smokers

[Kurt]

I made it sign consent forms to be sure it was over 18

[Alter Ego]

I use a Brinkmann that I got from Wal Mart for about 40 bucks. It works great. It has a water pan in the bottom to keep it from getting too hot.

Here is the recipe I use. I got it from Quick Luck on the other board. This is easy, and you can space it out to fit your free time.

1 gallon water
3/4 cup salt
1 lb dark brown sugar...mix well

Add fish chunks, and refrigerate for at least 24 hours. Dry the fish on racks for at least 6 to 7 hours, turning half way. Do not rinse or pat dry.

Smoke on the smoker for about an hour. Alder, apple, hickory...all are good woods to use on the briquettes. I've even used Jack Daniels Oak chips.

Tastes great alone, or on crackers with cream cheese!

[Gil Marlin]

Originally Posted by Alter Ego

I use a Brinkmann that I got from Wal Mart for about 40 bucks. It works great. It has a water pan in the bottom to keep it from getting too hot.

Here is the recipe I use. I got it from Quick Luck on the other board. This is easy, and you can space it out to fit your free time.

1 gallon water
3/4 cup salt
1 lb dark brown sugar...mix well

Add fish chunks, and refrigerate for at least 24 hours. Dry the fish on racks for at least 6 to 7 hours, turning half way. Do not rinse or pat dry.

Smoke on the smoker for about an hour. Alder, apple, hickory...all are good woods to use on the briquettes. I've even used Jack Daniels Oak chips.

Tastes great alone, or on crackers with cream cheese!

not Iodized salt...

[Dust Devil]

Originally Posted by Alter Ego

I use a Brinkmann that I got from Wal Mart for about 40 bucks. It works great. It has a water pan in the bottom to keep it from getting too hot.

Here is the recipe I use. I got it from Quick Luck on the other board. This is easy, and you can space it out to fit your free time.

1 gallon water
3/4 cup salt
1 lb dark brown sugar...mix well

Add fish chunks, and refrigerate for at least 24 hours. Dry the fish on racks for at least 6 to 7 hours, turning half way. Do not rinse or pat dry.

Smoke on the smoker for about an hour. Alder, apple, hickory...all are good woods to use on the briquettes. I've even used Jack Daniels Oak chips.

Tastes great alone, or on crackers with cream cheese!

I used to do fish like that...

Try the dry brine method, and only smoke/cook for 1 hr @ 200F, very good results.

[FishStalker]

Originally Posted by Kurt

Nothing wrong with a good HomeDump smoker


OR BBQ Galores

I've been thinking about picking up a REAL smoker this summer. Which brand/model is the smoker in your picture? Do you guys recommend wood burning, charcoal burning or ???? I normally use wood chips over a charcoal fire for the smoke/heat.

[Kurt]

Wood over charcoal. Two scoops seems to be just right. I've had one from BBQ Galore, the one now from Homedump. (top pic)
I can cook enough varmint to last me all week for meals.

Guys I work with spend 10 bucks a day (at least) to bitch about the sorry food they get from the cafeteria. Laff my fuckin ass clean off every time.

[socalsurf1]

Kurt, I think you killed the pig from babe, You bastard!!!

HAH HA

[Kurt]

Naw it's the pig from Charlotte's web

[Gil Marlin]

It kinda looks like the neighbors pit bull...

[Jason]

I have that same smoker. Good shit... Put a single sliced habinero on top when you put it in the smoker... Spicey but oh so good!
I have also put pinapple slices on top of the fish to smoke. YUM.

[Kurt]

I see a smokeoff in the making Man your BBQ's

[Gil Marlin]

Bring it on... The fish that is...