Just saying Hi

Discussion in 'Roll Call' started by dyslexic nam, Aug 5, 2014.

  1. So, after much lurking, searching and reading, I figured I would sign up.  I have learned a lot from these forums already without being visible, so I thought I would become a bit more active.

    I have only done about 4 or 5 batches of fish in the smoker so far, but plan to do a lot more.   I have done salmon (some good Atlantic, and some cheap stuff), fresh brook trout, steelhead, and lots of mackerel.   Definite learning curve, but I am getting there - and even the mistakes are pretty friggin delicious :)   I have 4 large bags of mackerel fillets in the freezer right now, so another session is in my immediate future.

    I use a very simple charcoal smoker - basically a metal box with some racks and a fire in the bottom.  I don't have cold-smoking capacity yet, but will get there eventually.  I tried making my own version of an AMNPS but it didn't work out to well - though it does do well as a chip holder to keep the smoke manageable.  The shipping cost to Canada for a real AMNPS is too expensive at the moment, but I may get one at some point.  They definitely look like a great solution.

    That's about it.  Looking forward to posting a few pics of my smoking adventures.

  2. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.
  3. knifebld

    knifebld Smoking Fanatic

    Welcome from Canada. This is the perfect place to share and learn new things. Personally, I have not smoked any fish yet...but really interested in giving it a go...so I would be looking forward to reading your process and seeing some smoked fish pictures!

  4. Thanks.  I Just posted a quick thread in the Fish section.  I am still learning my way (easy to over-salt a thin fillet), but the results so far have been pretty good - and improving each time.
  5. Hello and welcome from East Texas

    Gary S

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