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New guy from Washington
Thanks everyone! I have tried cheese before, but the smoker get a little too hot. Almonds are great too, but I need to practice on them a little more. I sprayed them with honey water last time and they were sticky after I sealed them up. I'm interested in trying some other meats. Chicken... -
New guy from Washington
Most of the wood I use is about as big around as a large can of soup. If you use larger pieces be sure to trim the bark off. Thick green bark will turn your fish black. I've been to the Deming logging show a long time ago. Lean away! -
New guy from Washington
I don't have any real big secrets. I use a simple salt, white sugar, brown sugar, water, wet brine. I think the secret is the green wood. I start it off in the morning with a real low heat for the first five hours. Then as that nice reddish/orange color appears I'll turn up the heat a little... -
New guy from Washington
Hi Everyone, New guy here from Washington that loves smoking fish. My smoker is homemade, 4'x4'x10'. I use a propane burner and a cast iron skillet to hold the wood. The nice thing about living here in Washington is, when I'm ready to smoke fish, I head out in the back yard and find a nice... -
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- fishhead5
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