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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-09-2012, 11:06 PM | #16 |
Take a breath!
Join Date: 03-11-12
Location: phoenix,arizona
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thank you for your posting,this is exactly what i was looking to do-will it work with the 18 weber smoker? where do you get the amazin cold smoker tray and sawdust? also where do you get the cherry wood,i heard alder is good also/ i love lox cream cheese and sesame bagels toasted-do you prefer wild salmon vs farm raised?
http://thebarbecuemaster.net
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alan weber smoker,one touch,go anywhere,masterbuilt |
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12-10-2012, 06:22 AM | #17 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
I don't see why not, all you need is draft to to keep the cold smoker burning. You will need to clean all the ash and charcoal out first. When I got my tray it came with one bag of dust (hickory) and I also got alder, cherry, and peach. Maybe it's the delicate delivery of the smoke but i have found I'm using and liking hickory or a mix of hickory and cherry more than the alder and peach. In fact I'm now smoking my extra sharp cheddar with hickory. I prefer farm raised steelhead and salmon due to it's higher oil content.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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12-10-2012, 07:15 AM | #18 |
Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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This is a great thread, Thirdeye. Do you wrap the fish after smoking while it rests overnight?
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Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow.... |
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12-10-2012, 07:40 AM | #19 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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Hmmm...yeah, I'll probably just do a section of the side for the Nova. Thanks.
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Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis |
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12-10-2012, 08:33 AM | #20 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Thank You for a Great Tutorial Can not wait to try this Is this on your blog too
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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12-10-2012, 08:47 AM | #21 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
Yes it is, and so is my dry cured and hot smoked method.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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Thanks from:---> |
12-10-2012, 08:54 AM | #22 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Great thanks
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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12-13-2012, 06:13 PM | #23 |
On the road to being a farker
Join Date: 03-16-12
Location: Greensburg PA
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D(what is proper, "Dang?")amn y'all. I only have my MB electric, numerous charcoalers & gassers, & big fryer, and, now, thanks to y'all & Toast, I need to go for a cold smoker & infrared "fryer." She who must be obeyed may be upset with my Christmas purchases............Wheeeeeeeeeeee!
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Masterbuilt, Webers and cast iron - Pittsburgh style! Know your butcher! |
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12-13-2012, 06:49 PM | #24 |
is One Chatty Farker
Join Date: 10-22-08
Location: Philly, PA
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Thanks have been a fan of you for a while always great pictures an explanations Man thanks for sharing. Thirdeye you Da Man.
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AKA "Huck" BBQ Resource: [URL="http://www.huckshut.com"]www.huckshut.com[/URL] Streaming BBQ Podcast: [URL]http://www.inthehut.com[/URL] |
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12-14-2012, 09:57 AM | #25 |
Quintessential Chatty Farker
Join Date: 06-29-11
Location: Greeneville TN
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The best wild caught salmon I have bought, believe it or not, is from W/M. Frozen of course. I have very good success with cheese using the can and pencil trick. Your Nova Lox is next, I love that stuff. Thanks a million!
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12-19-2012, 09:31 AM | #26 |
Found some matches.
Join Date: 05-05-12
Location: ont. canada
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In your "small batch brine" you state 1/8 ounce of white sugar, should this be 1/8 cup?
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12-19-2012, 12:22 PM | #27 |
Full Fledged Farker
Join Date: 10-07-09
Location: Lake View, NY
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Small batch: 1 quart of water, 2.5 ounces of salt, 1/8 ounce (or 2 Tablespoons) of white sugar
1/8 oz = 2 tablespoons
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Humphrey's Battle Box;WSM; OTS; DPP Trailer Clone, Wood Fired Double Kettle Pizza Cooker |
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12-19-2012, 03:07 PM | #28 |
Got rid of the matchlight.
Join Date: 01-14-11
Location: Champaign, IL
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Tried Your Dry Rub Salmon
Thirdeye, wanted to let you know I tried your dry rub salmon last Saturday. IT WAS EXCELLENT! Thank you so much. Served the salmon at a Christmas Open House I had and it was the first thing gone. Ready to try the Nova Lox now. Thanks again.
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12-14-2014, 07:45 AM | #29 | |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 12-12-14
Location: Saint Paul, MN
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1. Used maple sugar rather than brown sugar. 2. And use Apple, pecan and alder food.. Amazingly good! THANK YOU! |
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12-14-2014, 09:22 AM | #30 |
is one Smokin' Farker
Join Date: 06-03-12
Location: Westborough, MA
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Thank you, this info is amazing. Lox is on my BBQ bucket list.
Regarding safety, does anyone know if particular varieties of salmon are more or less likely to be safe if you don't freeze them?
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LBGE, WSM 18.5, Smokin-It Model #1, Napoleon Prestige Gas Grill, MHP Grill, [COLOR="purple"]Purple[/COLOR] and [COLOR="red"]Red[/COLOR] Thermapens |
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