- Nov 14, 2012
- 1
- 10
Everyone,
Just joining up. Living in Casper, Wyoming and right now more than a bit cold for me.
My main interest is two fold.
1 smoking of fresh trout which I have access to
2 yearly smoking of a turkey, which I just finished this Thanks Giving.
I have been using a traditional smoking method of damp wood chips directly on hot coals, but felt that the flavoring was sometimes too acrid or just off for some reason. Therefore I have build myself a small "cold smoker" which produced in my estimation a far superior turkey this year. Unfortunately I can not be 100% sure it was just the "cold smoke" or the "new brine recipe" I was given to try or the "cherry wood chips", I used for the first time. Regardless we ended up with a very good turkey, the best I have ever cooked.
My future desire is to find a good method of brining and cold smoking the trout I have often have in on hand. I would also like to work on smoking pork loins. My wife and I are not big beef eaters so it is chicken, turkey, pork and fish for us. I would also like to work on smoking cheese, tomatoes and hard boiled eggs.
So if any members have any working info for me regarding cold smoking of fish, or cold injection smoking of turkey, pork, or chicken I would love to hear from you. As my wife is from Thailand and I have just retired I was giving some thought to possibly opening a smoked meat shop in the little town I will live in when we move in two years. Thais have many interesting ways of cooking, but smoking does not seem to be yet embraced. Most likely cause in my opinion is they traditionally use open pit or barbecue methods of doing their meats. I have never personally seen a smoker in Thailand, nor do I know what local woods might be good for smoking. It would seem that there is an endless list of woods that might be good for smoking, but research will be needed to find them. At this time Thais have been growing apples in northern Thailand for about 15 years. I am thinking I might be able to secure a supply of apple wood from mature trees which might be replaced as there fruit production drops off.
So hope to hear from the members and see where my knowledge goes regarding meat smoking. I have little to offer other than a strong interest as I am just beginning to think about "doing it right".
Thanks
Steven
Just joining up. Living in Casper, Wyoming and right now more than a bit cold for me.
My main interest is two fold.
1 smoking of fresh trout which I have access to
2 yearly smoking of a turkey, which I just finished this Thanks Giving.
I have been using a traditional smoking method of damp wood chips directly on hot coals, but felt that the flavoring was sometimes too acrid or just off for some reason. Therefore I have build myself a small "cold smoker" which produced in my estimation a far superior turkey this year. Unfortunately I can not be 100% sure it was just the "cold smoke" or the "new brine recipe" I was given to try or the "cherry wood chips", I used for the first time. Regardless we ended up with a very good turkey, the best I have ever cooked.
My future desire is to find a good method of brining and cold smoking the trout I have often have in on hand. I would also like to work on smoking pork loins. My wife and I are not big beef eaters so it is chicken, turkey, pork and fish for us. I would also like to work on smoking cheese, tomatoes and hard boiled eggs.
So if any members have any working info for me regarding cold smoking of fish, or cold injection smoking of turkey, pork, or chicken I would love to hear from you. As my wife is from Thailand and I have just retired I was giving some thought to possibly opening a smoked meat shop in the little town I will live in when we move in two years. Thais have many interesting ways of cooking, but smoking does not seem to be yet embraced. Most likely cause in my opinion is they traditionally use open pit or barbecue methods of doing their meats. I have never personally seen a smoker in Thailand, nor do I know what local woods might be good for smoking. It would seem that there is an endless list of woods that might be good for smoking, but research will be needed to find them. At this time Thais have been growing apples in northern Thailand for about 15 years. I am thinking I might be able to secure a supply of apple wood from mature trees which might be replaced as there fruit production drops off.
So hope to hear from the members and see where my knowledge goes regarding meat smoking. I have little to offer other than a strong interest as I am just beginning to think about "doing it right".
Thanks
Steven
