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Old 08-08-2016, 10:40 AM   #976
 
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How do you smoke those? I've been wanting to try salmon myself.
Honestly I am still learning, this will be my second time but the first turned out pretty good (pic below) When I get home from work the salmon will be removed from the mixture and rinsed/dried. Then sit out for about an hour for pellicle to form. Then I am going to hot smoke it at 1 hour @ 135F, 1 hour @ 150F, 1 hour @ 175F. I try to keep the fish from drying out so temps will really depend on how it looks but I believe an internal temp of at least 140-145* is safe. I will take more pictures later and update when done!



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Old 08-08-2016, 12:37 PM   #977
 
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Smoke at the lowest setting you have if electric, and can still get smoke. See the white stuff on the pic above, ideally you don't want that. To hot. I bought a cold smoking attachment and used that with my electric smoker because the chips would not smoke at real low temps.
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Old 08-08-2016, 07:49 PM   #978
 
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Smoke at the lowest setting you have if electric, and can still get smoke. See the white stuff on the pic above, ideally you don't want that. To hot. I bought a cold smoking attachment and used that with my electric smoker because the chips would not smoke at real low temps.
I use A-MAZE-N pellets in my electric smoker, so I can cold smoke. But what do you do then to actually heat it up, or do you eat it cold?
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Old 08-08-2016, 07:57 PM   #979
 
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I use to set it at lowest setting which was 165 if I remember right and crack the door a bit. I use a thermometer to watch heat, then I get the cold smoker going to add smoke. The cold smoker I have is about an 8 inch long tube maybe 2.5" diameter and a 1/2 pipe that feeds into the smoker. You get the wood smoking and Seal it up so all the smoke goes into the main smoker. I bought it at cabelas for cold smoked salmon and cheese
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Old 08-08-2016, 11:25 PM   #980
 
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Well the salmon tastes good but still learning. For one I don't think I want to attempt this on a work day again. I felt like I was rushing, then I felt like I overcooked some. I still don't have a good way to measure internal temp accurately and even though I eat salmon raw in sushi I have a mental thing about not cooking it long enough. I put the meat in at 6 and pulled it around 10. Temps were at 150, 160, 170 & 180ish for an hour. Only let it sit for a half hour with a fan for the pellicle which also was half assed. Even though much faster than say a roast I still feel like this is more of a weekend job.

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Old 08-09-2016, 06:04 AM   #981
 
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Looks great. I bought one of the meat thermometers on a cord and drop through a smoke vent and leave it there to measure inside temp. Just make sure it is not touching anything. Seems to work well.
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Old 08-10-2016, 06:37 AM   #982
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@Spivitz @Yaj Yak @CTC DEEZUL @whothehellimissedthatsmokes so I got family coming by this weekend gonna be smoking some pork, most likely about 8lbs of pork shoulder and a few racks of pork back ribs. From previous experience it's taken about 14hrs for the shoulder and 3-4 on 2 racks of ribs but I've never done them both together. What can I expect for time and what would be a good temp to average it out. My thought was 240F throw the pork in at around 6am and then maybe throw the ribs in around 3pm. hopeing to eat between 6:30-7:00, (I figure since it is warmer outside it'll cook faster then when I smoked in the winter) Thoughts and tips for a smooth tasty day??
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Old 08-10-2016, 06:50 AM   #983
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Only thing I can touch on is to cut the pork shoulder in half. That way, you get twice the bark. @Blood on Blood has an awesome way to do pork. Halfway through I start basting the pork in butter and Brown sugar mix
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Old 08-10-2016, 06:52 AM   #984
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Also factor in at least 1.5 hrs for the shoulder(s) to sit, wrapped, in a cooler
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Old 08-10-2016, 06:53 AM   #985
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cutting it in half is a great fucking idea. probably cuts down on time too. I usually just tinfoil for about 30 min. then pull it. I thought the whole wrapping a cooler trick was a brisket deal???
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Old 08-10-2016, 07:17 AM   #986
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i like your plan

you can always keep it warm til you need to eat, rushing to have it ready isn't easy though.
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Old 08-10-2016, 07:20 AM   #987
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cutting it in half is a great fucking idea. probably cuts down on time too. I usually just tinfoil for about 30 min. then pull it. I thought the whole wrapping a cooler trick was a brisket deal???
Wrap it up 3/4 of the way through. Then let it sit in a cooler. Make sure you wrap it good cause the juices you'll have will be of great proportions. Then dump it and shred it with all teh juices
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Old 08-10-2016, 07:49 AM   #988
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wrapping is good call, i didn't last time and it wasn't as juicy as i liked it to be
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Old 08-10-2016, 08:36 AM   #989
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I usually soak overnight in Dr. Pepper and spices and it comes out very moist.
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Old 08-10-2016, 08:36 AM   #990
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sweet.baby.jesus.

Barbecue Smoked Beef Chuck Recipe | Serious Eats
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Old 08-10-2016, 08:37 AM   #991
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i will have to try wrapping the pork, don't know if i want to deviate from my normal with people coming by but next time for sure. more worried about times and temps working out.
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Old 08-10-2016, 09:04 AM   #992
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I want a smoker
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Old 08-10-2016, 09:23 AM   #993
 
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omai might have to try. I keep wanting to do brisket but dont want to end up throwing out a $100 chunk of meat
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Old 08-10-2016, 10:09 AM   #994
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Welp, now Im going to Steamboat BBQ for lunch. mmmm rib tips
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Old 08-10-2016, 11:31 AM   #995
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Welp, now Im going to Steamboat BBQ for lunch. mmmm rib tips

Steamboat ftmfw
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Old 08-10-2016, 11:33 AM   #996
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The wife told me last night it's time to start looking for a new grill. Yep Greenegg
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Old 08-10-2016, 12:58 PM   #997
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Yep, burnt ends sammich ftmfw
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Old 08-10-2016, 01:58 PM   #998
 
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Use a meat thermometer and pull at 190. 188 maybe if you are wrapping, but it needs to hit the 190 mark. It will sit at 165 for quite a while, just let it go till it is up to 190. That is the magic number and you will find it does not take as long. 8 to 10 hours if at 240. Maybe less
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Old 08-10-2016, 02:00 PM   #999
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Perfect Pulled Pork From Pork Butt Recipe

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Old 08-10-2016, 02:10 PM   #1000
 
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@Spivitz @Yaj Yak @CTC DEEZUL @whothehellimissedthatsmokes so I got family coming by this weekend gonna be smoking some pork, most likely about 8lbs of pork shoulder and a few racks of pork back ribs. From previous experience it's taken about 14hrs for the shoulder and 3-4 on 2 racks of ribs but I've never done them both together. What can I expect for time and what would be a good temp to average it out. My thought was 240F throw the pork in at around 6am and then maybe throw the ribs in around 3pm. hopeing to eat between 6:30-7:00, (I figure since it is warmer outside it'll cook faster then when I smoked in the winter) Thoughts and tips for a smooth tasty day??
I always factor 1.5-2 hour per pound for a pork shoulder, but time can always vary depending on the meat. Wrapping and not wrapping seems to be debated to no end, but I personally do not usually wrap in foil. From what I've found, I get a much better bark on the meat if I don't wrap. I do however tend to get the meat jucier if I wrap. I prefer a really good bark on my pulled pork.

I would personally smoke at 225 and put the pork in at 6am, and the ribs in at noon and do a 3-2-1 method on the ribs.
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