Food Smokers and Smoking Tips/Tricks/Techniques

Had a store mislabel back ribs as regular once. Instant sellout.

 

Reaper is hot but a really nice flavor also. It has that citrus type notes in it.

 

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

 

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...

 

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

 

Quick reSpawns.

 

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!
Now days I even look at a pepper of any kind and get heartburn.

 

Ya I can’t see the reaper taste going well with chili.

 

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.

 

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

 

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.

 

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

How'd it turn out?

 

Got a new toy at work lol

 

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.

 

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

 

I’ll have to pick up a cedar plank. Always wanted to try that.

 

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.

 

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

 

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!