Learning the ropes

[monicotti]

Chicken and salmon were excellent. I think the ribs need to be cooked a little hotter and shorter but were ok. Salmon was brined with water, salt, sugar wasabi powder, ginger powder and pepper corns. Salmon glaze was pancake syrup, ginger powder & cooking sherry. Chicken was brined with water, salt, sugar fresh rosemary, fresh tyme and pepper corns. I made the salmon into a spread with cream cheese, 2 dashes of mayo and some dehydrated onion flakes. Absolutely amazing. Will make salmon every time I fire up now

 

[teeotee]

Monicotti .... that is some combination of flavors. Love the sound of that salmon, and that glaze, yummmm. Then to mix it into a spread.

I love using ginger in a chicken or beef stir fry but haven't used it in smoking yet. Can bet i will soon enough though

 

[pineywoods]

Looks and sounds great

I usually do the 3-2-1 method for ribs

 

[sumosmoke]

I'm not fond of salmon but the ingredients you listed off for both the brine and the glaze sounded pretty tasty to me!

Out of curiosity - what temp did you have the ribs at throughout the smoke?

 

[monicotti]

Pretty much 225 degrees steady

 

[sumosmoke]

Interesting ... I've had successful smokes maintaining 225 degree temps, leaving them on the smoker for 6 hours. Resist from turning up the heat in a smoke "session" to have the item cook faster. That's the major NO in the art of smoking.

Give the 3-2-1 method that Piney mentioned, a go. May work out much better for ya.

 

[monicotti]

Will do, I need to check if the stock temp guage is as accurate too. If I put a glass of water in there it should boil at 212 right? I can probe the water too to check?