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  1. gran torino

    Final Smoked Salmon with recipe, instructions, and Qview

    I was not trying for a true cold smoke, just trying to get the IT to above 145-160 F for fully cooked. If you keep the temp low the fats won't denature or leave little balls of fat on the finished product.
  2. gran torino

    Secret to Loading Vaucum Seal Bags without a Mess

    I like that idea..!! That is the blessing of many minds working on the same problem.....!!! Thanks Dave
  3. gran torino

    Secret to Loading Vaucum Seal Bags without a Mess

    Nice...!!! I use an old (I mean old 3# coffee can) and roll the bag over...!!! I will have a look at HC in the morning..!! Thanks Dave
  4. gran torino

    First try success!

    Nothing says I love you like smoked salmon. You did a good thing in your research. This was my first batch, salmon U recipe, brown sugar, kosher salt and 15 cloves of garlic, no h2o.
  5. First try success!

    First try success!

  6. Cat Food.JPG

    Cat Food.JPG

    • gran torino
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  7. gran torino

    Final Smoked Salmon with recipe, instructions, and Qview

    Smoked some to die for salmon this weekend....!!!!! I used the Salmon U recipe, dry cure, works like a charm....!!!! Started slow and worked the heat up to 175 F, nice product..!!!!! Dave
  8. gran torino

    JarJar Aus Jus

    I save steak bones from the grilling season to make real stock..!!!
  9. gran torino

    Proud new owner of a "real" smoker.

    Eric, I looked at your post of the ribs & roast, nice pics I could almost smell it from here. I have improvised smoking on a large gas grill for many years, looking forward to a bit more control. The temps up her can swing 50 degrees thru the day, I know it's not a set it and forget it...
  10. gran torino

    Proud new owner of a "real" smoker.

    What a wonderfully deep site you have....!!!! My wife  treated me to a new smoker to cook christmas dinner in. I had many questions and found many answers here, thank you all for your informative posts...!!! I'm going to play with some salmon this weekend, to see how it holds temp. Oh it's a...
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