BBQ Smokers

[IslandTractor]

Okay yeah... thanks for the education. Blue fin is the coveted tuna. Big in the Pacific ocean and demands premium pricing. Went out salmon fishing last week off the mouth of the Columbia river. <img src="http://www.tractorbynet.com/forums/files/rural-living/438459-bbq-smokers-coho-ilwaco-jpg"/>

When's dinner? Nice looking fish!!

Regarding Bluefin tuna, we have them here in Mass Bay. Big commercial fishery. Japanese buyers meet the boats at the dock and take the fish straight to the airport so they'll be in the Tokyo fish market the next day. Not sure they ever make it to our own fish markets.

 

[dragoneggs]

I should clarity. A reasonable sized Coho (silver salmon).

 

[IslandTractor]

I should clarity. A reasonable sized Coho (silver salmon).

Yes. Wish we had them here. Striped Bass and Bluefish are our similar sized sport fish targets here.

 

[MossRoad]

I should clarity. A reasonable sized Coho (silver salmon).

We have those in South Bend, Indiana! And steelhead, and silver, and chinook, and brown. I've gotta get a couple and try smoking them.

 

[General Lee]

Good Morning General Lee,
OMG, some real good looking food here ! Never look at this type of thread when hungry ! :licking:

Started with a little $40 Brinkman, then got a larger smoker with a firebox off on the left, and last year bought a Master Built electric smoker, still use all of them, and after looking at all those beautiful shots of food..... we will be smoking something soon !:thumbsup:

Glad you like the pics !

 

[MossRoad]

I smoked the center strip of a boneless center cut pork loin today using that same recipe of brine and rub that I used on the chicken last week. Must have been good because my father-in-law had 5-6 slices and my daughter's boyfriend had 7-8 slices. :laughing:

Wife told me I could make that again, too. :licking:

 

[2LaneCruzer]

I smoked the center strip of a boneless center cut pork loin today using that same recipe of brine and rub that I used on the chicken last week. Must have been good because my father-in-law had 5-6 slices and my daughter's boyfriend had 7-8 slices. :laughing:

Wife told me I could make that again, too. :licking:

I cooked a boneless loin on my Egg a couple weeks ago; I expected it to be dry, but was amazed at how well it turned out. As it happens, I cooked it for someone else who was using it for enchiladas. I took it off at 175 degrees, and it was wonderful ( I sampled it) but, needed just a tad more for "pulling". I have cooked bone-in pork loins before, and I swear by them. Seems like the bone aids in cooking, adds flavor and somehow makes the final product jucier...at least that's what I tell myself!

 

[2LaneCruzer]

I smoked the center strip of a boneless center cut pork loin today using that same recipe of brine and rub that I used on the chicken last week. Must have been good because my father-in-law had 5-6 slices and my daughter's boyfriend had 7-8 slices. :laughing:

Wife told me I could make that again, too. :licking:

I cooked a boneless loin on my Egg a couple weeks ago; I expected it to be dry, but was amazed at how well it turned out. As it happens, I cooked it for someone else who was using it for enchiladas. I took it off at 175 degrees, and it was wonderful ( I sampled it) but, needed just a tad more for "pulling". I have cooked bone-in pork loins before, and I swear by them. Seems like the bone aids in cooking, adds flavor and somehow makes the final product jucier...at least that's what I tell myself!

 

[NS Gearhead]

Smoked my 1st roast. Started with a 4lb inside round. Injected beef stock and coated it with salt, pepper, garlic and onion powder. Quartered onions and filled the bottom of a roasting pan with them and stock to the top of them. Put the roast on top and let it cook for 4 hrs, basting every hour and maintained 225-250. Fist full of misquite chips every hour as well. Pulled it off with an internal temp of 150F. Wrapped it in tin foil, then towels, and set it in a cooler for an hour.

Flavor was good, decently tender, but it was kind of dry and overcooked. Oh well, live and learn. I'm thinking my meat thermometer may be reading low... I'll compensate next time.

 

[IslandTractor]

I'm thinking my meat thermometer may be reading low... I'll compensate next time.

I've taken to having two electronic thermometers thatI cross check. You can get decent instant read thermometers from Amazon for $10-30. I have one cheaper and one $29.99 version. I prefer the folding $30 one as I can keep it in my pocket.

Also, remember it keeps cooking after you remove from the smoker. I'd personally aim for 135.