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  1. adk boy

    Salmon rub

    I share your appreciation for the TV show, and the salmon.  About 30 years ago my ex-father in law, who lived in Fort Yukon, AK, came to visit and brought some native-smoked salmon.  It was OUTSTANDING, and I will venture that it would beat, anything produced in the "lower 48".  All I know is...
  2. adk boy

    Newbie with a new smoker- temperature problems.

    Hi Concho Kitty, Thanks for the reply.  I just want to give Master Built "props".  They replaced the regulator, at no charge to me, and their staff (You MUST call.  Emails get lost in the ether.) was very helpful.  The new regulator got me from 200* down to 180*.  I still want to tweak it down...
  3. adk boy

    I ruined it, I think.

    I just want to echo, and affirm, the comments made by Pops6927.  I'm a "Newb", and I came here looking for help after I botched a nice batch of salmon.  I have never seen another board where so many people were so knowledgeable, and so willing to help.  I've learned A LOT in the short time that...
  4. adk boy

    Newbie with a new smoker- temperature problems.

    Hi ConchoKitty.  Great Nickname! Yes, the smoker is black, but it's in partial shade.  I think the final answer is either the needle valve suggested by S2K9K, or another member's suggestion to replace the burner with a smaller one.  Someone else suggested to just use an electric hotplate or...
  5. adk boy

    I ruined it, I think.

    Hi JW.  I don't think your idea is screwy at all.  I have an old electric BBQ kettle, and I already planned to pull the heat element out of it and give it a try.  For fish and thinner cuts of meat, I think 200*F is just too hot. Happy smokin', Adk boy
  6. adk boy

    I ruined it, I think.

    Thanks DDF, but I'm a little confused.  Adding salt to anything makes it saltier. Adding too much makes it nasty. If you "calculate" salt, I'd love to know how you do it. Thanks, Adk boy
  7. adk boy

    I ruined it, I think.

    Thanks JimmyJ.  I'll remember that, and I really appreciate the way that the Mod's and Regulars help out us "Newbies".  The less meat I ruin, the happier I'll be. Regards, Adk boy
  8. adk boy

    I ruined it, I think.

    Hi "Old Goat" (me too!).  I followed what seemed to be a popular recipe for "dry cure", but it was so salty it curled my nose hairs (and I like salt).  I have already decided to cut the salt by at least half. (1 salt/2 sugar) next time.  It broke my heart to ruin that salmon. I had soaked the...
  9. adk boy

    I ruined it, I think.

    Thanks for the suggestion, Phil.  Right now, I can't get the box temp. below 200*F.  I need to work on that.  In order to cold smoke, I'll need to install a separate "smoke box".  I'm going to try both. Adk boy
  10. adk boy

    I ruined it, I think.

    I was first introduced to real Smoked Salmon by my ex-father-in-law about 30 years ago.  He was visiting New York from Fort Yukon, Alaska, and he brought a few pounds of smoked salmon that he had purchased from the Native Americans in his village.  There was no TSA at the time, and it was...
  11. adk boy

    Char-Broil burners adjustment bolt

    I am not familiar with your particular burner, but I *am* familiar with gas burning stoves, boilers, and water heaters. On a small burner like that, there is usually a short metal "tube" that wraps around the outside of the gas supply tube.  By loosening *one* screw you can rotate or slide the...
  12. adk boy

    Hi folks. New member here.

    Thank you, to all, for the warm welcome (no pun intended).  I have just begun to read amongst the posts in SMF, and there is a treasure trove of information here.  There are also a lot of very helpful people. Thanks again, Adk boy
  13. adk boy

    Newbie with a new smoker- temperature problems.

    Hi folks.  I'm new to the forum, and new to owning a "dedicated smoker". I recently purchased a Masterbuilt Pro, Dual Fuel upright cabinet smoker (propane and charcoal).  It seems to be a well built unit, the sheet metal is heavy, the welds are good, and the grills (4) appear to be rust proof...
  14. adk boy

    Hi folks. New member here.

    My name's Bryan, and I'm from the Adirondack Mountains of New York.  I'm no stranger to hunting and fishing, and the delicious products thereof, but I'm relatively new to the world of "smokers".  I've burned a lot of hickory in my BBQ's over the years, but I just bought my first "dedicated...
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