Food Smokers and Smoking Tips/Tricks/Techniques

3-day dry brine with salt, rosemary, sage, and thyme. About 3.5 hours at 275 with hickory wood. Brushed the skin with melted butter every 45 minutes. It was very windy so I had to put a basket of coals to keep the temperature up. Was fantastic!

 

Rib eye and a porterhouse! Cheap-ish way to get a filet (which is what my wife likes…). Also realized I ran out of charcoal but had a few logs of almond… kettle became a stick burner


So good.

 

Pulled the little chief out of storage

 

Paper is so the skin pulls off easy. A guy I used to buy smoked Alaskan salmon from at my local farmers market told me about it.

 

I really want to learn how to make some smoked salmon. Had it a few times. Got to experience it in a dip once to and that was awesome.

 

I either buy skinless or skin it myself before smoking. More surface area to absorb smoke and it holds together fine (for me) once the pellicle starts to form.

Looks great, what seasoning and/or glaze did you use?

 

Forgot to get a ‘before’ photo

Cured for 24 hours, rinsed, and ready to go back in the fridge for another 24 hour drying session. After that, it’ll get a full 18 hour cold smoke.

Look how much moisture is pulled out! It is Atlantic - significantly fattier than Sockeye or Coho.

 

Looks great! Exactly how I smoke mine right down to the chief smoker (though mine is the Big Chief). Learned from a longline fisherman who lived in Ketchikan. Just got some filets from his daughter who still lives there. I think I’ll need to smoke them up!

 

30min dry brine with salt and brown sugar. Then rinsed and patted dry and straight into the smoker. I read with a hot smoke the pellicle wasn’t as important as a cold smoke so I wanted to try it out. Pulled them at 130f and they had plenty of smoke flavor, at least for me.

I mostly cook these for my wife who’s a much bigger fish eater than I am.

 

I herbal/salt/brown sugar/Southern Comfort brined a 15# bird for 3 days. Drained, rinsed, pelicled. Hot smoked with almond cabernet pellets in my upright. Juiciest most flavorful turkey ever. And I hate turkey. It was just just short of fall apart and the white meat had tasty juices still.

 

Hate is a strong word when it comes to meat

 

TRUTH.

Dislike dry turkey.

 

Now I’ll have to smoke some Salmon this weekend. Starts with a little swim in some Rum.

 

Smoked then reverse seared tri tip. First time for me. Smoked at 230f for about an hour, then into the pan with butter and garlic! Perfection.

Also smoking an 8.5 lb pork butt overnight tonight. Will make some pulled pork nachos tomorrow!

 

Looks nice. Tender?

 

Oh yeah. It came out better than I could have imagined. Will be doing that again and again.

 

Anyone brined and smoked pork chops? Any tips? Mom YEARS AGO used to buy smoked pork chops at Mexican markets in So Cal (yeah, I know!) . I will build a basic brine now.

 

You can use the brine from this recipe

https://www.lecremedelacrumb.com/sheet-pan-pork-tenderloin-and-potatoes/#wprm-recipe-container-25011

 

Thanks brine already boiled

Basic brine: