shepp Posted August 6, 2015 Report Share Posted August 6, 2015 I've got a cook book I've been "writing" Quote Link to comment Share on other sites More sharing options...
Toolndie7 Posted August 6, 2015 Report Share Posted August 6, 2015 That's what was great about Bar Harbor ,Maine.Great seafood on the cheap. :drool: You guys make me hungry.I gotsta eat. You mean bah habbah Quote Link to comment Share on other sites More sharing options...
unforgiven Posted August 8, 2015 Report Share Posted August 8, 2015 Use ya blinkas....... <lmao> Saw the New England area,loved it I would go back. :yup: Quote Link to comment Share on other sites More sharing options...
Sisco Posted August 12, 2015 Report Share Posted August 12, 2015 Not really grilling, biut I got four Chinook filets out of the freezer, brimed em and smoked them today. Before and after pictures. Quote Link to comment Share on other sites More sharing options...
shepp Posted August 12, 2015 Report Share Posted August 12, 2015 YUM!! What do you use in your brine Quote Link to comment Share on other sites More sharing options...
Sisco Posted August 12, 2015 Report Share Posted August 12, 2015 Pretty straight forward. Salt, black pepper, and bay laurel leaves. Then I did a light coating of maple syrup and some more black pepper before putting it in the smoker. Quote Link to comment Share on other sites More sharing options...
shepp Posted August 12, 2015 Report Share Posted August 12, 2015 Hmmm I may have to try that syrup thing next time! Quote Link to comment Share on other sites More sharing options...
Sisco Posted August 12, 2015 Report Share Posted August 12, 2015 Normally I use brown sugar in the brine, but we were out, and maple syrup is too expensive to make to dilute in the brine, so I tried it this way. It gives a nice,muted sweet flavor to the fish that matches up well with the salt and the pepper. I will try it again. Quote Link to comment Share on other sites More sharing options...
shepp Posted August 12, 2015 Report Share Posted August 12, 2015 Yea I normally use brown sugar too Quote Link to comment Share on other sites More sharing options...
Sisco Posted August 14, 2015 Report Share Posted August 14, 2015 The smoker has got a workout the last couple of days. After Quote Link to comment Share on other sites More sharing options...
washguy Posted August 14, 2015 Report Share Posted August 14, 2015 pork pork and more pork...looks awesome....what wood did ya use? and what temp? :) wash Quote Link to comment Share on other sites More sharing options...
shepp Posted August 14, 2015 Report Share Posted August 14, 2015 Ugh I need to do some ribs, think I got some country style in the freezer Quote Link to comment Share on other sites More sharing options...
Sisco Posted August 14, 2015 Report Share Posted August 14, 2015 (edited) Tried something new. Red Oak, because I have 6 cords of it laid up, and nothing else around right now. It is a strong smoke flavor, so I cut the wood back a bit and used lump charcoal as well. Temp was 260 for one hour to kill bacteria, then back down to 210-225 for a 12 hour smoke. We had a group my wife belongs to with their husbands over last night, and the smoked fish and pork was a hit. Got some left for myself thank goodness. Now I gotta go catch some more fish to smoke. Edited August 14, 2015 by Sisco Quote Link to comment Share on other sites More sharing options...
shepp Posted August 14, 2015 Report Share Posted August 14, 2015 I'll be right up to help you with those fish ;) Quote Link to comment Share on other sites More sharing options...
washguy Posted August 17, 2015 Report Share Posted August 17, 2015 Fish is good....pork is more better ..I swear Char and her butcher boy have sumthin going on...she comes home with these lil baby pork butts that ive never seen around....they only weigh like 4/5 lbs as opposed to 10 /15 lbs...so it was pulled pork again.....sheesh rub em with Oakridge pork rub...inject the lil baby with apple juice...throw it gently in the smoker at 250 seven hours later when its 202 internal appetizer dig in...dont need no stinkin bun...just a lil sauce :) Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted August 17, 2015 Report Share Posted August 17, 2015 Hell yea!!! I stopped at the stunt lot to visit some old friends and there were some jamican guys there make'n jerk chicken, that poop was killer!! Quote Link to comment Share on other sites More sharing options...
EasyEJL Posted August 18, 2015 Report Share Posted August 18, 2015 (edited) have any of you used something like this?its a cold handheld smokerhttp://smile.amazon.com/gp/product/B00K572J8O/ref=ox_sc_sfl_title_1?ie=UTF8&psc=1&smid=ATVPDKIKX0DERconsidering it Edited August 18, 2015 by EasyEJL Quote Link to comment Share on other sites More sharing options...
shepp Posted August 18, 2015 Report Share Posted August 18, 2015 (edited) Idk?!? Seems "as seen on TV" to me? Do you have a smoker easy? Or even a decent grill? If so look into the smoke daddy, wash and I both have one I've cold smoked a few things with it but I also use it as my main source of smoke when hot smoking also Edited August 18, 2015 by shepp Quote Link to comment Share on other sites More sharing options...
planeflyer21 Posted August 18, 2015 Report Share Posted August 18, 2015 Looks like it is just an aerator for liquid smoke. Quote Link to comment Share on other sites More sharing options...
EasyEJL Posted August 18, 2015 Report Share Posted August 18, 2015 you know, I think the smoke daddy was what I was looking for, but I searched for smoke gun, other terms and I never found it, that thing was the closest one. It seems like it might work ok for doing small thingsI do have a pretty nice grill, plumbed into the house natural gas. I WANT to just buy a propane smoker and convert it and plumb it in, but the wife won't let me. So with the smoke daddy you just use a hole saw and permanently mount it? its a Jenn Air, basically like thisso with the smoke daddy you can run it cold, but can you also run it with the grill on? or is it cold only? Quote Link to comment Share on other sites More sharing options...
shepp Posted August 18, 2015 Report Share Posted August 18, 2015 (edited) Yea so what I did with my smoker ( it's like a dorm fridge) is hole sawed a hole low on the opposite side of my top vent as low as I could go. The smoke daddy you burn chips in so you can cold smoke (no heat except the smoldering chips) or say you wanted to do a shoulder or something you could turn your grill on and then start your smoke with the smoke daddy. In my head it works lol wash is the expert :) Wash and I both have the big kahunahttp://www.smokedaddyinc.com/cold-smokers/ Edited August 18, 2015 by shepp Quote Link to comment Share on other sites More sharing options...
EasyEJL Posted August 18, 2015 Report Share Posted August 18, 2015 the dorm fridge makes sense. I was wondering how well a normal not particularly well sealed grill will work Quote Link to comment Share on other sites More sharing options...
shepp Posted August 18, 2015 Report Share Posted August 18, 2015 It's a masterbuilt electric smoker I forgot I had the pictures, dorm fridge was the easiest way to explain it. Like I said I'm sure wash will have some good input Quote Link to comment Share on other sites More sharing options...
Sisco Posted August 19, 2015 Report Share Posted August 19, 2015 I am gonna look at getting one of those for my cheap charcoal smoker as an enhancement. Quote Link to comment Share on other sites More sharing options...
washguy Posted August 19, 2015 Report Share Posted August 19, 2015 Yeppers the big kahuna is the ticket from smoke daddy. call and talk to Dennis the owner...he promised me he would take some money off of them to anyone that knew me....but he fokked Shepp...only gave him a lil off....so try my name he knows me as the guy in Dallas with the green mountain smoker on the forum . Hell I redesigned the thing so it would work with green mountain smokers cause they have positive displacement in the chamber.....but I did get mine for free Ha...Shepp is king on cold smoking. So I would think you could burn the gas/charcoal in the grill and also add smoke...one thing you will be adding chips fairly often maybe every 30/45 mins? :) Wash Quote Link to comment Share on other sites More sharing options...
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