It's been a few years since I've posted on here but thought ah what the heck! My smoked salmon is a big hit so figured I would spread the love... I'm running a custom cedar smokehouse but basic propane/wood for smoke. I tend to stick with apple and cherry for fish so it's not too overbearing.
Hi & greetings from Wine country, California!
I’m new here. I am curious about any tips for using an offset smoker to smoke salmon.
I have a large Texas pit crafters offset smoker. My total cooking space is around 2000 square inches. Are use everything from full logs, half logs, Split logs...
She Who Must Be Obeyed loves salmon. Recognizing the wisdom of pleasing the woman you love, we have it for Christmas dinner.
It starts with brining the salmon in a brine made of:
375 ml (1 1/2 cups) water
250 ml (1 cup) brown sugar firmly packed
75 ml (1/3 cup) salt
15 ml (1 tablespoon) fresh...
Hey folks! I've been lurking all over this forum for a while and since finally having space, excited to get smoking for the first time. But, I've run into some problems. Here's what's happened – perhaps you can triage?
I bought a frozen salmon fillet, just from the supermarket (it's a bit thin...
I remembered a turning display stand I bought years ago when I was selling turned wooden pens at the swap meet.
So I found it and tried it out for my pellical stage of my Salmon smoking this month.
Worked good, even if it was a bit corny... LOL!