Food Smokers and Smoking Tips/Tricks/Techniques

Gotta collect them all!

 

Put some fish in the smoker yesterday. Near 3 pound slab of salmon and a couple of trout fillets. Everything got a dry brine then an overnight sit in the beer fridge.



Trout was done after 1.5 hours and the salmon took almost 3 hours. First time smoking with peach chips. Its a pretty good wood for fish, might have to stock up on a few bags the next time I see it at the store.



They are making some good breakfast and lunches this week.

 

What temp were you running at? I've never tried fish on the smoker but have always wanted to.

 

I try to run around 200°F. If it gets up too hot then you get those white proteins bubbling up on the surface.

You definitely should try smoking some salmon. I don't run my smoker as much as I want too, but smoked salmon is a family favorite in my house so I put it on every other time. When I first started smoking salmon, I used to brine it overnight, then let it dry it out in the fridge for another night. But I am ultimately too lazy for that and have real good success with dry brining it overnight, uncovered in the fridge.

 

Does smoking salmon leave a fishy funk in the smoker after you're done?

 

I am always afraid of it leaving a smell. So I just turn it up as high as it goes and run it for 15 minutes or so for a little piece of mind. I haven't noticed any smell.

I have an older model of the Pit Boss vertical gas smoker, so I can only get it to around 350F to burn off any smell.

https://pitboss-grills.com/grills/v...ies-gas-vertical-smoker-red-hammertone-pbv3g1

 

I’ve always run separate units even back in the converted fridge to smoker days. Can’t see how it wouldn’t transfer tastes. Not willing to try either. Kinda reminds me of the smells like fish, tastes like chicken thing but in a bad way.

 

8 pound pork shoulder. Ready for the Smoker about 6:00 am in the morning. Pulled pork for Supper tomorrow night.

 

Around here, (North Alabama) the pork is called "boneless country style ribs". It's a pork butt sliced into strips. I did some just last weekend. To me they do better on the grill vs the smoker, just my thoughts.

 

Yeah I over smoked then. Came out a little astringent. Thanks

 

Currently smoking 8 lbs of wings. Happy Saturday ya animals

 

4 different seasonings. About 2 hours around 260.

 

Did some quick 3-2-1 ribs

 

About 3 hours into the cook. Put it on at 6:00 am this morning. Then went back to bed for about an hour.

 

I was smoking some hot italian sausage last night....
and I lift the lid to retrieve the completed meat and there's literally a skunk right next to the grill...Probably thought there was something tasty nearby.....

Snapped a quick picture as he waddled off..

 

best kind of slow cooking is while sipping a "beverage"

second best kind of slow cooking is while you sleep...

 

There are new pastel colors out... Which I always thought looked like easter candy...

 

were these beef ribs? That's impressive pull back for pork....

 

There pork spares with a St. Louis trim. Yea they turned out nice, gave my flash backs of my catering and comp BBQ days. Thanks for the compliment brother.

Pic pre smoke bath.