Bought 2 shoulders and 3 slabs of st Louis cut ribs for Canada day ehhh
Damn ribs r expensive
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The salmon looks great, Last time I smoked it I did it for 15 or so hours and it was awesome.

thanks. I thought the same but they are in fact salmon.
Farmed Rainbow Trout / Steelhead Salmon

"Rainbow trout refers to the fish when it is harvested or cultured in fresh water; steelhead salmon is the name used when the fish is harvested or cultured in salt water." - taken from the agriculture and agri-food Canada site

thanks man! haha i already want to do another batch it tastes so good

Have a couple of pork butts on smoking away. Also later today smoking some sausages and a stuffed bacon wrapped pork loin.

So, how did it all turn out?? Any pics ?? :D

Ribs were great but for whatever reason my pulled pork turned out drier Then usual
Quite disappointed since pulled pork is pretty much dummy proof

I'm a dummy :(
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pork-taste-tic smoking from this past weekend!

pork loin in brine
http://farm8.staticflickr.com/7395/9...90dd229d_c.jpg

the pork butts
http://farm4.staticflickr.com/3724/9...76db37d8_c.jpg

2am.. smoke time
http://farm8.staticflickr.com/7288/9...b9a97335_c.jpg

1/2 way thru
http://farm8.staticflickr.com/7398/9...5c4ecb81_c.jpg

off, rested in a cooler, and wrapped in towels for 3 hours
http://farm4.staticflickr.com/3765/9...66822ffe_c.jpg

pulling...super tender
http://farm6.staticflickr.com/5449/9...461bbd17_c.jpg
http://farm6.staticflickr.com/5480/9...3a8a5d10_c.jpg

pork loin off and rested 30 mins
http://farm8.staticflickr.com/7378/9...d131fa8e_c.jpg

sliced
http://farm3.staticflickr.com/2861/9...169c5da0_c.jpg

also made pasta salad w/ roasted peppers
http://farm6.staticflickr.com/5465/9...8671db5b_c.jpg

^ Nice work. :drool

I made a killer leftover turkey pasta salad the other day that I brought to a friends' who smoked a brisket for 18 hours on his Broil King Keg. I don't take enough pics of my meals... I enjoy cooking to unwind from the daily grind. Oh, and alcohol too. I'm known crack some beer or wine while I work...... after work :p

First crack at reverse seared smoked rib eyes. Used a mix of cherry and apple wood.

marinated overnight in roasted garlic oil, herb oil, sliced garlic and cracked black pepper.

rubbed down first

http://farm6.staticflickr.com/5499/9...05af3943_c.jpg

into a ziplock to marinate over night
http://farm4.staticflickr.com/3666/9...97fdb149_c.jpg

on to smoke. cracked some sea salt onto it when it went on
http://farm8.staticflickr.com/7383/9...6804a977_c.jpg

after smoking and a quick sear, rested for 5 mins
http://farm6.staticflickr.com/5529/9...7d8fd998_c.jpg

plated. grilled up some baby zucchini I got at the farmers market as well.
http://farm3.staticflickr.com/2813/9...f94b0299_c.jpg

interior shot... cooked beautifully!!!
http://farm4.staticflickr.com/3707/9...906feb13_c.jpg

also made a Asian noodle salad. SO tasty!
http://farm6.staticflickr.com/5500/9...afec13f4_c.jpg

lunch today with left over rib eye. added a couple sliced grilled baby zucchini as well
http://farm8.staticflickr.com/7356/9...0406637f_c.jpg

By them from Costco, way cheaper then anywhere else

Did you get a bone in or out pork butt? I find when I get a bone out its more dry and doesnt taste as good.

can you guys recommend me a good BBQ for smoking / BBQing?

It looks like mine has shit the bed finally, heat shield is fucked and the burners are uneven.

Any Kamodo style cooker (Green Egg, Little Keg etc).. would be fine... if you like charcoal... I think those are the best for dual use smoking and BBQ.

The point about BBQ is not about the stainless steel cladding but about the amount of metal (weight) those the main cooking vessels have.

BBQ has got to be one of the easiest thing to manufacturer.. the working theory is simple, the tolerance required is rough at best.

Sorry, to clarify. Looking for propane.

EDIT: Holy shit, looking at those Kamodos....expensive as fuck.

how much are you looking to spend? in all reality any BBQ will work with buying a smoker box to put in your bbq when you want to smoke.

Kamado grills are worth every penny and will be my next purchase when my BBQ dies. Friend has the Broil King Keg and it's magically delicious.

Been a busy summer , haven't had time to smoke anything lately, but I managed to find time to do another batch of candied salmon

Salmon in the brine
http://farm3.staticflickr.com/2810/9...5012b07b_c.jpg

Decided to add a new character into the mix.. Pure maple sugar. Added 1/2 C to the brine mix.
http://farm6.staticflickr.com/5486/9...0e27ae4e_c.jpg

Out of the brine and let dry a bit
http://farm3.staticflickr.com/2882/9...2739c86c_c.jpg

Done smoking. brushed a mixture of maple syrup and maple sugar onto it while it smoked.
http://farm3.staticflickr.com/2809/9...d31b060e_c.jpg

Turned out great!
http://farm6.staticflickr.com/5459/9...3349518d_c.jpg

Wish I had done a bigger batch! oh well... next time :)

wow that looks great

Thanks :)

Who did I sell the Bradley Smoker to again? I forgot and have been wondering

Just caught this thread for the first time and I've got a couple smoked items to share:

Prime Rib: Instagram

Did two 4.5lb prime ribs for about 3 hours. They were dry brined for a couple days in advance with salt and then rubbed with World Spice Market's Bar-H Beef Rub and smoked over cherry wood. This one was more cooked than the other one. Guests said it was the best beef they've ever had.

Pork Roast: Instagram

5lbs with the rind stuffed with apricots and onions over cherry wood. A bit too smoky but so moist on the inside.

Went to cash n carry today and picked up 2 pork butts and a Angus brisket
Must perfect my hot n fast method!!1!!
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How did it turn out??

Managed to find a brisket at 530 on a Saturday night.. Kinda last minute but the wife wanted brisket, how could I disagree :p

Went on a hour and a half ago.. Smoke is in the air :D

Lol haven't put it on the smoker yet will go on at 9 and should be done in about 6 hours

Try the fast and hot method
No more need to wake up and stay up yo babysit the meat
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Hey Pinto, I'm in Vernon right now, heading to Kal lake for a few days. Gonna swing by and grab some of that candied salmon on my way back home, that cool with you? :p

Wow that's quick! What temp do you have it at for the hot and fast??
Is the end result as good as low n slow??
Take pics :)