Smoking tips and recipes wanted

[SKR8PN]

Bubblingbrooks -on the salmon, mine is currently frozen. Do you dethaw it before rubbing it and wrapping it up? When it's under the weight for the 4-6 days I'm assuming it's in the fridge and wrapped in plastic so my fridge doesn't smell like fish?


Dry rub question: does the dry rub act as sort of a barrier so that the meat is then basically marinated in itself during the cooking process?


SKR8PN- thanks for all of the good info! That cornbread sounds great - it says it goes in the oven. Do you cook it in the stove oven or in the smoker?

That cherry BBQ sauce sounds good to. I have a recipe for ribs that uses a cup of blackberry jelly that everyone raves about. I bet it would be similar.

I have done the cornbread both ways. The oven is quicker, but the smoker imparts a LOT more flavor.

I HATE using that 4 letter word, "oven".

 

[Bubblingbrooks]

Bubblingbrooks -on the salmon, mine is currently frozen. Do you dethaw it before rubbing it and wrapping it up? When it's under the weight for the 4-6 days I'm assuming it's in the fridge and wrapped in plastic so my fridge doesn't smell like fish?


Dry rub question: does the dry rub act as sort of a barrier so that the meat is then basically marinated in itself during the cooking process?


SKR8PN- thanks for all of the good info! That cornbread sounds great - it says it goes in the oven. Do you cook it in the stove oven or in the smoker?

That cherry BBQ sauce sounds good to. I have a recipe for ribs that uses a cup of blackberry jelly that everyone raves about. I bet it would be similar.

Yes, thawed and in the fridge. Forgot to add that

 

[framing fowl]

Bubblingbrooks ~just pulled the salmon out of the smoker and it was a winner for sure! Yummo! I think I have enough baby greens for smoked salmon salad tomorrow!

SKR8PN ~just got some poultry shears and I'm going to be spatchcocking (I think that is the funniest word) up a storm! We'll give that a go next weekend.