The Smoker is going......
Joined: Jan 2005
Posts: 92,753
Likes: 4,680
From: ShitsBurgh
https://www.amazon.com/Ivation-Exten...ng+Thermometer
It's not bad, I still prefer my corded one though
Ex-OEM King
Joined: Dec 2013
Posts: 17,866
Likes: 7,020
From: Minnesnowta
I have this one:
https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1
Works great and is a few bucks cheaper than the Ivation though that one is better.
https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1
Works great and is a few bucks cheaper than the Ivation though that one is better.
Three Wheelin'
Joined: Apr 2005
Posts: 1,974
Likes: 360
From: Lititz, PA
what about hand held probes? These two seem to be good, anyone have them?
https://www.amazon.com/Lavatools-Jav...lin%2Bpro&th=1
ThermoPop® Digital Pocket Thermometer from ThermoWorks
https://www.amazon.com/Lavatools-Jav...lin%2Bpro&th=1
ThermoPop® Digital Pocket Thermometer from ThermoWorks
Three Wheelin'
Joined: Apr 2005
Posts: 1,974
Likes: 360
From: Lititz, PA
for temp monitoring i currently have a cheapo but plan to invest in this one:
https://www.amazon.com/Maverick-732-.../dp/B004IMA718
It is highly recommended by a lot of BBQers.
https://www.amazon.com/Maverick-732-.../dp/B004IMA718
It is highly recommended by a lot of BBQers.
Joined: Jan 2005
Posts: 92,753
Likes: 4,680
From: ShitsBurgh
what about hand held probes? These two seem to be good, anyone have them?
https://www.amazon.com/Lavatools-Jav...lin%2Bpro&th=1
ThermoPop® Digital Pocket Thermometer from ThermoWorks
https://www.amazon.com/Lavatools-Jav...lin%2Bpro&th=1
ThermoPop® Digital Pocket Thermometer from ThermoWorks
50 bucks!? I think I spent 14 bucks on mine at Walmart...I have this one and it works just fine
https://www.amazon.com/Char-Broil-48...il+thermometer
Three Wheelin'
Joined: Apr 2005
Posts: 1,974
Likes: 360
From: Lititz, PA
I know and if you think that's crazy, check this one out:
https://www.amazon.com/Thermapen-Pro...=thermapen+mk4
Most BBQ guys use this thermapen MK4.
https://www.amazon.com/Thermapen-Pro...=thermapen+mk4
Most BBQ guys use this thermapen MK4.
Joined: Jan 2005
Posts: 92,753
Likes: 4,680
From: ShitsBurgh
I know and if you think that's crazy, check this one out:
https://www.amazon.com/Thermapen-Pro...=thermapen+mk4
Most BBQ guys use this thermapen MK4.
https://www.amazon.com/Thermapen-Pro...=thermapen+mk4
Most BBQ guys use this thermapen MK4.
Joined: Jan 2005
Posts: 92,753
Likes: 4,680
From: ShitsBurgh
Our Favorite Thermometers For Food, Cooking, Ovens, Grills, And Smokers, As Well As Ratings And Reviews Of More Than 100 Devices Review & Rating
You got that right for that price 
The "Lamborghini of instant read thermometers"
Three Wheelin'
Joined: Apr 2005
Posts: 1,974
Likes: 360
From: Lititz, PA
A friend of mine went upstate NY and caught some wild salmon so we decided to smoke one filet. This was my first time smoking salmon and it was ok. I dry brined the salmon overnight, I used 1 part kosher salt to 4 parts brown sugar (doubled the recipe because the salmon was big and i think that was a mistake because it came out sweet and salty). I used apple wood and wonder if the sweetness came from the apple wood or too much brown sugar in the brine?
Three Wheelin'
Joined: Apr 2005
Posts: 1,974
Likes: 360
From: Lititz, PA
Stogie inspired me to finally try smoking some salmon, I did a dry brine, but didn't have any brown sugar so I made my own dry brine. I did hand ground pepper and sea salt, onion powder and garlic powder, and some lime juice squeezed over top and marinated them in the fridge over night.
Smoked at 225 for around 75 mins, I used foil to keep it from sticking to the grill
I started off with mesquite chips, but thought that the taste would be too strong so I switched to cherry wood chips, and I'm glad that I did
I pulled them at about an hour and checked the temp, and decided they should go a bit more on the smoke, so I threw more wet cherry chips on, this was right at an hour
And the finished product
Next time I will rinse the dry brine off, but I didn't mind having the spice on all the way through. I broke up the salmon and served it as an appetizer, everyone raved about how good it was, and the flavor was incredible.
I definitely want to try the wet brine and the brown sugar method at some point, but I honestly would do it over again the same way and be perfectly happy with the results. When it was gone, I definitely wished that I had made more than 2 fillets.
Smoked at 225 for around 75 mins, I used foil to keep it from sticking to the grill
I started off with mesquite chips, but thought that the taste would be too strong so I switched to cherry wood chips, and I'm glad that I did
I pulled them at about an hour and checked the temp, and decided they should go a bit more on the smoke, so I threw more wet cherry chips on, this was right at an hour
And the finished product
Next time I will rinse the dry brine off, but I didn't mind having the spice on all the way through. I broke up the salmon and served it as an appetizer, everyone raved about how good it was, and the flavor was incredible.
I definitely want to try the wet brine and the brown sugar method at some point, but I honestly would do it over again the same way and be perfectly happy with the results. When it was gone, I definitely wished that I had made more than 2 fillets.
Joined: Jan 2005
Posts: 92,753
Likes: 4,680
From: ShitsBurgh
A friend of mine went upstate NY and caught some wild salmon so we decided to smoke one filet. This was my first time smoking salmon and it was ok. I dry brined the salmon overnight, I used 1 part kosher salt to 4 parts brown sugar (doubled the recipe because the salmon was big and i think that was a mistake because it came out sweet and salty). I used apple wood and wonder if the sweetness came from the apple wood or too much brown sugar in the brine?
I'm sure I posted it before, but what I do is squeaze half a fresh lime over the salmon as my "brine liquid" then I hand grind sea salt and black pepper over the salmon and shake some onion powder on it, that's it. Everyone raves about the flavor. I usually smoke with Cherry
Three Wheelin'
Joined: Apr 2005
Posts: 1,974
Likes: 360
From: Lititz, PA
I am not a fan of sugar myself. But everywhere i looked most recipes call for 4 parts brown sugar to 1 part salt or 3 parts sugar to 1 part salt. I do want to try smoked salmon again but looking to try a different dry cure / brine.
Joined: Jan 2005
Posts: 92,753
Likes: 4,680
From: ShitsBurgh
My smoked chicken legs came out fantastic, I ended up making my own rub with the following ingredients and it was amazing!
IMG_20161104_245135410_zpso1igfp8h.jpg
IMG_20161104_245142670_zps9ryec9wo.jpg
I coated them with EVOO
IMG_20161104_245642104_zps63ehbfag.jpg
And then rubbed them to sit overnight
IMG_20161104_181844060_zpsfqgjone8.jpg
Smoked those babies with Cherry wood
IMG_20161104_192833424_zpsi9n7y5xk.jpg
The final product! They were super juicy and the skin was crispy and cooked perfect. My GF isn't a big fan of dark meat, but she loved these and was impressed with the flavor!
IMG_20161104_204818856_zpslotf4jal.jpg
IMG_20161104_245135410_zpso1igfp8h.jpg
IMG_20161104_245142670_zps9ryec9wo.jpg
I coated them with EVOO
IMG_20161104_245642104_zps63ehbfag.jpg
And then rubbed them to sit overnight
IMG_20161104_181844060_zpsfqgjone8.jpg
Smoked those babies with Cherry wood
IMG_20161104_192833424_zpsi9n7y5xk.jpg
The final product! They were super juicy and the skin was crispy and cooked perfect. My GF isn't a big fan of dark meat, but she loved these and was impressed with the flavor!
IMG_20161104_204818856_zpslotf4jal.jpg
Joined: Jan 2005
Posts: 92,753
Likes: 4,680
From: ShitsBurgh
Yeah, I made mention of this back when i made it. Everything I saw was calling for sugar, but I went my own route. I'm all for making my own rubs and spice combinations based on what I like
Joined: Jan 2005
Posts: 92,753
Likes: 4,680
From: ShitsBurgh
Still might attempt one, my family made other dinner plans, so I'm off the hook for cooking, and I was going to put it off. Was really going to wait till I get my Weber since it's bigger, but I may try and squeeze it into the Brinkmann. I may make one just for myself and make turkey noodle soup with some of it
Joined: Jan 2005
Posts: 92,753
Likes: 4,680
From: ShitsBurgh
Looks amazing! What made you go with Pecan? Did it have too much smoke/bite?
What was your dry brine?
I just picked up a 14 pounder for Friday
What was your dry brine?
I just picked up a 14 pounder for Friday
Three Wheelin'
Joined: Apr 2005
Posts: 1,974
Likes: 360
From: Lititz, PA
I used 3 tablespoons of Diamond Crystal Kosher Salt, rubbed it all over the bird and put it into the fridge for 2 days. After 2 days i rinsed it, patted it dry and then put it back into the fridge overnight uncovered. I couldn't find any Tony C's injectable marinades so I just melted one stick of butter and 1 cup of Tuscan chicken broth and injected the bird all over.
I decided last minute to use pecan wood just because this was my test run and I figured this would be a good time to see how i like pecan and I loved it! It had a very nice smoke flavor, not strong at all. Actually wouldn't mind a little more smoke on the bird.
I decided last minute to use pecan wood just because this was my test run and I figured this would be a good time to see how i like pecan and I loved it! It had a very nice smoke flavor, not strong at all. Actually wouldn't mind a little more smoke on the bird.
Three Wheelin'
Joined: Apr 2005
Posts: 1,974
Likes: 360
From: Lititz, PA
I am smoking 2 - 12# birds this Saturday for my wife's side of the family's Thanksgiving. I plan to smoke one with pecan wood and the other one with cherry wood. I did order a Tony C's butter creole injectable marinade which should come tomorrow so one of the birds will get that injection and the other will get the butter / chicken broth injection. Hoping everything turns out good.
