Log In
Home
15 Feb ’12
Offline
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
Offline
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
Offline
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
Offline
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
Offline
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
Offline
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.
Most Users Ever Online: 698
Currently Online:
143 Guest(s)
Currently Browsing this Page:
2 Guest(s)
Top Posters:
easytapper: 2149
DangerDuke: 2030
groinkick: 1667
PorkChopsMmm: 1515
Gravel Road: 1455
Newest Members:
Forum Stats:
Groups: 1
Forums: 12
Topics: 11482
Posts: 58640
Member Stats:
Guest Posters: 2
Members: 19842
Moderators: 0
Admins: 1
Administrators: K
