Smoking - tips and techniques

User avatar
Farmfresh
Posts: 12995
Joined: Sat Oct 25, 2014 6:19 pm
Location: Missouri
Contact:

Re: Smoking - tips and techniques

Unread post by Farmfresh » Thu Dec 14, 2017 10:00 pm

Smoked salmon. Smoked salmon. Drool. Wow. Drool.
Matthew 19:26 Jesus looked at them and said, "With man this is impossible, but with God all things are possible."
"Stop Dreaming About the Good Life and Start Living IT !"
Every little bit ... is a little bit.

patriceinil
Posts: 9166
Joined: Mon Aug 03, 2015 9:49 pm
Location: Illinois

Re: Smoking - tips and techniques

Unread post by patriceinil » Tue Jan 02, 2018 10:23 am

That salmon sounds yummy! |em27|

We LOVE smoked salmon but it is $17-$18 a pound at the Polish deli and the grocery store only has thin sliced 4 oz packages that are around the same cost per pound. I do occasionally splurge and buy us each a piece from the deli.

I made smoked salmon a few years ago on our wood fired grill/smoker. I brined it for 6 hours with a mix of white and brown sugar and salt, then rinsed it, patted it dry and gave it a light coating of olive oil before putting it in the smoker. It was DELICIOUS! I’m going to have to do that again when it gets warmer outside.

The other thing I want to do again in the smoker is some pork shoulder roasts brined in apple cider and stuffed with garlic cloves. Thinking about it has me drooling. |em2| I love the bark you can develop from a long slow smoking of the pork roasts!

User avatar
Old Fashioned
Posts: 3737
Joined: Tue Dec 09, 2014 11:51 am

Re: Smoking - tips and techniques

Unread post by Old Fashioned » Sun Oct 27, 2019 9:08 pm

This summer I did some pork ribs on the fire pit, since we don't have a smoker or BBQ anymore. The original intent was to just cook them out there, then I found some smoking chips and tossed those on the coals and put a pan over the top of the ribs in an effort to catch some of the smoke. I used an old oven rack to put the ribs on and that sat about a foot above the fire. They turned out mighty tasty considering the makeshift last minute attempts.



Some day I would like to smoke 'something' for it's keeping qualities. I think it's a cold smoke that is used for that vs a hot smoke that is more for taste.

patriceinil
Posts: 9166
Joined: Mon Aug 03, 2015 9:49 pm
Location: Illinois

Re: Smoking - tips and techniques

Unread post by patriceinil » Sun Oct 27, 2019 9:21 pm

OF here’s a simple pallet wood smoker this guy created.

User avatar
Old Fashioned
Posts: 3737
Joined: Tue Dec 09, 2014 11:51 am

Re: Smoking - tips and techniques

Unread post by Old Fashioned » Sun Oct 27, 2019 10:38 pm

Then I found this.....


Post Reply

Return to “Charcuterie and Smoking”