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JWK,,,,,,

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Posts: 7

montedamastiff

Hall of Fame

Joined: Jul, 2005

Posts: 20400

Posted: Jul. 3, 2009 - 11:47 AM ET #1

Come on dude,,give up the smoker goods

jasonwhitesknee

Captain

Joined: Sep, 2004

Posts: 9425

Posted: Jul. 4, 2009 - 11:18 AM ET #2

Nothing exciting this year.

Last year =

Bacon-wrapped wood duck breast

3 rackes ribs

200 clams

10 lbs mahi fillet

4 packs hebrew nats

burgers

jasonwhitesknee

Captain

Joined: Sep, 2004

Posts: 9425

Posted: Jul. 4, 2009 - 11:20 AM ET #3

Upgrade to the brinkman offset smoker. Use hickory. Maintaining a good temp throughout your smoke is the most important factor.

montedamastiff

Hall of Fame

Joined: Jul, 2005

Posts: 20400

Posted: Jul. 4, 2009 - 11:51 AM ET #4

Quote Originally Posted by jasonwhitesknee:

Upgrade to the brinkman offset smoker. Use hickory. Maintaining a good temp throughout your smoke is the most important factor.

Ribs today,,,I'm using the Brinkman electric,you told me to buy last year,,will upgrade,,,

What's the best way to smoke salmon?

jasonwhitesknee

Captain

Joined: Sep, 2004

Posts: 9425

Posted: Jul. 4, 2009 - 1:53 PM ET #5

The electric is easy to keep @ temp that charcoal. for some reason i thought you had charcoal. I just throw the salmon on and let it ride for and hour 1/5 or so.

montedamastiff

Hall of Fame

Joined: Jul, 2005

Posts: 20400

Posted: Jul. 4, 2009 - 3:06 PM ET #6

Do I season the salmon at all?

STEELDRC

Veteran

Joined: Dec, 2008

Posts: 4434

Posted: Jul. 12, 2009 - 6:19 PM ET #7

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JWK,,,,,,

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