Any smokers here?

[DJ_Critterus]

I like Salmon cooked over a cedar plank. Everything else I cook in this grill is pretty much set and forget. Once it's up to temp, just leave it be and it heats up evenly.

[Big bob]

Originally Posted by Yadkin

I can't.

You could you chose the kunt button.

Originally Posted by Yadkin

Large guy could never have a woman like that. If a woman at all.

Damn still have free rent in that head.

Right ....woman don't go after the top percentile in height and strength in men. They go for pathetic little kunts.





Now since you are out of state try to show some respect and don't take up four parking spaces again.




Now Flex let's see it.

[Murray]

Originally Posted by Big bob

You could you chose the kunt button.



Damn still have free rent in that head.

Right ....woman don't go after the top percentile in height and strength in men. They go for pathetic little kunts.


Attachment 99833


Now since you are out of state try to show some respect and don't take up four parking spaces again.




Now Flex let's see it.

Nice to see 30 days in solitary hasn’t changed much

[Yadkin]

Originally Posted by Murray

Nice to see 30 days in solitary hasn’t changed much

Rent free. And all this empty space. I should set up a storage business.

[Big bob]

Originally Posted by Murray

Nice to see 30 days in solitary hasn’t changed much

What I'm not supposed to respond to his ignorance ?

[Yadkin]

Take your warden's advice. It's called the Department of Corrections for a reason.

[higgyburners]

Originally Posted by Yadkin

Your first project should be to heat it up an burn off any factory residue.

No response from OP....Equals STFU.....

Originally Posted by Yadkin

I used to smoke in college. Then I met this girl who I really, really liked. She wouldn't go out with me unless I quit, so I tossed my nearly full pack in the trash. 43 years later we're still together and healthy, so I consider that a win.

Nobody cares... and i mean ....nobody ....****ing ....cares.

[bsmith]

Originally Posted by DJ_Critterus

I like Salmon cooked over a cedar plank. Everything else I cook in this grill is pretty much set and forget. Once it's up to temp, just leave it be and it heats up evenly.

got a good recipe?
Wife likes smoked salmon, I don't like any seafood.

[DJ_Critterus]

Originally Posted by bsmith

got a good recipe?
Wife likes smoked salmon, I don't like any seafood.

Sure. Often my Cardio Doc gives me 30 fillets at a time of the stuff he catches in AK. Fresh is best and if it was frozen, always make sure to get the stuff that was flash frozen within a couple hours of being caught.

I get my grill up to 400deg because you cook the fillets for 10 minutes per inch of thickness.

Soak a cedar plank in water for 30 minutes or so. It doesn't take much longer than that.

I like to slice my fillets and put them skin side down on the plank(s) before I season them. Check the pic above for an idea how I cut them to fit the plank(s).

First I cover them with a light layer of extra virgin olive oil. It's not extra virgin in the no-nookie sense like Big Boob or Murrat, but the first pressing of the olives.

Next, a light layer of sea salt, old bay (I love the way old bay cooks on the smoker), and a little bit of dried basil, which can be swapped out for dill.

Look again at the pics to see how I placed lemon slices on top of all that. Two per cut is fine. Thicker slices for more flavor and to squeeze on the fish while you are eating it.

Just before I put it on the grill, I'll get some wood chips (cedar and alder are best), soak them in water, and place them around the outside edge of the coals and get the smoke bellowing out of the grill. When that happens, place the cedar plank with the salmon on the grill over the center of the coals, close the lid, and set a timer. Depending on thickness, I usually give mine 13 minutes because some heat is lost when opening the grill to put the fish on it.

the fish is done when it flakes off with a fork, but is still pink, moist, and a little gooey (if that makes sense). If the meat turns white, you over cooked it.

You can also scrape the leftover skin off the cedar planks, wet them down, and use them again later if you like.

BONUS: Sometimes, I'll put wood chips on the coals earlier and place corn on the outer edges of the grill away from direct heat. Soak each ear in water for a few minutes, then leave about half of the husk on them, and season as you like (again, Old Bay does wonders). Place them husk side down on the grill and smoke them until most of the kernels are a golden yellowish-brown.

[Yadkin]

Originally Posted by higgyburners

No response from OP....Equals STFU.....



Nobody cares... and i mean ....nobody ....****ing ....cares.

Rent free, Himey.

[GTOguy]

Am I the only one who missed Big Bob's eloquence and flourish and am darned glad to see his return? Welcome back, Large Robert.

[DJ_Critterus]

Originally Posted by GTOguy

Am I the only one who missed Big Bob's eloquence and flourish and am darned glad to see his return? Welcome back, Large Robert.

You = 'Tarded

[Yadkin]

Originally Posted by GTOguy

Am I the only one who missed Big Bob's eloquence and flourish and am darned glad to see his return? Welcome back, Large Robert.

Why? What content has he provided?

[Tikiman]

Originally Posted by Yadkin

Why? What content has he provided?

It isn't often that a person gets a chance to hear from an illiterate slob who knows it all but bailed out of high school in the 8th grade and has some really old anvils. Not that getting kicked out of school was entirely his fault. They kicked him out of the 8th grade because, at that point, he was older than many of the teachers.

Ask him for some tips on driver's safety and wait to be regaled with useful tips like - If you are seeing double because you drank too much, just cover one eye with your hand.

[GTOguy]

Originally Posted by Yadkin

Why? What content has he provided?

Every airplane needs a crying baby. Every lawn needs a turd. It's the natural balance of things.

[Tikiman]

Originally Posted by GTOguy

Every airplane needs a crying baby. Every lawn needs a turd. It's the natural balance of things.

Ying and yang.

[Mick]

Originally Posted by Tikiman

It isn't often that a person gets a chance to hear from an illiterate slob who knows it all but bailed out of high school in the 8th grade and has some really old anvils. Not that getting kicked out of school was entirely his fault. They kicked him out of the 8th grade because, at that point, he was older than many of the teachers.

Ask him for some tips on driver's safety and wait to be regaled with useful tips like - If you are seeing double because you drank too much, just cover one eye with your hand.

The last time I did that, every car had 3 headlights. It was pretty freaky.

[kingpin]

Originally Posted by DJ_Critterus

Sure. Often my Cardio Doc gives me 30 fillets at a time of the stuff he catches in AK. Fresh is best and if it was frozen, always make sure to get the stuff that was flash frozen within a couple hours of being caught.

I get my grill up to 400deg because you cook the fillets for 10 minutes per inch of thickness.

Soak a cedar plank in water for 30 minutes or so. It doesn't take much longer than that.

I like to slice my fillets and put them skin side down on the plank(s) before I season them. Check the pic above for an idea how I cut them to fit the plank(s).

First I cover them with a light layer of extra virgin olive oil. It's not extra virgin in the no-nookie sense like Big Boob or Murrat, but the first pressing of the olives.

Next, a light layer of sea salt, old bay (I love the way old bay cooks on the smoker), and a little bit of dried basil, which can be swapped out for dill.

Look again at the pics to see how I placed lemon slices on top of all that. Two per cut is fine. Thicker slices for more flavor and to squeeze on the fish while you are eating it.

Just before I put it on the grill, I'll get some wood chips (cedar and alder are best), soak them in water, and place them around the outside edge of the coals and get the smoke bellowing out of the grill. When that happens, place the cedar plank with the salmon on the grill over the center of the coals, close the lid, and set a timer. Depending on thickness, I usually give mine 13 minutes because some heat is lost when opening the grill to put the fish on it.

the fish is done when it flakes off with a fork, but is still pink, moist, and a little gooey (if that makes sense). If the meat turns white, you over cooked it.

You can also scrape the leftover skin off the cedar planks, wet them down, and use them again later if you like.

BONUS: Sometimes, I'll put wood chips on the coals earlier and place corn on the outer edges of the grill away from direct heat. Soak each ear in water for a few minutes, then leave about half of the husk on them, and season as you like (again, Old Bay does wonders). Place them husk side down on the grill and smoke them until most of the kernels are a golden yellowish-brown.

And if you have a dog they like crispy salmon skin if you put it over the flame for a few seconds.
I do my salmon the opposite way. I put it top down on a well oiled grill for a couple minutes and then skin side down to finish.
The skin sticks to the grill (for the doggo) and you slide your spatula between the meat and the skin to remove and plate. Real easy.

[Big bob]

I see my ass slurping little trolls are invading another thread such a sad thing.



Sorry Flex I can't help their ignorance.

[MadInNc]

Originally Posted by kingpin

And if you have a dog they like crispy salmon skin if you put it over the flame for a few seconds.
I do my salmon the opposite way. I put it top down on a well oiled grill for a couple minutes and then skin side down to finish.
The skin sticks to the grill (for the doggo) and you slide your spatula between the meat and the skin to remove and plate. Real easy.

ya do know if we meet up, it will be the pudge fest of all times