Whats in your smoker?

[Matt B]

Did you soak the tuna in your brine for only 10 minutes or hours? Having never smoked tuna, is that all it needs?
By the way, it looks delicious...

5 to 10 minutes is all it needs. I think I did 15 minutes the first time—too salty! The plain way is just coat it in coarse salt for 5-10 minutes then rinse and pat dry. I also tried it this time in a wet brine with soy sauce and fish sauce for 8 minutes and it also came out well.

 

[Matt B]

Been waaay too long. Almost forgot how good smoked salmon smells. Cant wait to try this lower CR trib chinook.

View attachment 125191

You gonna nibble on the tail?

 

[SilverFly]

You gonna nibble on the tail?

Why? Would that be wrong .

 

[Matt B]

Why? Would that be wrong .

Just wondered if I could have some is all.

 

[Jerry Daschofsky]

Did brisket. Unfortunately it was taken as fast as I could slice it.

 

[SilverFly]

You gonna nibble on the tail?

I'm exercising some restraint to avoid inappropriate humor here (ala SNL Colonel Angus skits)... but yeah, l may nibble on it some.

Mostly smoked the backbone and tail to avoid waste from my hack job. I bet smoked rezzie tail is a lot more delicate and tasty than a big 'ol nasty river chinook.

 

[Bob N]

I'm exercising some restraint to avoid inappropriate humor here (ala SNL Colonel Angus skits)... but yeah, l may nibble on it some.

Mostly smoked the backbone and tail to avoid waste from my hack job. I bet smoked rezzie tail is a lot more delicate and tasty than a big 'ol nasty river chinook.

Smoked tail makes a great chip dip.

 

[iggie]

Smoked tail makes a great chip dip.

Depending on the spice level of the dip, it could cause a different smoked tail.

 

[SteelHeadDave]

Cold smoked coho.

 

[DimeBrite]

Hot smoked coho.

 

[albula]

View attachment 125877
Cold smoked coho.

This man knows how to carve up a fish.

 

[SilverFly]

About to load a batch of tuna loin strips that have been dry brining since Sunday. Taste tested a few samples and think I got the concentration about right (remarkably lox like). Just waiting for the pellicle to form.

 

[Matt B]

About to load a batch of tuna loin strips that have been dry brining since Sunday. Taste tested a few samples and think I got the concentration about right (remarkably lox like). Just waiting for the pellicle to form.

View attachment 127329

I’m super curious what you did (recipe) and how it turns out.

 

[SilverFly]

Tuna bellies.

 

[SteelHeadDave]

Kalua pork shoulder


Just finished wrapping them up. It’s gonna be a long night.

 

[Dblhaul]

Smoked pork chops last night on the GM. Did my first brisket a few weeks back that came out great!

 

[Herkileez]

After years of smoking salmon in my big chief, I decided to expand my efforts to different meats. I wanted to be able to control temp, timing, etc, so bought a Masterbuilt digital smoker. First attempt yesterday was turkey legs. The smoker was really easy to use. They turned out very well, although, IMO, the rub I used didn't really match as well as expected. With a little tweaking, I'm sure I'll have it dialed in next time. Next up will be ribs, brisket, whole chickens, etc...so many directions...but looking forward to experimenting.

 

[Evan B]

Terrible picture, but smoked ripe jalapeños, Fresnos and Serranos yesterday to make some Chipotle hot sauce

 

[Dblhaul]

Did a 14lb brisket yesterday. Came our great!

 

[Herkileez]

First attempt smoking pork side ribs in new smoker. Really happy with the result.