Smoking stuff

[dreadnut]

No, not that kinda stuff!

Last go round on the smoker, Lake Trout.



Next up, I believe I shall do a whole pork loin.

 

[Midnight Toker]

Deja vu? Looks like salmon to me....

Smoking Salmon

About 7 lb. Salmon, Red and Sockeye, caught in Alaska by my wife's cousin. Brined for 5 days (because I was in the hospital,) rinsed, dried 24 hours smoking for prob 7 hours or so.

www.letstalkguild.com

Also...

Lake Trout filets on the smoker

Brined overnight, rinsed, lightly seasoned, smoked for 3 hours...Dayum!

www.letstalkguild.com

Smoking fish

I'm smoking some big Lake Michigan whitefish fillets over hickory chips today. Brined in the fridge overnight, rinsed, patted dry, dried in the fridge for 4 hours. Nice and slow, 180 degrees F for probably 3 hours or more. Pictures to follow...

www.letstalkguild.com

Smoking more fish

OK, I'm really enjoying this smoker. Just smoked 2 lb. Lake MI salmon, smoking 2 lb. Walleye tomorrow. Should be a big hit at the party on Sat at my daughter's house. All smoked with hickory chips.

www.letstalkguild.com

(There are more)

Not trying to be an ass, but maybe use the search function and just add to existing threads. Every new repetative thread bumps others off the front page and decreases potential interaction/conversation. It also turns a message board/forum into something more akin to....Facebook.

Better to have one "Smoker Thread" w/ 10-20 pages get bumped from time to time then have 10-20 smoker threads w/ just a couple posts per that get lost in time. That's how forums are supposed to function. The search function is your friend.

 

[davismanLV]

Thanks, MT. Couldn't have said it better myself. This is NOT Facebook.

 

[FNG]

Jeez...lighten up!

 

[dreadnut]

Geez, sorry, wrong photo!