smokers

**Cory** · Jun-22-2005, 09:11 PM

Quote:

Originally Posted by Kurt

I see a smokeoff in the making

Man your BBQ's

I nominate myself as a taster judge.

HUMBLE 1 · Jun-22-2005, 09:14 PM

My big chief kicks ass. Slow though. It keeps a steady heat which is better. The secret is in the brine. Last time I looked you could get a little chief or big chief at the sports authority.

I.B. Don

**MikeyLikesIt** · Jun-23-2005, 10:31 AM

Quote:

However, if you ever use a salt brine (3 cups of salt/1 G water), you will be wasting all your fish. One time I forgot to rinse the fish after removing from the brine and I had to throw it all away. It was like eating a salt lick.

....good point. I quit using salt in the brine, well, I add a wee bit.

especially for albacore, which picks up flavors much easier than say Yellow Fin Tuna.

Gil Marlin · Jun-23-2005, 11:21 AM

Quote:

Originally Posted by MikeyLikesIt

....good point. I quit using salt in the brine, well, I add a wee bit.

especially for albacore, which picks up flavors much easier than say Yellow Fin Tuna.

to the gallon and don't think it's too salty. Don't you need the salt to keep the fish from going bad???

Alter Ego · Jun-23-2005, 11:23 AM

Quote:

Originally Posted by Gil Marlin

not Iodized salt...

Good memory...

I use sea salt.

Kurt · Jul-05-2005, 09:37 AM

Too much

and :bablefish and,

and :jerkoff: and :IKONe9f36

This weekend

FishStalker · Jul-05-2005, 10:34 AM

Quote:

Originally Posted by Kurt

Too much

and :bablefish and,

and :jerkoff: and :IKONe9f36

This weekend

, I smoked some tri tip and baby backs yesterday....

tunatodd · Jul-07-2005, 10:09 AM

Hey Charles, today I'll be smoking some of the bellies I brought home from our trip...and some nice loins too....doing a sugar brine on the loins and I'll probably do a few different things with the bellies. If you are in OC in the next few days, let me know...I'll feed ya!!