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  1. chcolmenares

    First time smoking Salmon

    Looks delicious! I'm salivating already! Thanks for the link!
  2. chcolmenares

    First time smoking Salmon

    Yes, I'm starting to gather different recipes ... I guess I will be smoking a lot more than just meat in the upcoming months!
  3. chcolmenares

    First time smoking Salmon

    I just smoked it for 2:10 hours, based on some of the posts from the forum. Temperature on the smoker started at 230ish and dropped all the way to 190 (temperatures in the 20s made temperature control a bit of a challenge).
  4. First time smoking Salmon

    First time smoking Salmon

  5. chcolmenares

    First time smoking Salmon

    We got a real nice salmon fillet a couple of weeks back and I announced that it would be my first attempt at smoking fish. I then promptly forgot about it. Yesterday I thawed it and decided to smoke it. I had read about the time needed to smoke it but not much about preparation. At lunch I...
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  7. chcolmenares

    Webber Smokey Mountain paint chipping off

    Thanks everybody for the feedback. Yes, the smoker had been sitting for a while and I fired it up in 20 degree weather. 20 years smoking meat! Sounds like a lot of fun!! :) Thanks for the feedback!
  8. chcolmenares

    Webber Smokey Mountain paint chipping off

    All, I've had my Smokey Mountain smoker for almost a year and I've been really happy with it. Last time I used it I got a nasty surprise: some paint from the inside of the lid had flaked off (and landed in my pork shoulder). After uttering a few 4 letter words, I cleaned off the paint flakes...
  9. chcolmenares

    Starting a pork shoulder

    The shoulder was a total success!!! Tasty and tender! I got an invite to other dinner party - in just have to take care of the meat!
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  11. Starting a pork shoulder

    Starting a pork shoulder

  12. chcolmenares

    Starting a pork shoulder

    Got the smoker going .... 9lb pork shoulder marinated in Cuban adobo. First load of charcoal blazing, ready to load the smoker!
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  14. chcolmenares

    need some help - in the middle of a smoke!

    I had that problem and it came down to the amount of charcoal. I usually put 1 full chimney of charcoal, start smoking, and start on the 2nd one. Once that one is ready I put the wood and cover them with the charcoal. That usually gets me to about 220. On longer smokes, I add a new chimney of...
  15. chcolmenares

    Greeting from Central Illinois

    Oh, yeah! That was 11 lbs worth of meat. I was hungry, but not THAT hungry! ;) I see sandwiches and tacos in the next few weeks! Carlos
  16. chcolmenares

    Greeting from Central Illinois

    It came out REALLY good. Finger lickin' good!
  17. Greeting from Central Illinois

    Greeting from Central Illinois

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  19. chcolmenares

    Trouble keeping the smoker up to temperature

    All the hand wringing (OK. No hand wringing - I had a good nights sleep, rode my mountain bike and washed the car) paid off. After 18 hours the pork shoulder was AWESOME!!!
  20. Trouble keeping the smoker up to temperature

    Trouble keeping the smoker up to temperature

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