any reason to use hickory to maintain the...
Sorry all, I didn't mean to ruffle any feathers by not coming to the Roll Call first. I had a specific question and in the interest of expediting an answer, went directly to the forum. My apologies to all.
Now, on with the details. The name is Chuck. I'm a born and raised Iweigan (Iowa), who...
Hawthorne Berry wood? I had a guy give me some. He said he used it to smoke some salmon and loved it.
Thot I'd check before I ruin a good piece of meat with some nasty smoke.
All comments welcome.
Thanx