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Some would think fishing but no this is anniversary - or in her terms something for both of us
Wife got me something I've been wanting along time. Seasoning it now
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Awesome! Congratulations to you both!
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Pretty awesome indeed!
I've always been too impatient to smoke meats etc.
For my 47th anniversary (last month), I got the chance to get to #48!
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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?
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firemunkee wrote:
Awesome! Congratulations!
The 14" WSM is a machine!
When I first got it together it appeared to be small. But for just my wife & I, it should work well.
Steady temps, super fuel efficient, and easy to adjust temps due to the smaller volume.
During seasoning, I was impressed I could hold it at 225dF for so long with little or no fiddling.
What are you smoking up first?
Just rubbed a 10# pork butt for a Friday morning smoke. Meat fFit on the top grill with no problems. I may add some sausage or ATB's to the second rack. ATBs are atomic turd bombs. Core jalapeņos, then fill with some sort of cream cheese stuffing and wrap with bacon
Also asked the wife to pick up some salmon next time she's at Costco. Will marinate in an asian marinade, then smoke for a couple hours. Best smoked salmon I've ever had.
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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
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Nice gift george! You can't go wrong with this one. I have a great smoke salmon recipe if you like. I can post it on here. My friends son gave it to me and I've been using it for years. Also another great fish to smoke is rainbow trout during the winter. This is my favorite season for it. Let me know if you need any seasoned wood too. I have some hickory soaked in moonshine from Belmont and green peach and apricot. Might smoke a turkey for turkey day in my Cookshack electric.
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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.
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Since y'all like pix of food ...
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I like my ribs w/out sauce...but those look good!!!
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hookup wrote:
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.
Sounds delicious. Is this a hot smoke or cold smoke?
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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.
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ps. If you use costco salmon....you have to add a little more water because their fillets are so big. I also add some brown sugar to mine for browning and finishing sweetness.
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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.
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Costco sells Wild Alaskan Smoked Sockeye Salmon for $19 (2- 8oz packs). It's really good.
Don't get me started on Atlantic salmon (farm raised)....
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Grew up in a jewish community so I love lox! Give me some details on the portion size of ingredients please.
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backtofuturetoyota wrote:
Grew up in a jewish community so I love lox! Give me some details on the portion size of ingredients please.
To be honest, as much as you want. I like allot of everything on my bagel - but can only eat 1/2 of it at a sitting.
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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
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Looks good but will taste better!
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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
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Yuuummmm!
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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)
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You know its good when the wife can't stop picking it
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That's a winner!
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First pork roast was a butt. Second a shoulder.
Both were excellent
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