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Hey all,

Discussion in 'Roll Call' started by smokingloon, Oct 10, 2010.

  1. smokingloon

    smokingloon Newbie

    Hey all, to start this web site is great!!!! I bought a Big Chief Smoker last winter, used it a couple of times and was hooked, immediately upgraded to a 40" MES.  I found this web site a few months ago and have really appreciated all the information. So far I have smoked several batches of ABT's, chicken, Smoked Salmon and Steelhead, and even a couple of Fatties. I can't wait to try my hand at cold smoking, this seems to be a real culinary art the pictures that have been posted look amazing.  I always start taking pictures but just can't seem to get them posted.

    Went fishing this weekend and have 12 pounds of trout fillets ready for brining, I'll do my best to post my pic's.  
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Welcome to the family!  That trout will be tasty -- i do them often.  What's the brine ur using?
  3. meateater

    meateater Legendary Pitmaster SMF Premier Member

    Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview. [​IMG]
  4. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    Welcome to SMF. Looks like ya got a good start on it already. Looking forward to your qview
  5. smokingloon

    smokingloon Newbie

    I'm not sure what brine, I've used a Smoked Salmon Brine that Bearcarver posted turned out fantastic on Salmon. Not sure about trout as my fillets are thinner?