Smokin' Heaven

[philp57]

Hey everyone - greetings from Northern Indiana - Elkhart to be exact.  My sons bought me a Masterbuilt Gas/Charcoal 30" smoker for Father's Day and I've been using it almost non-stop ever since.  I work full-time for a musical instrument manufacturer and part-time as a musician in a church.  Married for 29 years with 4 grown sons.

My family loves smoked meats - especially brisket and ribs which I'll be doing this weekend.  But I also cannot wait to smoke salmon.  Spent several years stationed in Puget Sound while serving in the Navy and fell in love with smoked salmon.  Pretty hard to get good smoked salmon here in Indiana - so now I get to do it for myself.  I will be on the lookout for GREAT smoked salmon recipes.  I look forward to hearing from any of you who want to interact.

smoker.jpg

• philp57
• Jun 20, 2013

 

[s2k9k]

:welcome1: to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 900,000 posts describing it!

The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

We have an Articles section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

Would you do us a favor and add your location to your profile, it helps others to know where you are when they offer advice, Thanks!

You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!

 

[seenred]

Welcome to the forums! Glad you've joined us. You've found a great place to learn and share ideas on our favorite pastimes...grilling, smoking, and curing great food! There are lots of friendly and knowledgeable folks here who really enjoy helping one another. Just ask any time you need help and you'll get plenty!

Red

 

[kathrynn]

to SMF!  We are so glad you joined us!

If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums. http://www.smokingmeatforums.com/a/terms-of-service

Off Site Links are not allowed here at SMF....just a gentle FYI!

If you need any help roaming around the forums....just holler!  Happy to help out!

Kat

 

[bagbeard]

welcome.  im a newbie but ive tried salmon.  followed Jeffs recipe in his new book.  mine turned out great but took forever.  apparently i didnt have a good pellicle. just keep the temp low  around 150-160 and brine over night!  fantastic mixed with cream cheese on a bagel or crackers

2013-06-09 01.36.21.jpg

• bagbeard
• Jun 9, 2013

2013-06-09 01.37.25.jpg

• bagbeard
• Jun 9, 2013

2013-06-09 01.41.30.jpg

• bagbeard
• Jun 9, 2013