http://thebestofallrecipes.forummotion.com/smoking-smokers-f64/-t1.htm This Is Were You Can Tell Us Your Food Smoking Recipes, And About Your Smokers. Mon, 13 Oct 2008 17:58:59 GMT 10 http://i85.servimg.com/u/f85/12/85/88/48/recipe10.jpg http://thebestofallrecipes.forummotion.com/smoking-smokers-f64/-t1.htm http://thebestofallrecipes.forummotion.com/smoking-smokers-f64/new-smoker-t993.htm saltfisher1 By Bernie This is a picture of my new smoker that should arrive later this week. Some instruments I ordered. The above should get me started on the "learning curve" anyway. Bernie Smoking/Smokers Mon, 13 Oct 2008 17:58:59 GMT http://thebestofallrecipes.forummotion.com/smoking-smokers-f64/new-smoker-t993.htm#1005 http://thebestofallrecipes.forummotion.com/smoking-smokers-f64/new-smoker-t993.htm http://thebestofallrecipes.forummotion.com/smoking-smokers-f64/river-salmon-t992.htm saltfisher1


I cold smoked these with alder and then finished with a hot smoke over cherry for the color.

]]> Smoking/Smokers Mon, 13 Oct 2008 17:57:27 GMT http://thebestofallrecipes.forummotion.com/smoking-smokers-f64/river-salmon-t992.htm#1004 http://thebestofallrecipes.forummotion.com/smoking-smokers-f64/river-salmon-t992.htm http://thebestofallrecipes.forummotion.com/smoking-smokers-f64/smoked-pork-loin-sandwiches-t991.htm saltfisher1 By North Star Ingredients. 8 cups boiling water 2/3 cup kosher salt 1/2 cup packed dark brown sugar 1 (2 pound) boneless pork roast Chunks or logs of fragrant hardwood Stir together the water, salt and brown sugar. Cool to room temperature. Pour the brine over the pork. Use one or two heavy plates to weight the pork down and keep it beneath the surface of the brine. Cover and refrigerate for 12 hours. Pour off and discard the brine. Rinse the pork ... Smoking/Smokers Mon, 13 Oct 2008 17:56:23 GMT http://thebestofallrecipes.forummotion.com/smoking-smokers-f64/smoked-pork-loin-sandwiches-t991.htm#1003 http://thebestofallrecipes.forummotion.com/smoking-smokers-f64/smoked-pork-loin-sandwiches-t991.htm http://thebestofallrecipes.forummotion.com/smoking-smokers-f64/kansas-city-smoked-pork-ribs-t990.htm saltfisher1 By North Star Makes 4 racks of ribs. Ingredients. 4 racks baby back ribs 3/4 cup firmly packed dark brown sugar 1/4 cup mild New Mexico red chile powder 1/4 cup mild paprika 2 1/2 tablespoons kosher salt 2 1/2 tablespoons freshly-ground black pepper 1 tablespoon granulated onion 1/2 tablespoon granulated garlic 1/2 teaspoon cayenne pepper Kansas City Barbecue Sauce (below) Remove membrane from back of ribs. Combine sugar, Chile powder, paprika, ... Smoking/Smokers Mon, 13 Oct 2008 17:55:39 GMT http://thebestofallrecipes.forummotion.com/smoking-smokers-f64/kansas-city-smoked-pork-ribs-t990.htm#1002 http://thebestofallrecipes.forummotion.com/smoking-smokers-f64/kansas-city-smoked-pork-ribs-t990.htm http://thebestofallrecipes.forummotion.com/smoking-smokers-f64/jerk-turkey-breast-t989.htm saltfisher1 By North Star Juicy and spicy smoked turkey to die for, a truly southern delight. Whole turkey breast White wine Caribbean jerk Cayenne Garlic Basil Injector Smoker Cured red oak and green ouisache wood This recipe is for a whole turkey breast (from a 20+ pound turkey hen), with the skin left on. A barbecue pit with a smoker section is best for this recipe. A large cooking syringe made specifically for injecting spices works best. I'm sure that this ... Smoking/Smokers Mon, 13 Oct 2008 17:54:44 GMT http://thebestofallrecipes.forummotion.com/smoking-smokers-f64/jerk-turkey-breast-t989.htm#1001 http://thebestofallrecipes.forummotion.com/smoking-smokers-f64/jerk-turkey-breast-t989.htm http://thebestofallrecipes.forummotion.com/smoking-smokers-f64/smoked-wild-duck-t988.htm saltfisher1 By North Star Wild ducks (allow 1 duck per person for hearty eaters) Salt Pepper Butter Red wine Apples Onions Soak ducks in milk for 4 to 5 hours. Take ducks out of milk. Salt and pepper inside and out. Cut up apples and onions; stuff ducks with unpeeled apples and onions. Use a pit that cooks with smoke only. Put ducks on pit and cook slowly with smoke from fire until ducks are tender. Add hickory chips to fire for flavor. Make a marinating sauce of melted ... Smoking/Smokers Mon, 13 Oct 2008 17:54:05 GMT http://thebestofallrecipes.forummotion.com/smoking-smokers-f64/smoked-wild-duck-t988.htm#1000 http://thebestofallrecipes.forummotion.com/smoking-smokers-f64/smoked-wild-duck-t988.htm http://thebestofallrecipes.forummotion.com/smoking-smokers-f64/smoked-venison-t987.htm saltfisher1 By North Star Ingredients. Venison (any cut) Dry wine 1/2 cup vegetable oil 1/4 cup lemon juice 1 teaspoon black pepper Sour cream Hot pepper jelly Marinate venison in wine for at least 24 hours. Prepare a light fire in covered grill. Place meat on spit and cook, basting with sauce made with oil, lemon juice and black pepper. When the meat gets warm, add wet hickory chips to the fire (and more briquettes as necessary to keep an even heat). Smoke ... Smoking/Smokers Mon, 13 Oct 2008 17:53:28 GMT http://thebestofallrecipes.forummotion.com/smoking-smokers-f64/smoked-venison-t987.htm#999 http://thebestofallrecipes.forummotion.com/smoking-smokers-f64/smoked-venison-t987.htm http://thebestofallrecipes.forummotion.com/smoking-smokers-f64/smoked-fish-t986.htm saltfisher1 By North Star Ingredients. 3/4 cup kosher salt (not iodized or ice-cream salt) 1 quart water 2 1/2 tablespoons granulated sugar 2 tablespoons lemon juice 1 1/2 teaspoons onion powder 1 teaspoon garlic powder 1/2 teaspoon seafood seasoning Hickory chips Vegetable cooking spray GOPPS Seasoning Mix Dissolve salt in water; stir in sugar and next 4 ingredients. Cut fish into serving-size pieces, if desired. Submerge fish in salt solution; cover ... Smoking/Smokers Mon, 13 Oct 2008 17:52:52 GMT http://thebestofallrecipes.forummotion.com/smoking-smokers-f64/smoked-fish-t986.htm#998 http://thebestofallrecipes.forummotion.com/smoking-smokers-f64/smoked-fish-t986.htm http://thebestofallrecipes.forummotion.com/smoking-smokers-f64/smoked-fish-t985.htm saltfisher1 By North Star Brine fish with either the Basic Brine solution or the Rum Brine solution: Basic Brine: 1/2 cup non-iodized salt 1/2 cup granulated sugar 1 quart water Mix and stir until completely dissolved. Place fish in the solution, being careful to ensure that the fish is completely covered with the brine; place in refrigerator. Thick chunks 1 inch or more should be in brine 8 to 12 hours. Thin chunks less than 1-inch should be in brine 6 to 8 hours. Rum ... Smoking/Smokers Mon, 13 Oct 2008 17:52:02 GMT http://thebestofallrecipes.forummotion.com/smoking-smokers-f64/smoked-fish-t985.htm#997 http://thebestofallrecipes.forummotion.com/smoking-smokers-f64/smoked-fish-t985.htm http://thebestofallrecipes.forummotion.com/smoking-smokers-f64/smoked-ribs-with-honey-mustard-sauce-t984.htm saltfisher1 By North Star Ingredients. Hickory chips 5 pounds pork spareribs 1/2 cup honey 1/4 cup firmly packed brown sugar 1/4 cup prepared mustard 1/2 teaspoon maple flavoring Soak hickory chips in water at least 15 minutes. Prepare charcoal fire in smoker; let burn 15 to 20 minutes or until coals are white. Place hickory chips on coals. Place water in pan in smoker; fill with water. Place ribs on food rack. Cover with smoker lid; cook ribs 3 hours. Combine ... Smoking/Smokers Mon, 13 Oct 2008 17:51:15 GMT http://thebestofallrecipes.forummotion.com/smoking-smokers-f64/smoked-ribs-with-honey-mustard-sauce-t984.htm#996 http://thebestofallrecipes.forummotion.com/smoking-smokers-f64/smoked-ribs-with-honey-mustard-sauce-t984.htm http://thebestofallrecipes.forummotion.com/smoking-smokers-f64/smoked-deer-ham-t983.htm saltfisher1 By North Star Source: The Oregon Trail Cookbook Ingredients. 1 (5 to 8-pound) deer ham, trimmed neatly 1/2 cup Worcestershire sauce 1 cup Italian dressing 1 tablespoon cayenne red pepper 1 tablespoon salt 1 tablespoon pepper 1 cup chopped onions 1/2 cup soft butter Put ham in large container; cover with mixture of all remaining ingredients. (Can slice holes in meat so it can soak inside better, or pierce completely with fork.) Cover good; soak ... Smoking/Smokers Mon, 13 Oct 2008 17:50:37 GMT http://thebestofallrecipes.forummotion.com/smoking-smokers-f64/smoked-deer-ham-t983.htm#995 http://thebestofallrecipes.forummotion.com/smoking-smokers-f64/smoked-deer-ham-t983.htm http://thebestofallrecipes.forummotion.com/smoking-smokers-f64/smoked-chickens-t982.htm saltfisher1 By North Star Ingredients. 1/2 bag hickory chips 10 pounds charcoal 6 whole chickens Soak hickory chips in water overnight. Place charcoal in bottom of smoker. Start fire and let burn 30 minutes. Coals will be glowing, but not flaming. Remove hickory chips; save water. Place soaked chips directly on hot coals. Fill water pan with hickory water. Add more water until pan is filled. Place 3 chickens on each rack. Outside temperature will determine the length of time ... Smoking/Smokers Mon, 13 Oct 2008 17:50:05 GMT http://thebestofallrecipes.forummotion.com/smoking-smokers-f64/smoked-chickens-t982.htm#994 http://thebestofallrecipes.forummotion.com/smoking-smokers-f64/smoked-chickens-t982.htm http://thebestofallrecipes.forummotion.com/smoking-smokers-f64/honey-smoked-turkey-t981.htm saltfisher1 By North Star Ingredients. 1 (10 pound) whole turkey 2 tablespoons chopped fresh sage 2 tablespoons ground black pepper 2 tablespoons celery salt 2 tablespoons chopped fresh basil 1 (12 ounce) jar honey 2 tablespoons vegetable oil Remove neck and giblets from turkey. Rinse the bird and pat dry. Place in a medium grilling pan. In a medium bowl, mix together sage, ground black pepper, celery salt, basil and vegetable oil. Drizzle mixture over the turkey. ... Smoking/Smokers Mon, 13 Oct 2008 17:49:30 GMT http://thebestofallrecipes.forummotion.com/smoking-smokers-f64/honey-smoked-turkey-t981.htm#993 http://thebestofallrecipes.forummotion.com/smoking-smokers-f64/honey-smoked-turkey-t981.htm http://thebestofallrecipes.forummotion.com/smoking-smokers-f64/home-smoked-chipotle-chiles-t980.htm saltfisher1 By North Star Ingredients. Chunks or logs of fragrant hardwood, preferably a combination of oak and mesquite 1 1/4 pounds red-ripe jalapeno chiles with stems 1/2 cup dried red New Mexico chile puree or commercial chile paste, such as Santa Cruz 1/3 cup water 2 tablespoons tomato paste 2 tablespoons cider vinegar 1 teaspoon packed dark brown sugar 1 clove fresh garlic, peeled and crushed 1/4 teaspoon salt Prepare a smoker according to the manufacturer's ... Smoking/Smokers Mon, 13 Oct 2008 17:48:46 GMT http://thebestofallrecipes.forummotion.com/smoking-smokers-f64/home-smoked-chipotle-chiles-t980.htm#992 http://thebestofallrecipes.forummotion.com/smoking-smokers-f64/home-smoked-chipotle-chiles-t980.htm http://thebestofallrecipes.forummotion.com/smoking-smokers-f64/low-and-slow-pulled-pork-t979.htm saltfisher1 By Jerseycat9 Start with the right cut of meat. Most BBQ restaurants whole pork shoulders,but they are rarely available in grocery stores. If you a whole shoulder, use it. Otherwise,I recommend a Boston butt,which is half of the shoulder,the other half being the picnic shoulder. If needed,trim the fat back to about an 1/8th thick. Sprinkle the meat generously with your choice of rub,massaging it into the meat. Wrap tightly in plastic wrap and chill overnight in the fridge. Smoking ... Smoking/Smokers Mon, 13 Oct 2008 17:48:01 GMT http://thebestofallrecipes.forummotion.com/smoking-smokers-f64/low-and-slow-pulled-pork-t979.htm#991 http://thebestofallrecipes.forummotion.com/smoking-smokers-f64/low-and-slow-pulled-pork-t979.htm