- Oct 26, 2010
- 129
- 10
hello all you smokers...
found this site last week and been wandering around since and came across a couple of post from new folks like me and they were told to stop by roll call. so here I am.
I have been smoking fish off and on for most of my life. I learned from my uncle who spent many years living in several remote villages while writing his doctoral thesis on some native alaskan "skin Boats". when I was about 15 the same uncle bought a comercial fishing site from a native family and the first summer some of the family stopped by and " Learned him right" on how to use the smokehouse and some other things around the site. we made "squaw candy" every summer. it wasn't till I was older that I began to understand why the squaw candy was so much different than all the other smoked salmon that other freinds and family made.
since I have a nearly unlimited access to salmon every summer you might guess that there was always smoked salmon around to eat. but as I got older and didn't spend summers at the fish site anymore I was reduced to a big chief smoker for smoking fish. never really had the time or the desire to go any further than that till now. this year I started making jerky and the stuff coming out of the smoker was SOOOO much better than the stuff made in the dehytrator that I need to build a smoker. I am going to post some questions in the building section of the forum and hope to get some input from all you old pros out there. I am hoping to learn from others mistakes instead of making them myself LOL! but hey isn't that the great thin about the internet? we can all get together wether we live in texas or alaska and talk about different ideas!!
so far I love the site and will be visiting often. thanks to all here who make it such a great resource. maybe in the future I can take my turn to contribute although my experience is pretty limited so far!
dalton
found this site last week and been wandering around since and came across a couple of post from new folks like me and they were told to stop by roll call. so here I am.
I have been smoking fish off and on for most of my life. I learned from my uncle who spent many years living in several remote villages while writing his doctoral thesis on some native alaskan "skin Boats". when I was about 15 the same uncle bought a comercial fishing site from a native family and the first summer some of the family stopped by and " Learned him right" on how to use the smokehouse and some other things around the site. we made "squaw candy" every summer. it wasn't till I was older that I began to understand why the squaw candy was so much different than all the other smoked salmon that other freinds and family made.
since I have a nearly unlimited access to salmon every summer you might guess that there was always smoked salmon around to eat. but as I got older and didn't spend summers at the fish site anymore I was reduced to a big chief smoker for smoking fish. never really had the time or the desire to go any further than that till now. this year I started making jerky and the stuff coming out of the smoker was SOOOO much better than the stuff made in the dehytrator that I need to build a smoker. I am going to post some questions in the building section of the forum and hope to get some input from all you old pros out there. I am hoping to learn from others mistakes instead of making them myself LOL! but hey isn't that the great thin about the internet? we can all get together wether we live in texas or alaska and talk about different ideas!!
so far I love the site and will be visiting often. thanks to all here who make it such a great resource. maybe in the future I can take my turn to contribute although my experience is pretty limited so far!
dalton
