Recent content by ND PHOTOGUY

    Did a King Salmon smoke this morning from my trip up to Alaska this past July. It was a fairly small amount of fish, but I kind of like doing it like that...smaller amounts as I need it.     My brine consisted of four parts dark brown sugar to one part kosher salt. I place ed the salmon in...

Wel, I just finished my first Baby Back smoke yesterday and I must say that they turned out GREAT! After reading many many suggestions of others on this forum, I decided to keep things fairly simple and do a dry rub using Famous Daves Rib Rub along with a pinch of Kosher salt. I wrapped them in...

Well, I did my first pork smoke last week. My smoke was a 9# Pork Butt that I pulled for sandwiches. I dry rubbed the pork with Famous Daves Rib Rub and top coated it with some dark brown sugar. It got to rest in the refrigerator for twenty-four hours before placing it in the smoker. I used a...

WooHoo! Got my Model#1 Smokin-it! this afternoon and am one hour into the initial burn in. Trying to decide what to do for my first smoke tomorrow night! Here's a couple of shots of this new little "Bad Boy" in action. Cheers!

Hello to everyone!     I'm new to smoke cooking and looking forward to learning as much as I can from all the active forum members. I'll be placing my order for a Model #1 this Wednesday and looking forward to a  next week Monday delivery. I absolutely can't wait to get it.     I've researched...