merry christmas all!

[ReverendRed]

first off Merry Christmas to y'all. hope its a wonderful one for you and your families.

secondly, great site. ive done a lot of looking around and am coming up with some good ideas for future grillin.


ok so here is my starting point:

• i just recieved a smoker for christmas (talk about a great girlfriend) and i cannot wait to use it. but im looking for ideas. it is a charcoal water smoker & grill combo.
• one thing i really want to smoke is halibut cheeks, i did this alot in alaska but forget how we did it. anyone here ever smoked halibut?
• or what about vennison jerky?

thank you in advance for any help whatsoever :icon_bigsmil

 

[cmcadams]

I've never done hali buttcheeks... sorry, halibut cheeks... But I'd use a mild wood, like alder. Keep in mind that there's a difference between hot and cold smoking, though; a lot of fish that is smoked that you'd see at the store (smoked salmon) is cold smoked. Hot smoking is great, but it doesn't preserve the fish like cold smoking will. On a typical smoker, cold smoking isn't very easy to achieve.

And Merry Christmas.

 

[ReverendRed]

what is the difference between hot and cold smoking?

i remember they would leave the halibut in the smoker over night. thats about all i can recall

 

[cmcadams]

Cold smoking is using smoke that hits the food at under 100 degrees F. I'm not an expert, but it preserves more than cooks. Cooking with smoke at higher temps adds flavor but doesn't preserve.