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  1. captain randy

    Applewood smoked chicken thighs!

    After reading about all of the delicious recipes; I decided to try smoking some thighs!  "Sackings23"  posted this recipe: Made a nice rub with Paprika, Garlic, Onion powder Black pepper, Weber kick-n-chicken. Set in the fridge overnight. 225 degrees for 3 hours. Apple chips Simply the best...
  2. captain randy

    Shark, Cusk and twice baked potatoes

    Ok so here is my second smoke! Looking good so far. 12 hour dry brine , 1 hour Cherry wood. Which wine shall I pair this with?
  3. captain randy

    Help! first smoke ever and it's too salty..

    I posted in the fish forum yesterday but did not get a response.. I want to fire up the smoker and try this again, but I'm uncertain how I should adjust the recipe.  I brined in the recipe below for 24 hours. Then let it air dry in the fridge for another 12 hours. I fired up the propane...
  4. captain randy

    Thresher Shark, Cod, Pollock

    This was my first smoke ever. I brined in the following recipe for 24 hours. Then let it air dry in the fridge for another 12 hours. I fired up the propane smoker this afternoon and loaded it with non soaked apple wood. I filled the water bowl with the brine. It smoked for an hour and 40...
  5. captain randy

    Smoking some Cod, Pollock, and thresher shark tomorrow!

    Just got my first smoker. Seasoned it today and looking forward to smoking some fish tomorrow.
  6. captain randy

    Newbie!

    Hello all, My name is Randy. I am from the New Hampshire seacoast. Captain, because I fish offshore for most of the summer. I have always loved the taste of smoked food. I bought an inexpensive Smoky Hollow vertical LP gas smoker and have not even seasoned it yet. Thanks for letting me be part...
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