A smoking Deal

[adipose clipper]

Ladies,

I have smoked fish for over 30 years. Burnt up 6 smokers, built one. This is hands down the BEST smoker I currently own on sale

http://www.homedepot.com/webapp/wcs/sto ... reNum=4702

ac

[Robbo]

I'll second that! I have the same smoker and it works great

[Jadeo]

How much fish can you realy put in this thing and have it still work right ? the big chief says 50 lbs but that is bs more like 30 for it to realy work right

[adipose clipper]

This smoker is like a small office refrigator. It is insullated on the sides. Has a hole on one side for adding more chips without opening it.

Holds four racks of salmon. I have also done ribs, chicken and a 22 lb turkey. 50lb of Salmon not if you cut it the way I do. Whole fish maybe

Water basin in the bottom keeps the meat moist.

Electronically controlled. I used an thermometer with a externally monitor for ribs and birds. you program the temp and the length of time and walk away.

No more hit and miss. I generally run the temp up to 225 for 2 hours and turn it down to 190 for 4 more hours

Easy to clean

I paid $199 at Cabeles. I send them as low as $149

[Jadeo]

Has anybody tried to truly cold smoke with this unit temps under 80 I like me some lox

[Robbo]

I usually smoke my fish at 130 degrees for about an hour and a half to two hours and then finish it off at 170 for another couple of hours. Dad figured out the 130/170 setting on his Masterbuilt and it really produces the perfect flavor. I haven't tried cold smoking at lower temperatures yet Jade. Maybe I'll try that on my next batch and see how it works out.

[Robbo]

Took out a couple of silvers fillets last night to toss into my Masterbuilt smoker today. I brined the chunks overnight in this awesome recipe:

3 Quarts of Water
3 Cups White Sugar
3 Cups Dark Brown Sugar
3 Cups Kosher Salt

Before I headed for the duck blind this morning I placed the silver chunks on the racks and patted them dry, then cracked some fresh Tilacherry pepper over them. When I returned home in 6 hours they were glazed up and ready to go.

In the smoker they go...smoking like a biznatch in less than 5 minutes

masterbuilt_smoker.jpg (87.88 KiB) Viewed 13543 times

2 hours at 130 degrees and then another 1 1/2 to 2 hours at 170 and this fish will be good to go. This produces some awesome smoked salmon

As for the duck hunting...it was slow today

[Fivesrlimit]

Hey Rob, what type of wood do you smoke with? I usually use a maple and apple mix, but thinking about trying different kinds. Cheers

[Robbo]

I usually use alder Eric...but apple is good also

[Eli]

Just smoked up a batch of steelhead using robbo's receipt and it was awesome. Thanks for the receipt .