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Ahhh ok I get it now. Yeah It's weird to see fans since smoke will search for air and just move naturally. As far as the temps what temp is it? I have read optimal temps for cold smoking is 60-70 degrees which works for me since the heat of the pellets always seems to land my smoker at around...
Ok so you didn't need the fans after all? You said "I could believe the results", did you mean to say couldn't? Just want to make sure I'm getting it correctly since I never used fans, I wasn't sure if I was missing anything or not.
Wow nice setup. I like the idea, but I've never seen the need for "fans". I've cold smoked in several smokers, old fridges, etc and never needed a fan. Once setup and running after the smoking area gets completely filled with smoke anything in the container will be completely surrounded with...
If you have a little one on the way go with the GMG. My first just turned 7 months and being able to turn on the smoker and just walk away is a huge plus. Although it's not hard setting up a WSM it's a matter of quick and easy setup and cleanup. The GMG I spent 10 seconds turning it on and 1...
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I have both and they both have they both have their pro’s and con’s . However what others haven’t mentioned is if you want automation on a WSM you can get a controller and blower. I own...
Only time I've tried Bass was on a survival trip for a week (we had to forage and fish to survive). I can say I wouldn't bother trying to smoke them as the fillets are some what tough and wouldn't do well if smoked. If you do want smoke flavor do a quick 30-40 min cold smoke and then a hot...
Great dish again. I seared some left over toro from a fishing trip and tossed it in a salad (something I eat often) and really thought hrmmm what would work great other than tuna that I haven't had in some time.
Looks like I found my answer!!
I didn't remove the back bone I think because the duck was so large it allowed me to layout the wings and legs a little further than normal. I also left the neck skin on which makes a nice little crackling treat to nibble on. The liver was put into the blinder raw. I have tried wine poached...
Tatuaje - Cojonu 2012 Broadleaf
Tatuaje - Cojonu 2012 Habano
Tatuaje - Cojuno 2012 Sumatra
EP Carillo (EPC) - Churchill maduro
La Aroma de Cuba - Mi Amor Belicoso
La Aroma de Cuba - Mi Amor Magnifico
L'Atelier - Lat 52
Perdomo Reserve 10th Anniversary Criollo - Robusto
Casa Magna - Domus Magnus...
Wow looks good. Never injected anything with pure hot sauce except hot wings, but I think I'm going to give it a try since Cholula isn't that spicy anyway.
Well the cook went great and everyone who tried the duck loved it. Didn't find a proper duck for pressing, but I did find a place that had fresh Rouen ducks that have never been frozen.
Check out the cook and let me know what you think...
Well my hunt to find a fresh farmed raised duck dispatched by strangulation to ensure it's "juices" were left intact never paned out so I went with fresh duck instead and bypassed the "pressing" portion of the recipe this time. For more on Pressed duck you can see this previous post. ...