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  1. stupeg

    I need some feed back

    No damper needed.
  2. stupeg

    I need some feed back

    I refurbished an FMP 400. It has a little learning curve to get the smoke generator to produce a long smoke. In my opinion the basket needs chips or coarse sawdust with about 50 % moisture and packed a little on the tight side. It should then produce smoke for at least 2.5 hours. If the wood...
  3. stupeg

    Anybody know how to set up the 10" Exhaust Stack Pipe on a FMP 400? Do you need a Damper?

    FMP MAX Flavor 400 Rotisserie Electric Smoker...
  4. stupeg

    Anybody know how to set up the 10" Exhaust Stack Pipe on a FMP 400? Do you need a Damper?

    Need help on setting up the 10" Exhaust Flue on a Friedrich Smoker
  5. stupeg

    I need some feed back

    Anybody know how to set up the 10" Exhaust Stack Pipe? Do you need a Damper?
  6. stupeg

    Fish in smoker

    We never cleaned the racks either, which were made of chicken wire, besides with a wire brush.  But thousands of pounds of mullet were there well before the chicken was. Just my findings on this smoker, if I cleaned it better I'm sure it might have been ok.  Doe's this mean the " MULLET " came...
  7. stupeg

    Shad Roe (Cured)

  8. Shad Roe (Cured)

    Shad Roe (Cured)

  9. Mullet ROE 004.JPG

    Mullet ROE 004.JPG

  10. stupeg

    Mullet

    If your ever around Daytona Beach Fl. I smoke about 200 pounds at a time during the season, October till January, Hwy. 44 west of I-95, look for the signs on the weekend only, good stuff!!
  11. stupeg

    Shad Roe (Cured)

    Try some MULLET ROE If you can get some, fried or smoked in the egg sack...  The season is about November-January.  Just don't eat too much...
  12. stupeg

    Fish in smoker

    I dedicate one smoker for fish only, learned my lesson a long time ago....  Of course it was a smoker that smoked about 100 pounds of mullet at a time for about 30 years, my dad's old one on the side of a canal bank.  A buddy and me smoked about 25 chicken quarters for a party and they turned...
  13. stupeg

    Clean interior after smoking fish?

     I agree, keep a smoker for fish only.  On a added note you need a very low heat, no more than 140 degrees for the first several hours, then slowly add more fuel to get the temperature up to 175-180, otherwise you will do 2 things.  Just cook the fish, with very little smoke flavor, or you will...
  14. stupeg

    Smoked Salmon Candy w/ Qview

    12 hours is on the low side, depends on the thickness of the filet, amount of salt and skin or no skin, I think.
  15. stupeg

    Smoked Salmon Candy w/ Qview

    316 Stainless is better, 304 is cheaper, but is acceptable for FDA use.
  16. Smoker finished 001.JPG

    Smoker finished 001.JPG

  17. stupeg

    Smoked Salmon Candy w/ Qview

    Here is my new rig I built, 20 racks, 33 X 23", should hold 200 pounds.
  18. stupeg

    Smoked Salmon Candy w/ Qview

    Spot on, down here in Florida we smoke a lot of Mullet, about 8 hours, low and slow. These took less time, rib cage and backbone out, Red bay wood and green bay leaf branches.  I do about 100 pounds of whole fish at a time.  You have to have a dedicated smoker for fish, that oil will transfer...
  19. Fire Box 004.JPG

    Fire Box 004.JPG

  20. Fire Box 003.JPG

    Fire Box 003.JPG

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