- Jun 21, 2007
- 8,432
- 41
What a great assembly of pics from your smokes, and the Q is really appealing. Thanks for sharing it all with us here at the SMF. I can see that you'll have continued success in your Q'ing. It's all good my friend.
circuit theory,First salmon smoke, using Sakura/ Cherry blossom wood chips. I have since given up on these chips because they are a hastle to deal with. I now use split wood and or sometimes chunks
WOW... great busy year under your belt there!Thanks for all the kind words everyone
Now I need to get some of the more exotic meats and see what happens.
Cheese would also be fun to try this fall/winter.
I tried to smoke some Wasabi which is similar to horseradish I believe.
It did not turn out to great.
Does anyone have any tips on good ways to smoke root type plants like that?
I figure if i cold smoke Wasabi next time like cheese then I may be able to keep it moist still and then
whip up a batch of smoked Wasabi for Sushi/ Sashimi.
Nope--I haven't had any bear meat since the 70s, and it was just roasted--I liked it.Bearcarver: Thank you for the info. I did not know that about the grey fatty area! That is very useful information.
Once again thank you!
PS: Noting your screenname on here, have you by any chance smoked bear meat? I would be interested in how it went if you have.
Thanks
Tom
what kine of cars do you buildCT
love the pics great smokes would love to see more pics of japan
you do not look japanese how did you end up there and how long you ben there
are you going to stay