Pacemaker Fishing Forum

Awesome!  Congratulations to you both!

Awesome! Congratulations!

The 14" WSM is a machine! Steady temps, super fuel efficient, and easy to adjust temps due to the smaller volume. I have the 18" WSM and I occasional smoke on my Weber kettles as well. What are you smoking up first?

Woke up early and fired up the smoker.  Got a rack of St Louis style ribs going.  Bit cooler than the last time I ran the smoker - had to keep the vents open all the way and throw in a hand full of briquettes every couple hours. 

Driving my neighbors nuts

I'll trade you smoked salmon recipes

I use soy, teriyaki, Worcestershire sauce, brown sugar, and fresh ground up ginger, garlic and onion and marinate salmon, skin on, overnight.  Then smoke with any fruit wood just until the thickest part's skin starts to flake.

I'll be more than happy to trade some jigs for some wood.  I don't need much - normally throw in 2-3 chunks at the start of the smoke, and on long smokes another couple two hours later.

Right now using mesquite and cherry on the ribs.

I like my ribs w/out sauce...but those look good!!!

Smoke Salmon Fillets 2

1 cup Whiskey or Red Wine
1 cup Kosher Salt large crystal not iodized
1/4 cup garlic powder
1/4 cup apple cider vinegar
1 cup water
Mix and cover fish fillet.  Refrigerate for 12-24 hrs.  Wash/rinse lightly.  Let stand and dry for 30 min.  Smoke at 130 for 4 hrs.  Use alderwood or fruit wood of choice.  Adjust recipe as necessary.

Ernie wrote:

I like my ribs w/out sauce...but those look good!!!

I dry rub them for 24 hours first.  They are very edible but the boss of the house (wifey) insists on Memphis style sauce.

If it was me, my sauce would be hot!

If you use costco salmon.

I typically do, but on occasion I've found wild salmon - yum!

Thx for sharing the recipe.  I don't do wine so whiskey it is!

Here's another one I like with fish.  Again, skin on is best imho.  It's a cured salmon - lox. 

First, mix black pepper, vodka, and chopped up garlic.  Rub the fish and let sit for at least 20 min

Mix 50/50 kosher salt and sugar.  Add chopped up fresh dill and the rind of a lemon. Remove fish from vodka mixture and coat heavily with the salt/sugar mix. 



Then wrap tight in Saran Wrap and add to a baking dish.  Put a weight on the fish.  I use a 12 pack but you can use anything - even a brick wrapped in foil.

Let sit for 24 hours, remove fish and rinse well.  Dry.  Slice super thin and enjoy - whatever you do, do not heat!  I like to put the lox on an everything bagel with cream cheese, sliced red onions, and capers.

Grew up in a jewish community so I love lox!  Give me some details on the portion size of ingredients please.

Was going to share this yesterday, but for some reason IMGUR wasn't uploading pix.  So Ernie got an advanced preview ...

Found the last pork shoulder roast at Food Lion for just north of a buck a pound.  Everything else was about $3/pound.  So picked it up, made a quick rub, and the roast is napping in the frig for the smoker tomorrow

Ernie wrote:

Looks good but will taste better!

3.5 hours on the smoker already

I can see the neighbors sniff the air and the cats are circling

6 hours now.  Meat's just pulling away from the bone.  Nice bark starting to form

Wind came up so temps are fluctuating between 225 to 250dF.  Have been tossing a couple briquettes in every hour just to keep the heat steady

Last edited by hookup (Nov-13-21 8:53AM)

That's a winner!