Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Search results
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I'm kinda surprised after a search to see that there is very little history on smoking mushrooms. I was thinking of cold smoking some and was hoping to find some ideas on what type of mushrooms are preferred and what wood to use. Is it safe to cold smoke some or do I need to hot smoke them ...
Our plastic cutting boards are getting pretty stained and need cleaning. What do you guys suggest? I googled it and found a bunch of suggestions but before I jump into it, thought I'd get your ideas first.
Found some Salmon and BFT (Blue Fin Tuna) in my freezer, waiting for some attention. Since I've never smoked it before, I'm shocked as to how yummy the BFT turned out. Going to take it our local Farmers Market tomorrow to share with our fellow fishing buddies.
Brined for 5 hours in a...
Hey all. Been getting pressured by a deck hand to provide some more smoked Alby belly pieces. Them bellies are way too big as whole so I cut up each one into 6+ pieces which allows more smoke to meat/fat absorbtion as well as easier to woof down. Dry brined using my regular Salmon brine of...
My wife who is a master gardener has decided to increase this year crop of tomatoes to contain 16 different species. Most of our sunshine in the backyard is right up against our house due to the two massive oak trees back there, so we use lots of big pots, etc.
She has so many pots and wine...
It’s been 9 months since I smoked Salmon nuggets, so I thought it was time for more especially since I had no more to eat. So here ya go.
Brined in a Salt/Sugar mix for 4 hours. Rinsed and dried for 2 hours. smoked from 125 to 145 degrees over a 3.5 hour span.
And yes, this is Salmon which the...
Did Masterbuilt change the dimensions of their electric smokers as time went along? Been looking for a MES30 for a neighbor and the dimensions posted on Craigslist, etc vary big time.
Can a couple of you supply the outside dimensions of the depth (without door), width & height of the MES30...
Indaswamp’s recent thread on Meyer lemon pie got me going. Though we have two Meyer bushes that produce a fair amount of lemons, nothing compares to our next door neighbor’s monster Meyer tree.
After helping the cause by picking 60 of them, I zested and then juiced ‘em. Zest is mainly for my...
I have inherited a bunch of Bluefin Tuna from a couple fishing buddies who went out of San Diego, CA this past week. I am looking for ideas on how to smoke it. Dry vs wet brine? Cold vs warm smoke? As some already know, I do a lot of Salmon using a simple salt/br sugar dry brine and then a...
Going to be doing more cold smoked Albacore tomorrow and just realized I might taking a step I might not need to take. Typically after I rinse off the dry brine, onto the racks goes the fish and then into the fridge for 5+ hours. Typically I would then remove from the fridge for a 2 hour room...
This past weekend I smoked some Ling Cod nuggets using one of my A-Maze-N
Pellets trays.
Talkin’ about zero maintenance. Needed 5 hours using Alder pellets, and got it.
Sorry I forgot to take pics of the nuggets……..Next time 😎
Two days ago on the Pacific just north of San Francisco.
Soon, it will turn into…….Salmon Nuggies
or........Salmon Jerky
The main thing is to share the finish product with our fishing buddies.
Bear, hope you didn't mind my title.........cheers
I recently got a text from a fishing guide up in Alaska who really missed eating my Salmon Jerky, after we had been up there on a fishing trip about 5 years ago. I want to surprise him by shipping some more up to him. I will be making more maybe this next week and once I vacuum seal it in...
Our poor Salmon freezer is working overtime this season. Need to make room, so I thought smoking some tails to give away will help the cause. Here's a dozen tails and 3 filet who volunteered to help the cause.
Dry brined for 7 hours in a simple brown sugar/non iodized salt mix. Room dried for...
OK, so I found an extra 7# of King Salmon the wife and I caught earlier this year, which I needed to turn into Salmon Jerky to treat our fishing buddies.
Dry brined the sliced fish for 3 hours using the basic 4/1 ratio of dk brown sugar / non iodized salt. Rinsed and room dried for 2 hours...
Here’s a pic of one if my AMNPS trays after a 3 hour burn while smoking some of our Salmon.
Worked perfectly in my mailbox while burning some Alder.
Small 1/2” cage under the tray to keep it off the mailbox floor.
Wife and I are currently out on the pacific, just south of San Francisco, coming home with limits of Chinook (King) Salmon.
Here’s the wife with a nice one. I am always so proud of her.....
Here I am with a couple I brought in….
She caught 4 and I brought in 3. We can only keep 2 for...