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  1. fishmonger

    Mr T's "Smoked Salmon From Go to Show" w/Q-View

    I took a 10 lb. King Salmon out of my freezer this morning (caught last week in L Huron) and have been doing a lot of reading, I am going to try this recipe, I will start a new thread for my smoke, tried some fresh Lake Trout last week (different recipe) and it turned out great, didn't last long...
  2. fishmonger

    Baby backs again.

    I did my first smoke with ribs using Pecan and we loved it, my son did some ribs last summer with Cherry and I thought it was kind a strong, maybe less smoke on them???  I have some maple to try next batch of ribs.
  3. fishmonger

    Prime Standing Rib Roast...

    Just one question, which one of those place settings is for me? Looks great, will be stocking up next time they go on sale.
  4. fishmonger

    Buying first smoker - any hints?

    Good luck from Canada, let us know how it turns out
  5. fishmonger

    Making rub vs store bought

    I like telling my dinner guests whether its the wife and kids or friends and family that I made everything on the table from the entre right down to the sauce and rub, I have only made one rub for smoking so far and it was great but I will be experimenting each time I make a new one.
  6. fishmonger

    Rub Clumping: Help

    I have been using one of these for years, its about a 2" oval and you just wet it and throw it on top of your brown sugar container and I haven't had any clumping sugar for years now. Mine is terra cotta in colour and works like a charm.
  7. fishmonger

    First Smoke Mar.14.2015

    Well I did my first Smoke on Saturday and the family was very pleased, I started taking photos early but that fell to the side once the beer started flowing. I did 4 racks of baby backs and a tray of wings with the beans and slaw. I did have a hard time maintaining temps on Saturday, it was...
  8. fishmonger

    Sugars in rubs

  9. Sugars in rubs

    Sugars in rubs

  10. Ribs II.jpg

    Ribs II.jpg

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  11. Ribs.jpg

    Ribs.jpg

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    • Album: Sugars in rubs
  12. fishmonger

    Sugars in rubs

    Thanks for the sugar info. Well I'm getting pretty pumped for my first smoke on Saturday, going to try the 2-2-1 method using Alder and I am thinking I will wrap 2 racks in foil and leave 2 racks unwrapped and let the family be the judges. I plan on making a great coleslaw and baked/smoked...
  13. fishmonger

    Sugars in rubs

    I have never heard of turbinado before until I started researching smoking meats, I will try to locate in our local supermarket and see if it is readily available around here, thanks
  14. fishmonger

    Sugars in rubs

    I know they get dark from smoking but some of the ribs I have seen look burnt
  15. fishmonger

    My Wifey first sausage

    they look great, can't wait to try making sausage for the first time this summer
  16. fishmonger

    Sugars in rubs

    I have been reading a lot the past couple weeks and watching many videos, in a lot of the videos the smoked meat looks very dark, if I smoke anything and it comes out really dark my wife won't try it. I have just borrowed a Bradley 4 rack from a friend who doesn't smoke and if I like I will buy...
  17. fishmonger

    Newbie here

    Hello, I am just looking into buying my first smoker this spring and trying to figure out what I really want, only thing I know is I want to be able to cold smoke. I live in Sarnia, Ontario, Canada, right at the very bottom of Lake Huron, I have been smoking fish for years with friends using...
  18. fishmonger

    Cheese for North Florida Gathering

    What do you do with the cheese until April? Freeze, refrigerate? Thanks PC
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