This site is ROCKIN

Discussion in 'Roll Call' started by smokin harley, Aug 6, 2007.

  1. Hello to all and thanx for letting me join in. I've been smokin my own home made Portuguese chorico sausage (not to be confused with mexican chorico-it's totally different) and my favorite baby backs for many years now. I just recently thought of smokin other meats and fish. So I got on line to do some research on brines and such and I found this site (GOLD). I started smokin on a weber water smoker. Then I rigged up a small cast iron wood stove piped into a 50 gallon drum that I cut in half the long way and put hinges on it. After a lul in my smoking career I just recently converted my old Charbroil grill into an electric smoker. I smoked some sausage and trout and I was very pleased with the results. Now that I'm armed with some tips from you all, I'm gonna try salmon. Thanx again. By the way someone suggested I use Morton Tender Quick. Has anyone used this and what were the results?
  2. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF !!! This is the #1 site on the internet that will answer any questions you may have, there are some top notch smokers on this site. Please share your recipes and pic's of your smokes with us also.
  3. peculiarmike

    peculiarmike Master of the Pit OTBS Member

    Welcome! You will like it here.
    Get that Harley in a shop, see why it's smokin', that ain't right! [​IMG]
    '05 Ultra Classic here, lava red sungold.
  4. az_redneck

    az_redneck Smoking Fanatic OTBS Member

    TenderQuick is a sugar cure. If you're making lox or gravlax in a cold smoke, that would be ok. If you're just making smoked salmon, then I would just let the smoke (and maybe a little herbs and spices) do its job in flavoring. Some cure in a brine of salt, sugar, and herbs without any Prague #1 (Sodium Nitrite..Which is in TenderQuick)
  5. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    all i can say is wow & welcome... we may need a thread for "milwaukee v******rs" welcome to smf.
  6. doc

    doc Meat Mopper

    Welcome SH!

    We'll look forward to hearing about and most definately seeing pics of your smokes!

    Glad you joined us![​IMG][​IMG]
  7. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Welcome to the SMF, you'll find plenty of info. on you smokin' needs. There is a lot to read, and maybe a lot to learn, It's all fun.
  8. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF! Glad you joined!

    Take care, have fun, and do good!


  9. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    Welcome to the SMF
  10. triple b

    triple b Smoking Fanatic OTBS Member

    Welcome to SMF from Canada!
    Glad you joined us.
    Would you be willing to share your recipe for sausage?
    I love all different kinds.
  11. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Welcome aboard Smokin Harley! Sounds like you are off to a great start, looking forward to your posts! [​IMG]
  12. Thanx for the advice. That's kinda the way I was leaning. I've seen alot of different recipes and not one included Tender Quick. Thanx again.
  13. ultramag

    ultramag SMF Events Planning Committee

    Welcome to SMF Smokin Harley!!!
  14. msmith

    msmith Master of the Pit OTBS Member

    Welcome aboard.
  15. coleysmokinbbq

    coleysmokinbbq Smoking Fanatic OTBS Member

    Hi Smokin Harley!...Welcome to the SMF!...[​IMG]...We're glad to have you aboard!!...

    Sorry it took so long to welcome you, but I've been offline due to ISP/computer problems since July 2...[​IMG]

    Until later...

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