Post by: lucky33 on May 23, 2013, 02:40:53 PM
Post by: pianoman9701 on May 23, 2013, 02:47:48 PM
Post by: christopheri on May 23, 2013, 02:50:26 PM
Apparently, someone didn't tell the "city girl" what the smoker is all about and the rules about who gets to put in and take things out of it. Your bad! Time to go apologize and explain things without spitting and shaking.
:yeah:
Post by: lucky33 on May 23, 2013, 02:52:24 PM
Oh I told her....I explained the whole process and why it takes the time it does. Guess she forgot. I wouldnt have been as irritated if I didnt say anything and it happened, but I went into detail about the process and made sure I told her to just let it be.Apparently, someone didn't tell the "city girl" what the smoker is all about and the rules about who gets to put in and take things out of it. Your bad! Time to go apologize and explain things without spitting and shaking.
:yeah:
Post by: gaddy on May 23, 2013, 02:53:08 PM
stay calm & use this as a learning situation. there will be many more coming your way.
Post by: Smossy on May 23, 2013, 02:55:00 PM
You have a controllable temp smoker? Im running a Big Chief. Its only smokes at one temp lol.
Would a loved to try them things. I got 48 fillets in the smoker as we speak :chuckle: hoping to have them done before 630 so I have something to munch on during hunters ed class.
Post by: lucky33 on May 23, 2013, 02:56:53 PM
Two days? Dannngggg. Those were gonna be some smokey fish. Even my Salmon only get about 12 hours. My trout get 4-6 tops. Granted those are smaller lake trout.Its just a small smoker and it has been very cold, smoking process was done but not fully dried how I wanted it. The temps are near freezing the last couple days at nite and Im haveing a hard time keeping the heat in.
You have a controllable temp smoker? Im running a Big Chief. Its only smokes at one temp lol.
Would a loved to try them things. I got 48 fillets in the smoker as we speak :chuckle: hoping to have them done before 630 so I have something to munch on during hunters ed class.
Post by: Kc_Kracker on May 23, 2013, 02:58:09 PM
such things need to be discussed prior to the wedding. there are certain ground rules that need to be laid down prior to the i'dos.
agreed !!! :chuckle:
Post by: Smossy on May 23, 2013, 02:59:34 PM
You have an insulator at all? I haven't had to deal with anything really below 40 degrees lately. I still always put my insulator on.Two days? Dannngggg. Those were gonna be some smokey fish. Even my Salmon only get about 12 hours. My trout get 4-6 tops. Granted those are smaller lake trout.Its just a small smoker and it has been very cold, smoking process was done but not fully dried how I wanted it. The temps are near freezing the last couple days at nite and Im haveing a hard time keeping the heat in.
You have a controllable temp smoker? Im running a Big Chief. Its only smokes at one temp lol.
Would a loved to try them things. I got 48 fillets in the smoker as we speak :chuckle: hoping to have them done before 630 so I have something to munch on during hunters ed class.
If not, Get to working on that thing! Even a box helps tons. Get a large box, Cut a few slits in the top, and just drop it over the top of the smoker. Thats what I did for my first year with colder temps. Worked great. Untill you leave the box in the rain on accident.
Post by: lucky33 on May 23, 2013, 03:03:36 PM
I havent dug up all my smoker stuff. Someplace i have an insulator. I had two fatties and needed to do something with them. I like a very smoky flavor, just needed one more pan of chips, if I stayed home I would still have smoked fish. **Censored** happens :dunno:You have an insulator at all? I haven't had to deal with anything really below 40 degrees lately. I still always put my insulator on.Two days? Dannngggg. Those were gonna be some smokey fish. Even my Salmon only get about 12 hours. My trout get 4-6 tops. Granted those are smaller lake trout.Its just a small smoker and it has been very cold, smoking process was done but not fully dried how I wanted it. The temps are near freezing the last couple days at nite and Im haveing a hard time keeping the heat in.
You have a controllable temp smoker? Im running a Big Chief. Its only smokes at one temp lol.
Would a loved to try them things. I got 48 fillets in the smoker as we speak :chuckle: hoping to have them done before 630 so I have something to munch on during hunters ed class.
If not, Get to working on that thing! Even a box helps tons. Get a large box, Cut a few slits in the top, and just drop it over the top of the smoker. Thats what I did for my first year with colder temps. Worked great. Untill you leave the box in the rain on accident.
Post by: Smossy on May 23, 2013, 03:10:38 PM
Thats how it goes. Few days ago my lady came home and said to me "Uhh Is there supposed to be that much smoke coming out if that thing?" I laughed and said yeah babe, thats why its called a smoker. She knows not to touch.I havent dug up all my smoker stuff. Someplace i have an insulator. I had two fatties and needed to do something with them. I like a very smoky flavor, just needed one more pan of chips, if I stayed home I would still have smoked fish. **Censored** happens :dunno:You have an insulator at all? I haven't had to deal with anything really below 40 degrees lately. I still always put my insulator on.Two days? Dannngggg. Those were gonna be some smokey fish. Even my Salmon only get about 12 hours. My trout get 4-6 tops. Granted those are smaller lake trout.Its just a small smoker and it has been very cold, smoking process was done but not fully dried how I wanted it. The temps are near freezing the last couple days at nite and Im haveing a hard time keeping the heat in.
You have a controllable temp smoker? Im running a Big Chief. Its only smokes at one temp lol.
Would a loved to try them things. I got 48 fillets in the smoker as we speak :chuckle: hoping to have them done before 630 so I have something to munch on during hunters ed class.
If not, Get to working on that thing! Even a box helps tons. Get a large box, Cut a few slits in the top, and just drop it over the top of the smoker. Thats what I did for my first year with colder temps. Worked great. Untill you leave the box in the rain on accident.
Im in charge of all the cooking and yum yums.
Post by: gaddy on May 23, 2013, 03:11:32 PM
so many possabilities...
Post by: Smossy on May 23, 2013, 03:15:29 PM
remember that city girls need a little more attention. next time take her by the hand & walk her through the process & remember patience. training is the key."Ok hunny walk with me, see these, these are wood chips. Yes.. From a tree, they are used to give a nice flavor to whatever I decide to cook inside of it, It takes time, Lots of time, It smokes at lower temperatures to achieve a different flavor, now this whole thing, Is called a smoker.... HANDS OFF It will look like its on fire at times but worry not! It is indeed supposed to look like that...Follow by these simple rules and we will be golden. I love you."
so many possabilities...
That makes me laugh for some reason. Maybe Im just in a good mood.
Post by: gaddy on May 23, 2013, 03:37:42 PM
hypothetical but say you have to work but are also doing a smoke job, would she be able to throw in another cup of chips(if they were on hand) check temps for you?
Post by: wildmanoutdoors on May 23, 2013, 03:44:55 PM
2. Marriage is the leading cause of divorce... ;)
Post by: lucky33 on May 24, 2013, 07:56:34 AM
1. 2 days, I use the cardboard box the smoker came in to speed it up in the winter. You must really like it dry. :yike:These were some rather large chunks, I get it drier than usual and chop finely to make into dips. For the record, she is a great woman, when she stays out of the smoker. :chuckle:
2. Marriage is the leading cause of divorce... ;)
Post by: Blacklab on May 24, 2013, 11:38:14 AM
Post by: lucky33 on May 24, 2013, 12:09:09 PM
Looks like ya gotta go catch some moreI heading to loon lake in a couple hours for macks. Ill be at it all weekend. With any luck Ill have lots of smoking to do when I get home. :tup:
Post by: Alchase on May 24, 2013, 01:10:02 PM
You take a chicken breast, pound it somewhat flat. layer a slice of colby jack cheese, then Canadian bacon, then a slice of mozzarella cheese, another slice of Canadian bacon on the breast. Roll it all up, wrap with two thick pieces of maple bacon, hold together with a couple wood toothpicks. Smoke with apple and cherry wood to taste, about 4hrs on smoke two more hours no smoke to reach 150 deg internal temp.
My wife and family loved it!
About a month later, my Mother and Father in-law dropped by late in the afternoon. My wife invites them to dinner and says:
"Pete can cook his Bacon Wrapped Chicken, its to die for"
I just looked at her, could not believe she thought I could just whip that up in an hour and call it good. Then my Mother in-law opens her moth and says:
"well no offense to Pete, I do not care for that smokey stuff"
I just smiled and said:
"No problem"
I rolled up a few, through it in the oven for about 45 minutes, and served it up. As they ate, my Mother in-law says: "This is really good". My wife says: "it is really good, but tastes different", then asked "why are you not eating?"
I said I was not feeling hungry. My wife looks at me with that
what are you up too, look.
Mother and Father in-law left after dinner, my wife asks:
"Ok, whats up?"
I did not say anything, but walked over to the refrigerator, and pulled out 6 more wraps. Then walked outside and put them in my smoker. My wife followed me out and looks at me confused, I said: some things are just worth waiting for, and should never be hurried.
Eating good smoked or BBQ'd food while sitting in front of a fire at midnight is one of life's great pleasures, LOL
Post by: Bullkllr on May 26, 2013, 06:41:54 AM
I've ruined/near ruined fish in my day- usually from falling asleep when its close to gettin' done.
Post by: Boss .300 winmag on May 26, 2013, 06:49:16 AM
A couple years ago I made bacon wrapped chicken with my Bradley smoker. Prep time was about an hour then 6 hrs on smoker time.
You take a chicken breast, pound it somewhat flat. layer a slice of colby jack cheese, then Canadian bacon, then a slice of mozzarella cheese, another slice of Canadian bacon on the breast. Roll it all up, wrap with two thick pieces of maple bacon, hold together with a couple wood toothpicks. Smoke with apple and cherry wood to taste, about 4hrs on smoke two more hours no smoke to reach 150 deg internal temp.
My wife and family loved it!
About a month later, my Mother and Father in-law dropped by late in the afternoon. My wife invites them to dinner and says:
"Pete can cook his Bacon Wrapped Chicken, its to die for"
I just looked at her, could not believe she thought I could just whip that up in an hour and call it good. Then my Mother in-law opens her moth and says:
"well no offense to Pete, I do not care for that smokey stuff"
I just smiled and said:
"No problem"
I rolled up a few, through it in the oven for about 45 minutes, and served it up. As they ate, my Mother in-law says: "This is really good". My wife says: "it is really good, but tastes different", then asked "why are you not eating?"
I said I was not feeling hungry. My wife looks at me with that
what are you up too, look.
Mother and Father in-law left after dinner, my wife asks:
"Ok, whats up?"
I did not say anything, but walked over to the refrigerator, and pulled out 6 more wraps. Then walked outside and put them in my smoker. My wife followed me out and looks at me confused, I said: some things are just worth waiting for, and should never be hurried.
Eating good smoked or BBQ'd food while sitting in front of a fire at midnight is one of life's great pleasures, LOL
The finer things in life are always worth waiting for! :drool:
Post by: Boss .300 winmag on May 26, 2013, 07:09:21 AM
I spent two days smoking up two rather large trout. I needed more chips so I took a run to my Dads farm to get some alder logs to chip up. When I got back I opened the smoker, and :bash: no fish. I ask my wife, ''WHERE IS THE FISH?'' , to which she replies, ''its in the oven''. :bash: :bash: :bash: REALLY?! She tells me that she thought it was for dinner. :bdid: I was almost done with it, and well, it was going to be quite perfect. How could she do such a thing? She tells me I just left the smoker going and she thought she would pull it out and finish cooking it for me at 350 degrees. :yike: :yike: :yike: I was pissed. City girl doesnt understand that you dont dare touch the smoker, its SUPPOSED to be left alone!! Needless to say it wasnt worth even feeding to the cat. Im still in shock. :bash: She has much to learn about these things. And yes we are newly married.
This thread is a target rich environment for what not to do as a young married couple! :bash:
If only this forum had been around 23 years ago I might had an easier time with the kitchen pass myself!
So in the grand scheme of life does that fish really matter! No, she is your bride who you obviously love and her you. When your both of the grey hair age you will be sitting around laughing about this little life faux pas. And there is always a silver lining to things, not that she feels really bad about here mistake she will probably WANT you to go fishing again REALLY.
So my advice is take your bride fishing to get some more trout to smoke, you never know what will happen when you spend time in the great outdoors with your lover ;).
But please leave the city girl mentality at home, it will only lead to her not wanting to be with you in the great outdoors, leading to her disdain of your time spent afield!