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Never smoked fish. Need advice
I've smoked salmon several times in my WSM. The type of salmon makes a big difference in the end result and I actually like the cheap farm raised atlantic salmon for hot smoking. It tends to have more fat and doesn't dry out as easy to me. I have always brined the salmon for at least a few... -
Hello from Southern Maryland
Thanks for the warm welcome guys! Gary, I spend a good bit of time in East Texas. My wife is from the Longview area. -
Crispy chicken skin after rest period?
Thanks for that advice JJ! That's what I determined made most since to me, but I just needed confirmation. I appreciate your help! -
Crispy chicken skin after rest period?
I haven't been able to find a definitive answer to this so I'm hoping for some help. I'm able to achieve a great tasting smoked chicken with nice crispy skin. The question that I have is how do you maintain a crispy skin while allowing a rest period after removing from the smoker? To me there... -
Hello from Southern Maryland
My name is Joe and I'm from the Southern Maryland area, right across the Virginia border. I purchased my first smoker, a WSM, about 7 months ago and I've been enjoying using it every since. I've been regularly smoking chickens and have done a couple of briskets and a Boston butt. I'm...
