Krackers budget smoker ideas

[kisfish]

Ok, The salmon just came out of the smoker. Really good, infact the best I have ever made. Came out of the brine, rinsed very well. Let it dry on the rack for 24 hours. It got nice and tacky. Smoked at 150 for six hours and kicked up the heat a little the last hour. Internal temp went to 160 and pulled it out. The only problem was I should have done a few more fillets. It isn't going to last long. Again the first time for salmon and will be making it a bunch more.

[Kc_Kracker]

next time shoot for no more then 130 max, after 130 your cooking. i personally try to stay around 100-115, for about 8 hrs, i bet its gooood 

[wildweeds]

next time shoot for no more then 130 max, after 130 your cooking. i personally try to stay around 100-115, for about 8 hrs, i bet its gooood 

  kracker gots it dialed,anything over 130 usually turns out split with fat oozing out.I also shoot for 115 as well.I've seen the comments on it taking so long to skin over,I speed the process up by A) laying the fish out on old white towels,skin down of course B) pat/dab excess moisture from flesh with paper towel and then turn an ocilating fan on it for about 2 hours,it really doesn't take that long for it to skin over either when done that way.Just a tip to help speed er up some.

[Kc_Kracker]

  i just spent an hour on the phone with Koiti telling him just the paper towel dry, i hoard cardboard and news paper for that purpose the fat coming out means nothing, but yes keeping it in is a lil better.

good stuff 

[Hillbilly270]

great ideas kracker and thanks for sharing.  i'll try and get pics but i got a free natural gas cook oven that i had a guy convert to propane.  I ripped it apart for the burner so next is finding a free freezer.  awesome!!

[wildweeds]

Actually Kracker the  splits and oozing fat is a  visual turnoff when you got 200 pounds designated for a catered wedding reception,it gotta look good.I learned the art of fish smoking from my old man and he learned from the indians in alaska.But for home use your right the splits and fat isn't that big of a deal.

i just spent an hour on the phone with Koiti telling him just the paper towel dry, i hoard cardboard and news paper for that purpose the fat coming out means nothing, but yes keeping it in is a lil better.

good stuff 

[kisfish]

just finished filleting S.H. that is going into the brine. I can't wait.

[Kc_Kracker]

sh?

[270Flat]

Steelhead

[kisfish]

yep. Some one had an extra and I got lucky

[wt]

 Kc_Kracker, Thanks for all the info, it is a joy to read about the smoking and brining etc. (and I hardly do any of it), although  :tup:I did buy a big chief a couple years ago( I sense some snickering out there) and have smoked several dozen lake trout. I must be easy because I thought they were delicious! The improvised smokers are fun to see also, I do do a bit of fabricating and tinkering so any time I see creative and frugal devices its food for thought. Thanks again for the  input and expertise, your enjoyment of the art of smoking and brining comes through loud and clear.

[Hawgdawg]

don't give up on the big Indian. Most of us started with one and I still have a couple kicking around that I take camping ect. Some of my best stuff has come off of them..well. maybe not, but when it's your first smoker, everything taste great. Enjoy!

[Kc_Kracker]

don't give up on the big Indian. Most of us started with one and I still have a couple kicking around that I take camping ect. Some of my best stuff has come off of them..well. maybe not, but when it's your first smoker, everything taste great. Enjoy!

  yep i started with a little chief, lasted me 15 years lol

[TommyH]

tagged...I love it

[PLUVIUSWAPITI]

Kc, when smoking sausage should i use stainless steel rods to hang the meat from or will regular steel rods work. Thanks