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15 Feb ’12
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the steak and sausage I did in 3 to 4 hours, the chicken was 5-6, this bacon wrapped pork loin I did in 8 hours I believe
21 Oct ’12
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Awesome setup KVR. Been thinking about getting a smoker to smoke some fish. Damn near 6-9 dollars for a palm size of smoked fish at the store. What is in your opinion the best way to smoke fish? There are cold smokers, Water smokers to add humidity, and some other kinds I just don't know what type I want or should get. Most likely gonna get one about 150$ that I can put on the balcony.
21 Oct ’12
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I like this one but not to sure how much having to buy the smoker pucks separately would cost.
It's a Bradley smoker.
15 Feb ’12
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I would look at the alton brown smoker greenie, there's a thread here somewhere, I will look for it, very cheap to make and works great
21 Oct ’12
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Well I went with the little chief smoker for about a hundred bucks. Soaked my Salmon in the brine for around 18 hours then let it dry outside for an hour before smoking it. Here it is at about one hour in the smoker.
I'll post the finished product in next post. I plan on making the ceramic pot smoker also.
21 Oct ’12
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Well after 4 hours I took it out and tossed it in the oven to finish. I think because it's cold outside it cooked at a lower temp. Tastes good tho. One thing ill do next time is after I take it out of the brine i'll let it air dry longer before putting it in the smoker. I think that's why there is those white spots on the fish because I didn't let it air dry long enough.
Pic is before I put it in the oven.
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