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Food Smokers and Smoking Tips/Tricks/Techniques

Discussion in 'Food Talk' started by Polymerhead, Jul 15, 2012.

  1. Aug 7, 2019 at 6:11 PM
    FastEddy59

    FastEddy59 TTC #0061

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    Had a store mislabel back ribs as regular once. Instant sellout. :)
     
  2. Aug 7, 2019 at 6:16 PM
    Kanyon71

    Kanyon71 Well-Known Member

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    Reaper is hot but a really nice flavor also. It has that citrus type notes in it.
     
    Bigdaddy4760 and FastEddy59 like this.
  3. Aug 7, 2019 at 6:24 PM
    MadMedic35

    MadMedic35 Well-Known Member

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    Did this last Friday. 16# choice brisket from local butcher. 19.5 hrs @ 225 on the Camp Chef LUX. First brisket and I’m happy how it turned out. Pulled at 198 and rested in the cooler for an hour. Sliced @ 179

    E8E728A1-1F8D-4EE9-8082-4526F0888D41.jpg
     
    oscolivar1, Cold Iron, rlx02 and 12 others like this.
  4. Aug 7, 2019 at 6:45 PM
    Oregon Mike

    Oregon Mike Well-Known Member

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    Not mine, and I feel like I wouldn't give the guy any more than a six pack of domestic beer for it, but if anyone is interested I could check it out as I'm local:

    https://eugene.craigslist.org/atq/d/eugene-old-smoker/6951898885.html

    It's a very cool shape and wouldn't take too much to weld a new 1/4" steel plate in the bottom if the sides have enough meat on them. Shit, now I'm thinking I should email him to see if a sixer of maybe even Ninkasi would get it moved... :cheers:
     
    Bigdaddy4760 and bvbull200 like this.
  5. Aug 7, 2019 at 7:06 PM
    uhplifted

    uhplifted The Hopfather

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    Went to go grill some salmon on the gasser. As I’m about to put it on I noticed it dropped from 500 to 300. Out of damn propane! Firing up the Weber now. Glad I got it even more now! Gonna even throw a piece of cherry wood in there for some flavor
     
  6. Aug 7, 2019 at 7:07 PM
    FastEddy59

    FastEddy59 TTC #0061

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    Quick reSpawns. :D
     
  7. Aug 7, 2019 at 7:08 PM
    CurtB

    CurtB Old Timer knowitall

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    A couple years ago I grew Reapers. They were HOT but the aftertaste... yuk. I put One in a pot of chili, the taste ruined it. My wife thought the same. Sure was spicy tho! :bananadead:
    Now days I even look at a pepper of any kind and get heartburn. :(
     
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  8. Aug 7, 2019 at 7:38 PM
    Kanyon71

    Kanyon71 Well-Known Member

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    Ya I can’t see the reaper taste going well with chili. :)
     
  9. Aug 7, 2019 at 7:57 PM
    uhplifted

    uhplifted The Hopfather

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  10. Aug 7, 2019 at 11:08 PM
    Kremtok

    Kremtok Well-Known Member

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    Typically salmon is grilled skin side down and not flipped. I hope your fish didn't completely fall apart when you took it off the grill.
     
  11. Aug 7, 2019 at 11:17 PM
    wilcam47

    wilcam47 Keep on keeping on!

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    happened to me the other day...i had to go to the big town so I opted to fill the bottle there since these local weenies can only put 3.7ish into the small propane tanks...guy i had fill it today got 4.5
     
    uhplifted[QUOTED] likes this.
  12. Aug 8, 2019 at 2:41 AM
    PerazziMx14

    PerazziMx14 I'm fat but identify as skinny, I'm Trans-slender

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    Close to 39.9609243°N, -77.5763777°W
    The ghost peppers were like that. Open the bag of dehydrated peppers and it smelled like a bag of lemons and limes mixed. Habanero also have a slight citrus smell taste.
     
    Kanyon71[QUOTED] and FastEddy59 like this.
  13. Aug 8, 2019 at 5:45 AM
    la0d0g

    la0d0g Its 4 o’clock somewhere

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    Thought the same when I saw that. Skin down for the duration.

    How'd it turn out?
     
    uhplifted[QUOTED] likes this.
  14. Aug 8, 2019 at 5:56 AM
    truchador

    truchador Well-Known Member

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    Got a new toy at work lol
     
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  15. Aug 8, 2019 at 7:32 AM
    SwampYota

    SwampYota Strange things are afoot at the Circle K

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    I’ve cooked salmon in a frying pan that called for skin-side up for a few minutes, never tried on the grill. When I do salmon on the grill it’s on a cedar plank.

    FF7CEE95-96BE-46B0-BE0C-CA701A1615B9.jpg
     
  16. Aug 8, 2019 at 7:35 AM
    uhplifted

    uhplifted The Hopfather

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    :notsure: I’ve always done skin side down for a few minutes, flip, few minutes meat side down. Never had any issues of it falling apart on me. I over cooked it a little this time so it was a little bit dry but still good
     
    PackCon, la0d0g[QUOTED] and wilcam47 like this.
  17. Aug 8, 2019 at 7:36 AM
    uhplifted

    uhplifted The Hopfather

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    I’ll have to pick up a cedar plank. Always wanted to try that.
     
  18. Aug 8, 2019 at 7:44 AM
    SwampYota

    SwampYota Strange things are afoot at the Circle K

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    It’s great! Just let the plank soak for a little while before you do it. I forgot to soak it during the day once and tried to do it for 10 minutes right before grilling, I was putting out plank fires with water in a spray bottle the whole time...salmon still turned out well albeit a little more smoky flavored.
     
  19. Aug 8, 2019 at 7:46 AM
    JeffRoyJenkins

    JeffRoyJenkins Essentially Non-Essential

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    Cedar plank is the way to go, just make sure you soak the plank in a bucket of water for an hour or so first or it could get a little extra smokey. Only time I do flesh side down is in the pan, 2-3 minutes flesh side down then flip onto the skin until it's finished.

    Edit: @SwampYota beat me too it haha
     
    Last edited: Aug 8, 2019
  20. Aug 8, 2019 at 7:47 AM
    12thmanhawkfan

    12thmanhawkfan Well-Known Member

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    Cedar plank salmon is awesome. For our wedding a few years back I soaked cedar 1x12's in the lake for a week leading up to the event and then threw my salmon on them. It turned out amazing!
     
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