Recent Posts

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91
Introductions / Re: Hello from the PNW. 2D Newbie
« Last post by old sarge on July 29, 2023, 10:58:08 PM »
Welcome to the forum from SE Arizona. Enjoy the smoker.
92
Introductions / Hello from the PNW. 2D Newbie
« Last post by Dswinty on July 29, 2023, 08:30:59 PM »
I have been smoking on a cheap propane Masterbuit for a number of years, but it finally rusted out and I decided to step up.  I had a terrible time with flucuating temperatures with that Masterbuilt.  Just did my first smoke on the 2D which was salmon.  Did all the prep work on the salmon and got it in the smoker.  I smoked it at 140 for 1 hour and then at 165 for 1/2 hour. The fish came out just under 150, but with quite a bit of albumin.  Maybe I ran the smoker a bit too hot.  Anyway, glad to be here and looking forward to many successful smokes!
93
Fish / Re: Salmon smoking schedule
« Last post by Lonzinomaker on July 29, 2023, 03:04:42 PM »
I use a dry brine (with cure #1) overnight. Take the fish out of fridge in morning and let it sit on counter or table for 2-3 hours to develop a pellicle.  and put in cold smoker.  Smoker has 4-6 oz of alder wood for smoke. On my #3, it will start smoking with temp set to 150. I wait until smoke starts then turn temp down to 110-120 for an hour. Then up to 130-140 for an hour or two.  Then raise smoker temp to 150-160 until the internal temp of the fish gets to 140.
I find the slower and lower I smoke, the less albumin (white stuff) comes out.
94
Fish / Re: Salmon smoking schedule
« Last post by PulledPorkSandwich on July 29, 2023, 02:35:04 PM »
Hello, smoking some salmon on my new 3DW today. Iíd like to take advantage of having a proper smoker than can actually smoke at the lower temps my kamado couldnít handle. Anyone have a good schedule recommendation? Iím not sure what temp it starts producing smoke and I donít want to go too high and dry it out. TIA

Are you planning to "cold smoke" or "hot smoke"?  I have an SI model 2 analog and, and in stock configuration, it won't go low enough to cold smoke; I understand cold smoking can be tricky as well.

Hot smoking  produces excellent results with my model 2.  I follow the recipe here:  http://playingwithfireandsmoke.blogspot.com/1995/02/seafood-dry-cure-for-salmon-trout-or.html, including curing the salmon before cooking.  It takes a couple days to complete the entire process, but results are exceptional.
95
Beef / Re: Freezing extra brisket
« Last post by sabireley on July 29, 2023, 12:38:55 PM »
Thanks!
96
Fish / Salmon smoking schedule
« Last post by Porkchop on July 29, 2023, 11:19:15 AM »
Hello, smoking some salmon on my new 3DW today. Iíd like to take advantage of having a proper smoker than can actually smoke at the lower temps my kamado couldnít handle. Anyone have a good schedule recommendation? Iím not sure what temp it starts producing smoke and I donít want to go too high and dry it out. TIA
97
Beef / Re: Freezing extra brisket
« Last post by old sarge on July 29, 2023, 10:06:30 AM »
Vac seal with a little beef broth in portion sizes that you want. Then thaw, then reheat in simmering water/sous vide. Enjoy!
98
Pork / Re: Baby Back Ribs - Step-by-Step, with How to Time Your Cook
« Last post by Lonzinomaker on July 29, 2023, 09:52:20 AM »
That reminds me that I have to mix up another batch of Memphis Dust.
99
Beef / Freezing extra brisket
« Last post by sabireley on July 29, 2023, 08:54:45 AM »
Do any of you freeze brisket to pull out later?  Theyíre so big it would be nice to break it up and freeze it for few meals in the future. 

Thanks! 
100
Pork / Re: Baby Back Ribs - Step-by-Step, with How to Time Your Cook
« Last post by old sarge on July 28, 2023, 09:51:15 PM »
Those ribs are killer looking. Thanks for sharing!
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