What's in your smoker?

Clarkman

Huge Fly Guy
WFF Premium
It was these sliced up tuna bellies
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Right now, I took a portion and am trying my hand at tuna jerky....no idea how it'll turn out.
 

Matt B

...
WFF Premium
More pink salmon and a bit of tuna belly and loin. Gotta develop the pellicle first 22DF7EEB-7D27-45F0-8CC6-718BC54CAC7D.jpeg
My smoker used to be part of a dual propane/charcoal deal. Kinda ridiculous floor model I picked up pretty cheap. The propane side rotted away but I had invested in the offset firebox so I sawzalled it in half and made some fine, fine legs. It’s a very manual setup. I used lump hardwood charcoal and a mix of alder, cherry and apple woods. 4D8CEF8E-CC4F-4E38-8BC8-B26808D32374.jpeg
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I’m not sure how accurate that gauge is is but that’s about the right temp. 8ED0B05A-F621-41B3-BFA8-099427D1182E.jpeg
Smoked Tuna belly, holy shit this is the bacon of the sea. F457AB24-D9DC-45EA-9372-632009E138E3.jpeg 80B441CA-1DBF-4C7D-99C3-EC66A1C5BF6D.jpeg
Smoked tuna belly and loin, avocado-cucumber salad, sautéed greens and sticky rice topped with furikake, scallions, jalapeño and pickled ginger. E1EA8184-8180-4449-A373-605A45DBFE5E.jpeg
 
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troutpocket

Active Member
Been wanting to smoke a pork shoulder so I got it done today. Got my fire prepped and meat on at 7:15am. Used Kingston classic briquettes, apple wood chunks, and put a water pan under the meat for a heat sink. Makes it easier to hold the heat under 275.

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At three hours into the cook, the process was moving along just fine.
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At five hours I pulled it off, wrapped it up in foil and into a 300 degree oven to finish. Took another 90 minutes to reach 205 on the meat probe.

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It’ll rest a couple hours still wrapped up in foil inside a small cooler before I shred it for sandwiches. Fresh cabbage slaw and a vinegar pepper sauce on the side.
 

Riffling Hitch

Active Member
From the Ballard area and looking at the smoke fish it reminded me of Jensen's. At one time I used to bring a catch of salmon there to have it smoked. Looked it up on the web and it was talking about lunches and such. Im guessing it has long closed in the buisness I remember. With the salmon mouth opening and closing. If you don't have a smoker, is there anywhere to have it smoked in the seattle area now?
 

Yard Sale

Huge Member
Smoker meatloaf is the gift that keeps on giving. Dinner was great but I can’t wait sit for the sandos.
 

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Squamishpoacher

Active Member
I'm starting to wonder why I kill pinks for smoking. Over the weekend, my son and I thawed out 8 filleted pinks. I think I'm pretty good at filleting salmon. I leave very little on the backbone and ribs and I've been doing it for 40+ years. These 8 fish only gave us 13.4 pounds of meat. Pinks this year we're very small.
 

VMP

Active Member
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Most important step: getting that smile on my daughter's face after landing her latest coho.

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Dry brine rough proportions from here: http://salmonuniversity.com/archives/582/3

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Brining done, overnight pellicle with help of a fan (wish it could be air dried outside but we have racoons!).

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Rusty but trusty little chief rack

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Rusty but trusty for 6 hours, 1 pan of alder then 1 pan of apple.

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Finishing in the oven at 200 F after a light coat of maple syrup.

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Enough said!
 
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Stonefish

Triploid, Humpy & Seaplane Hater....Know Grizzler
From the Ballard area and looking at the smoke fish it reminded me of Jensen's. At one time I used to bring a catch of salmon there to have it smoked. Looked it up on the web and it was talking about lunches and such. Im guessing it has long closed in the buisness I remember. With the salmon mouth opening and closing. If you don't have a smoker, is there anywhere to have it smoked in the seattle area now?

Jensen’s closed in 2018 after the property was sold.
Haven’t driven by there in awhile. If there isn’t one there now, there will likely be an apartment or condo complex there in the near future.
Here is an option for getting your salmon smoked in the Seattle area.
SF
 

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