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Started By
Message
re: Got a new electric smoker
Posted on 11/30/16 at 8:54 am to ChrisN
Posted on 11/30/16 at 8:54 am to ChrisN
quote:
But what type of liquid and how much should I keep in the water tray.
Just water, nothing else. Id fill the pan up so the fat drippings do not start to burn if the cook time runs long and all the water evaporates out.
0
Posted on 11/30/16 at 12:20 pm to ChrisN
Smoke a whole Salmon filet in there for about 40 mins, at about 200 degrees.
Skin side down, Lowrey's seasoned salt (or your preferred seasoning) on in.
Wrap in foil for about 20Mins after taking it off.
Easy, DELICIOUS
Skin side down, Lowrey's seasoned salt (or your preferred seasoning) on in.
Wrap in foil for about 20Mins after taking it off.
Easy, DELICIOUS
Posted on 11/30/16 at 12:21 pm to Sid in Lakeshore
Also, if you ever get a hold of some fresh Tuna, "Smoked Tuns salad" is to die for......
I usually eat Sashimi for about a week, then smoke the rest.... Never frozen, it is the best!
I usually eat Sashimi for about a week, then smoke the rest.... Never frozen, it is the best!
Posted on 11/30/16 at 12:24 pm to TigernMS12
quote:
I wouldn't use a prob built into the smokers. I've yet to find any thermometer that is accurate that is apart of a grill/smoker. If you want to get serious about smoking meats, get a Maverick thermometer and a thermapen insta-read.
I purchased at meat thermometer with Blue tooth capapbility. Downloaded a free app and it plots a chart of the internal meat temp on my iPhone. I love it.
It was about $40.00
Posted on 11/30/16 at 12:53 pm to TigernMS12
quote:
24 hour smoke
quote:
don't believe what you see on fb
I can assure you a 24 hour smoke is just scratching the surface of what is possible if you use the correct methods.
Posted on 12/1/16 at 1:23 pm to Tiger Ryno
Trying to post pictures of finished product. Turned out incredible.
Any idea how to post the pictures from an iPhone???
Any idea how to post the pictures from an iPhone???
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