Food Smokers and Smoking Tips/Tricks/Techniques

Yeah but like the sign says

 

TW MK4 is spendy but I love it... display reads from whatever direction you hold it, auto-off and on depending on movement, and 2 second reads.

 

I'll probably bite the bullet next open-box sale that they have. That or I'll decide today that I ought to get one.

 

depending on where you are, check out their new ad, on Saturday and Sundays this August is Fresh Hatch Chile roasting in store. Of course not near me, going to have to drive.

 

yep....If theres no bark or vines on the stuff it should be fine.

 

Anyone every smoked salmon?

 

Every spring I do a big batch of stocked trout and salmon. I use this recipe/technique https://honest-food.net/how-to-smoke-salmon-recipe/

 

Just got my first smoker on Sunday..... Traeger

can't wait to test it out

 

I do a small batch of salmon every few months. I have a dedicated Little Chief electric smoker for it, doesn't get too hot and I don't have to worry about fish stinking a different smoker. Pretty much throw fish and alder chips in and let sit for 5-6 hours changing the chips in the pan once halfway through.

 

Likely at least a full ton or more of it over the years. Was the first thing I ever smoked. Do a lot of trout also and have done smelt in the past. Dipped in blue cheese smoked smelt is pretty tasty. At least if alchool is involved. From what I recall.

Lot of different brines you can use it depends on what you like. One thing I have discovered over time is that if you smoke a lot of fish the other food can get "fishy" in the same smoker. Some say it doesn't but sure seems like it to me. And the smoker itself smells fishy. I'm looking for a second 18" WSM that will be dedicated to just fish. Found one about an hour ago for $200 on CL but after reading about the deals on here... Going to see if he will take 150 I bought mine new for $200 from Cableas of all places.

You want to keep temps low when smoking fish which is another reason I added an ATC to my WSM. Started off in the 70's with a cheap electric Luhr-Jensen little chief smoker but it doesn't take much to do fish unless it is really cold. Now they are owned by Smokehouse and not nearly as well made I guess. PITA to load and check anyhow.

 

Ha you posted same time as I did. Tried to double like it but wouldn't let me LOL.

 

Ive done some trout but a friend caught a nice salmon in a derby and wants me to smoke it. I get a little of the Salmon for my troubles so Im going to try that salmon candy and another brine we do. some say to get the internal temp to 160? others say lower but that might not kill the bacteria...

 

We would have to distill potable water at 180* on the ships to kill bacteria (it was under a partial vacuum, lower boiling point) so at 160 you are not killing all bacteria. But normally use the 40-140 degree danger zone for meat as a guide and run the smoker at 160 for jerky and fish. And consider 180 and above cooking it instead of smoking it, texture can change then. At 140 degrees I consider fish smoked and done. There is also cold smoking salmon which is basically raw salmon but I'm not a fan. Many others are however.

 

so you think 140 is safe?

 

https://spokane.craigslist.org/app/d/weber-performer-bbq-with-22/6216436762.html not bad for this IMO..i saw just the wsm for $40 but its gone now...I thought of just getting it but I missed out.

 

I would think so. To be honest in 40 years of smoking salmonids I've never checked the internal temps. I just go by look and pull each one as it looks done.

Called about a 18" WSM that finally showed up here on CL, first one in months. Wants $200 used 3 times and will not come down. Got mine new for $200 on sale so back to the waiting for another one. I think.

 

Cured in salt like that I'd eat it if I trusted the cook lol

 

Also it's so important to dry the fillets post cure and get that waxy pellicle going
start at low temps like below 150 or u get cell rupture and white junk oozing out of fish. U can turn temps up a lil at the end of the cook without this effect......

 

Picked up a packer at Costco today. $3.99/lb for prime... was gonna pass, but I really need to make another

And I picked up a pork belly for some burnt ends. @bvbull200 pushed me over the ledge with pics

 

I have an abundance of Roma tomatoes, so I decided to do some experimenting.

Sliced them open and pulled out the seeds, stuffed them with cream cheese, and then wrapped them in bacon and grilled them.

Pretty damn amazing.