Food Smokers and Smoking Tips/Tricks/Techniques

Sorry. Should have said butter based injection. Little garlic and onion powder most likely

 

Had to sneak a peak. At 150 now, let’s see if this one will stall...

 

That’s what I do. Sometimes I add some creole seasonings to it to push the flavor profile up a notch. My thing when smoking a whole turkey lately has been a citrus and honey based brine.

 

Didnt smoke anythink but help friend make sushi for friends party . Only helped making cone sushi in middle. Just stuff with sushi rice and seal end lol.

 

Dang now I want sushi.

 

I want to be invited to that party LOL

 

man thats like one family

 

Salmon in the brine to smoke on the new (to me) Big Chief I scored last week. It's been a while since I have been able to smoke salmon since I tossed the 40 year old little chief that was done for. I like to use a dedicated smoker for fish and didn't want to spend the money on a fancier electric for that. The little aluminum ones are perfect for fish because they don't get too hot.

 

Last week I helped the neighbor move a very heavy piece of furniture, he no longer has a truck.

He sent some payback my way tonight smoked Mac and cheese and prime rib. Good stuff:

 

Very nice

 

Fish...

 

Good, just means more for the rest of us. Good smoked salmon is really nothing like other fish either. And don't think the shelf stable crap you can buy in boxes around Christmas is real smoked salmon, almost all of that stuff is packed with so many chemicals it barely tastes like salmon at all

 

You're welcome.

 

Plenty of spicy Pitfaced bark

 

If you don't mind let us know how that Big Chief works out. I had a little Chief in the 70's back when they were made by Luhr Jensen and did hundreds pounds of salmon and steelhead in it. Heard since they got bought up by another company they aren't what they used to be. And in the Puget Sound\Hood Canal area it worked fine, here will need to insulate the hell out it.

I'm with you would catch salmon in the rivers that dumped into Hood Canal and smoke them all the time. And also prefer a dedicated smoker for fish Have done a fair amount of trout since leaving Washington and it is right up there with Salmon but smoke faster and not as much meat though.

 

I got this big ol hunk of meat trimmed and rubbed down with On Point. I hope this thing comes out decent. My last brisket was a disaster, but I like to think I’ve learned a good bit since then.



I plan to do hot and fast somewhere around 300degf probably. I basically flipped a coin between that and starting it tonight low and slow. I wish a brisket was as much of a guarantee of good meat as a pork butt or even ribs.

 

Onions topped with cut up bacon. Over top of the snake for direct heat for an hour before anything else goes on.



Bacon grease drips down to the onions which are carmalized by then, at least the ones on the bottom. Blue cheese and bacon twice baked potatoes got a little soft and fell apart a bit but turned out fine. As did the prime ribeye for me and the prime sirloin for the son.



Reverse sear over flipped chimney and grill grates.



Took a couple of hours to do but was well worth it.

 

Promotion today! Had some steaks to celebrate. Generous dusting of Unicorn then onto the Genesis for a sear, followed by about 40 minutes at 400F indirect. Pulled at 138F and rested while the corn boiled. Great day!

 

Congrats on the promotion! Thanks for your service!

 

I definitely did not expect to wake up to this. It’s only been on for 3 hours.