Recent content by Ken

The salmon part is easy these days. I’ve become a fan of sockeye. It’s processed and frozen at sea. I never buy fish that’s been packaged at the store. I always buy from a fresh fish case because you can see and smell the fish. That can be a seafood market or a good grocery store. The...

Sometimes we just need to try something new. I suppose this is a hot smoked version of lox. Not everything is cold smoked or cured in Sweden. It turned out great. This will be part of our holiday snacks. Swedish Smoked Salmon Ingredients: One pound salmon, steelhead or black cod 3/4 cup...

I hope you like it. Never too much salt. Very versatile as you can experiment with many different flavor profiles.

This is my recipe for Whiskey Smoked Salmon. Whiskey Smoked Salmon 1 pound of any salmon or steelhead, chefs? choice, I like Sockeye.  3/4 cup of Scotch Whiskey, approximate measure 4 tablespoons of light or dark brown sugar 1 tablespoon of Kosher Salt, Morton?s 1 teaspoon of fine grind...

I got lazy and stopped cleaning the cooking rack holders on the interior walls.  When the food took on a foul smell and taste, I searched for answers.  More than one trip through the dishwasher was needed.  The dishwasher smelled like the nasty food for a couple more cycles.  I learned my lesson.

Marinaded chicken halves plus the backbone for a snack.  Six hour marinade in Mr. Yoshida?s Original Gourmet sauce.  Great price at Costco.  Two hours at 250 with cherry for the smoke.  Tasty. 

I had major issues last year.  After a lot work with the wiring and connectors, I thought the problems were in the past.  I even tried a new controller and that was not the problem.  Now my problems have come back strong.  All the connections to the controllers are solid. As you can see in the...

I've not been a fan of smoked sockeye until now.  The key is scotch.  Smoked wild Sockeye, PNW style. 30-minute soak in a good scotch and then drain.  Simple overnight brine of one part Kosher salt, four parts brown sugar and a drizzle of maple syrup.  Wrap in plastic and into the fridge.  A...

I just winged it as I went along.  Turned out well. 6.5 pound butt. I coated in olive oil and spicy brown mustard. Dry rub of SPOG. Coarse black pepper and paprika.  Topped with brown sugar.  Wrapped in plastic for 18 hours.  Smoked at 250with 6oz of pecan.  Wrapped in pink butcher paper at...

Has anyone ever smoked the boneless leg of lamb from Costco?  It’ a regular item there for may years and the price is right.  My other question is the final IT.  I’ve always cooked to about 140.  I was reading Steven Raichlen’s book Project Smoke and everything he cooks goes to 195.  Does anyone...

Got this idea on the net and gave it a try. Put it in front of people with crackers and little explanation.  It was a big hit with children and adults.  Plain full fat cream cheese,  left the foil on the bottom, seasoned with your favorite bbq rub, your favorite wood, two handfuls of chips...

I'm about to try making beef jerky for the first time.  Siracha Beef Jerky is a recipe in Steven Raichlen's book Project Smoke.  It seems pretty straightforward.  I bought 2 pounds of pre sliced top round so that part will be easy.  Has anyone tried this one?  What kind of smoke did you use?

Just stumbled upon this the other day.  It looks like a great source for wood.  It's naturally dried, cut nicely, shipping included and priced right.  https://sevenacrewoodco.com/

I have a Model 2Wi-Fi.  I recently started seeing wild swings in power and uneven internal temperatures.  Steve sent me a new air temperature probe but that didn't fix the problem.  The settings on the controller seem to be correct. Does anyone have any ideas? 

I've been assigned the task of cooking a 10.5-pound spiral cut ham for Christmas day.  It's a high quality one from a local meat shop.  I know some aren't fans of the spiral cut, but it's what I was given.  I've cooked them before with great results and my own sauce is a good one.  It's been...