Mmmm, smoky goodnessFollow

So, now that the snow is mostly gone and I just got a new load of wood, I'm going to be firing up my smoker again

(from october)


I'm going to do a pulled pork with a very nice rub I came up with, but if anyone has any suggestions for other things to smoke, rubs to try out, or general antics that can involve this massive metal contraption I'd love to hear them.

I guess I'll post my rub recipe

2 parts paprika, and brown sugar, 1 part everything else. (this one has, if I remember correctly, black pepper, sea salt, garlic powder, onion powder, cumin, coriander, thyme, chili powder (I think), and possibly other things as well.)

I'll also make a rub by taking cider vinegar and more of the spice rub, with extra brown sugar.

Edited, Mar 16th 2010 3:18pm by Xsarus

I really want to smoke a salmon on it, do you have any suggestions for seasonings, or should I just do it plain? I've done cedar planked salmon before, and my intuition is to maybe season with a bit of salt and pepper but not much else.

Lemon is a decent option. The only thing I might add is an ***-load of dill inside. Personally I love the lemon/dill combination. You can sub it with a light lemon/dill cream sauce at the end, but if you don't want calorie conscious batty ******* to nose up at the word "cream", flavor the meat.

Kiwis use it to refer to catching a fattie when the bar closes?

I can't stand the smell of smoked anything. It's like someone salvaged my food from a burning building.

Bon apetit!

damn, not fast enough.

Smoked cheese is always delicious, although I don't know if you could just throw it in a smoker like this.

ETA: Google is my friend.

http://www.ehow.com/how_5137650_smoke-cheese-home.html

Edited, Mar 16th 2010 2:48pm by Iamadam

If it's a good meaty salmon, fillet it, and salt the fillets for 24 to 36 hours.

For a Gravadlax kind of lavoUr, rub chopped dill and crushed juniper berries onto the flesh before salting. This will dry the meat a little and make it take on the smoke flavoUrs better. It will also mean the smoked salmon will last for a couple of weeks if refrigerated.

If you want it to taste full of awesome and win, find out where your nearest whisky/bourbon distillery is and get some wood from the old whisky barrels that they throw out. That wood, ground to chippings or shavings will take it to a new level.

For those without a smoker, do the above, then wrap the wood shavings in foil at the bottom of a fish-kettle, place the salmon on a mesha tray over it, lid on, then hot oven for 20 mins then leave to cool and smoke for a couple of hours.

(In case you're wondering, my parents live near a smoke-house that sells smoked salmon, trout, venison and pheasant to posh restaurants around the world, and I've spent a few days now and then helping out and learning cool things)

I didn't think Nobby's parents were still alive.

I dunno where Adam and Eve are these days.

You could also make a bacon explosion.

Smoked turkey is phenomenal. I like it even more then deep-fried turkey.

It certainly makes better sandwiches.

Edit: dammit, Nobby.




Edited, Mar 16th 2010 2:14pm by Samira