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.
Alder, the traditional wood for smoked salmon, might be a good choice. A light sweet flavor, and less density, which means less heat per chunk, than apple or maple if you need to factor that in. I have switched to alder for almost everything I smoke.
I have 2 of these smokers now. A single door converted to propane with a turkey fryer burner and a 2 door for charcoal. Instead of the square wok I used a stainles steel pasta strainer from Wal-Mart. $6.95 for the strainer and $8 from Home Depot for a 14.25 inch flower pot saucer to catch the...
I have a 19 Lb whole green ham cut into butt and shank ends, to prepare for my sons wedding rehersal diner Friday. Can I just skin it and use it like a boston butt? If anyone has another suggestion, other than pulled pork I am open to ideas.
We use cedar planks for cooking salmon, but not in the smoker. The planks are soaked for a few hours and the fish (usually) is placed on the planks then into the oven or grilled indirectly. The steam from the wood gives a subtle flavor, but the wood should only be lightly toasted not burned at...
I got the idea for my screen name after being stationed in Guantanamo Bay during 06-07. While I was there we would roast whatever pork we could get and hope the smoke would drift into the detainee camps. I was told by some guards that the prisoners thought it smelled great!
Hello Everyone,
I am a Navy man stationed about 70 miles north of Seattle. I got into smoking after I received a Brinkman square verticle smoker for fathers day. After a few modifications to actually get the thing to work I can't get enough! Just a few shoulders and 2 biskests so far, but they...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.