I know it is a nasty habit, but I've taken up smoking :/

[abifae]

Exactly! heh. We're trouble together anyway!

 

[Henrietta23]

I'd have been worried if it weren't in the kitchen section!!
I had a small metal smoker that went in the over. I did salmon and shrimp in it that were delicious. I'd love to get into it more with an outdoor smoker.

MmmKay, see the deal is, you gotta 'splain HOW you smoke here. Rubs, brines, recipes etc. got it?

I wish I could remember! I don't have the smoker anymore so I didn't save the instructions. I know the salmon rub involved brown sugar. I'll look around online for something that sounds similar. I'm pretty sure the shrimp were spicy....

 

[Henrietta23]

Okay, this is the thing I had and there are some recipes on their site. It's small potatoes compared to the smoking some of our SS folks do!! I haven't found anything that sounds like the salmon I made but I'll look more tomorrow! http://www.cameronscookware.com/Stovetop Smokers and Woodchips.aspx

Did you see there's a recipe for smoked emu???

 

[Emerald]

Oh you meant "smoking " Like this

Smoked turkey for New Year's Eve snacking.

 

[Neko-chan]

When summer rolls around again, I want to make my own little smoker.

Hopefully I will actually get around to doing that.

 

[lorihadams]

I was ready to kill you....now I wanna come over!

We may try a smoker next year when things settle down. Did you see the thread with the flower pot smoker...that was neat!

 

[Rebbetzin]

I have a vegetarian neighbor that smokes vegetables.

 

[Neko-chan]

I have a vegetarian neighbor that smokes vegetables.

Are they hard to keep lit?

(Sorry, the Devil made me do it. )

 

[big brown horse]

I know a lady that smokes weeds..

Ok, smoked veggies is interesting. I wonder what types would work being smoked? Now that I think of it, I've had some really good smoked cabbage...


That turkey looks yummy!!!

 

[SKR8PN]

BBH......you know you have become a master smoker when you can control the temp well enough to smoke cheese without having a puddle when your done. And when you DO smoke cheese, make sure you let it age for at least 2 weeks before you taste it. Fresh out of the smoker it tastes like your licking an ashtray.




MMMmmmmMMMM BACON!!!

Loins and pork bellies rubbed and ready for the smoker!!