Food Smokers and Smoking Tips/Tricks/Techniques

We have done some of the butcher knives.

 

Look one up and see if ya can do it

 

Which one are you looking at? If I put the really good lense on the laser we can get pretty small and stay sharp.

 

Finished this tonight and put a coat of Walrus Oil on my Maple, Cherry and Padauk cutting board.

 

That’s really nice

 

Thank you sir! Only the second one I've done so far.

 

Doing a good job.

 

The Pitboss series 7 is identical to the LG series 7

From pitboss

Series 5


Product information

Control Type: VP1
BTU Value: 20700
Cooking Racks: 5
Cooking Area: 1657 SQ. IN.
Hopper Capacity: 55 LBS.

Dimensions Assembled Unit: 27.50in x 28.50in x 52.80in
Assembled Unit Weight: 127.0lbs

Series 7


Product information

Control Type: VP1 - Digital Control Cnter
BTU Value: 20700
Cooking Racks: 6
Cooking Area: 1979 SQ. IN.
Hopper Capacity: 60 LBS.

Dimensions Assembled Unit: 26.38in x 47.64in x 24.02in
Assembled Unit Weight: 141.9lbs

 

Looks awesome! love padauk wood!

 

Good Morning Cooks

 

Morning all...

 

anyone ever smoked cisco or lake trout out of lake michigan?

 

I’ve smoked many a brook trout, which is the laker’s kissing cousin in the char family. They is delicious.
Lakers should be too, oily feesh respond well to smoking.
Never messed with Cisco but never met a fish yet that couldn’t be smoked to deliciousness lol

Mind the consumption advisories

 

Copy thanks.

What type of wood do you normally use?

 

I think some use alder, we have some stuff out here we call "vine maple" just looks like maple but doesnt get really big diameter wise. it grows all over here in the panhandle of idaho.

 

@Cold Iron , check out this cap steak. I got one more just like it and one that is a "normal" size. I was at Costco and they didn't have any cap steak out. I asked the butcher and he said to give him 20 minutes. I did my normal lap around the store and when I came back to the meat department, the butcher came out with a package. "Three pack?", he said. I think he knew I was pretty obligated to buy whatever he brought out to me because it was a friggin' HUGE pack of cap steak. Two of them are just like this SOB. $55 in cap steak later...






No sweat off my back, though, because, as @Cold Iron will attest, it's a damn fine piece of meat.

Got this one a tad rare in the center. This chunk of meat can take that, though. This whole thing went down between my folks and I. Had a t-bone cooked for extras in case, but we didn't need it. My 3 and 6 year old daughters devoured that anyways .

 

Dam that looks good