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todays obsession...i mean smoke

mrmosh303

Smoke Blower
90
11
Joined Nov 5, 2013
i will be doing 2 racks of st louis ribs, 1 rubbed with the schultzs and the other rubbed with a sweet mesquite produced by kirkland signature...3-2-1 over a chunk of mesquite...also going into the locker, during the last 2 hours of rib heating, i will be tossing in a beautiful piece of steelhead salmon, cut into 4's and rubbed 2 each the same way...and 15 chicken legs, brined and rubbed again with each rub...

got to love Colorado...where you can wake up in the morning with snow on the smoker, and know by time meat has a safe internal, the air temp will be in the low 50s...


 

hambone1950

Master of the Pit
Group Lead
1,400
46
Joined Jul 23, 2012
6 days and no one said those ribs look good. that's a shame. well , they do look good. sorry I missed this. howd the rest turn out ?
 

mrmosh303

Smoke Blower
90
11
Joined Nov 5, 2013
i did 2 racks of st louis, 3-2-1, with about 15 brined chicken legs, and a steel head piece cut into 4 smaller ones...things were fine...the salmon was great, the ribs were fall off with no mush...and once again, when the legs came off the smoke they hit the deep fryer for just a minute or 2 for crispness...i did put the ribs on the top for the last hour, the legs were placed under that with a drip pan under them, and the salmon on the bottom...

really enjoyed everything...

 

GaryHibbert

Legendary Pitmaster
OTBS Member
★ Lifetime Premier ★
7,979
1,295
Joined Jun 20, 2013
The food looks GREAT.  How long did you cook the salmon for?

Gary
 

mrmosh303

Smoke Blower
90
11
Joined Nov 5, 2013
salmon smoked for a little under 2hrs...very smoky, very tender...just a rub, no brine
 

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