My nephew bought a new smoker for Easter to cook an expensive piece of meat. The problem was he did it at my brother-in-law's house and he hates storing or having anything around he doesn't plan on using. It became a bit of a fiasco when the wind turned and everyone was getting blown out by smoke.
With that my brother-in-law says to me that he wants me to take it home. He said he'd never use it again and if I didn't take it he would drag it out to the curb. The thing was used once so I cleaned it up and threw it in the back of the truck.
Is this thing any good
How to use this thing :)
1,589 views·12 replies·by george
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My nephew bought a new smoker for Easter to cook an expensive piece of meat. The problem was he did it at my brother-in-law's house and he hates storing or having anything around he doesn't plan on using. It became a bit of a fiasco when the wind turned and everyone was getting blown out by smoke.can't open the picture george
With that my brother-in-law says to me that he wants me to take it home. He said he'd never use it again and if I didn't take it he would drag it out to the curb. The thing was used once so I cleaned it up and threw it in the back of the truck.
Is this thing any good and what do you think I can smoke in there?
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CommodoreOriginal Crew7,060 postsSince 2018
The first fish I will be smoking will be porgies. Not my first choice, as I'm not a huge fan of them. I'm hoping I'll like them smoked. I saw Chinacats post on it but I have no clue as to:
What temps should I cook at?
How long to smoke them
Brine Recommendation?
What do I need in the way of chips?
Any advice from you smokers is appreciated.
What temps should I cook at?
How long to smoke them
Brine Recommendation?
What do I need in the way of chips?
Any advice from you smokers is appreciated.
CommodoreOriginal Crew5,158 postsSince 2018
The first fish I will be smoking will be porgies. Not my first choice, as I'm not a huge fan of them. I'm hoping I'll like them smoked. I saw Chinacats post on it but I have no clue as to:I have smoked all kinda fish grew up on cocktail blues love them a few yrs ago I did porgies and they are my fav now once try them you will love them
What temps should I cook at?
How long to smoke them
Brine Recommendation?
What do I need in the way of chips?
Any advice from you smokers is appreciated.
Brine I do a 50/50 mix kosher salt/sugar with water and a sprinkle of seasonings depends on taste bit of soy sauce or terraki all about taste again. Brine in a big glass jar over night. Place on something use paper towel pat them dry let sit when they get an icy pallace look to them their ready to go Chips I use Hickory once again your taste Ill go 250/300 with two plates of smoked chips after the chips are smoked up I watch them when they get that nice brown smoked color their done
AdmiralOriginal Crew40,955 postsSince 2018
George-
I posted this last week in response to a post by Chevy1:
I use the same brine/recipe for all fish I smoke
Take a cooler
Pour in a bunch of kosher salt, dark drown sugar, some soy sauce, garlic powder, and a bunch of dry white wine- chardonnay, rhine, anything will do. Then a bunch of water.
The original recipe is a whole box of salt, a whole bag of sugar, a whole bottle of wine and a couple of gallons of water.
that makes way too much so I scaled back and go by eye/feel but in the same proportion. I also add a a couple of oz's of soy sauce and some garlic powder.
Once the fillets are on the smoker grind fresh black pepper on some.
As for smoke, I use an overall mix of apple, hickory, cherry, and mesquite. Whatever thaey have on hand at home deport or wherever.
Quite honestly, my palette is not refined enuf to notice much difference in the flavor of the smoke one wood to another.
As for smoking technique- I smoke between 225- 250 at the most. Otherwise it cooks faster than it smokes and dries out. When filleting ANY and ALL fish for smoking I leave skin AND scales on and put that side down on the rack, meat up. That holds up better and turns to almost a leather and makes removing from racks and storing in fridge much easier.
Feel frr to PM me with any specific questions!!!
I posted this last week in response to a post by Chevy1:
I use the same brine/recipe for all fish I smoke
Take a cooler
Pour in a bunch of kosher salt, dark drown sugar, some soy sauce, garlic powder, and a bunch of dry white wine- chardonnay, rhine, anything will do. Then a bunch of water.
The original recipe is a whole box of salt, a whole bag of sugar, a whole bottle of wine and a couple of gallons of water.
that makes way too much so I scaled back and go by eye/feel but in the same proportion. I also add a a couple of oz's of soy sauce and some garlic powder.
Once the fillets are on the smoker grind fresh black pepper on some.
As for smoke, I use an overall mix of apple, hickory, cherry, and mesquite. Whatever thaey have on hand at home deport or wherever.
Quite honestly, my palette is not refined enuf to notice much difference in the flavor of the smoke one wood to another.
As for smoking technique- I smoke between 225- 250 at the most. Otherwise it cooks faster than it smokes and dries out. When filleting ANY and ALL fish for smoking I leave skin AND scales on and put that side down on the rack, meat up. That holds up better and turns to almost a leather and makes removing from racks and storing in fridge much easier.
Feel frr to PM me with any specific questions!!!
CommodoreOriginal Crew7,060 postsSince 2018
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