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  1. Fish'nSmoke

    Never smoked fish. Need advice

    I want to smoke some salmon. Probably hot smoke because I don't want to try brine, wet brine, cure, all that. Ive seen some videos with no brine and some with just a dry brine to great a pelical. (Sp). What temps, rubs, prep is needed for hot smoking fish? Thanks in advance.
  2. Fish'nSmoke

    Too many types of wood for one smoke?

    I have peach/Pecan pellets for use in a pellet tube and competition blend chips(pecan, cherry, oak) and Jack Daniels barrel oak chips. Would using all of them in one smoke be too much mix and match of flavors or is it fine? I was thinking about ribs and the 3-2-1 method. First three hours peach...
  3. Fish'nSmoke

    What is the mailbox mod?

    Is it for a pellet tube or a smoker? Ive heard to do it but no one told me what it is! I asked and no reply so someone please educate me!
  4. Fish'nSmoke

    I know the concept but know nothing about SV

    If what I saw on you tube is correct, sous vide circulates water of a certain temperature around whatever you want to cook for a long time to cook it evenly then you seer it. For someone with zero equipment what all goes into a setup? Why sous vide something? I'm interested in any kind of...
  5. Fish'nSmoke

    First time disaster

    I got a Masterbuilt electric smoker for Christmas and bought a pellet tube to do cold smoking and such. Today I tried to cold smoke a block of Tilamook cheddar and a 1lb block of pepper jack. After 1.5 hours it was looking great! Pellet tube was smoking great, no melting, oil seeping from the...
  6. Fish'nSmoke

    New Okie smoker here

    Hey everyone. I'm Luke and incredibly new to smoking. I have had an old Char and Grill barrel smoker for a few years but mainly did bologna and sausages. Precooked stuff. I upgraded to an electric smoker this christmas and look forward to doing the longer more precise cooks. Sounds like I'm in...
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