Prepare the smoker with wood chips.
Place steaks on rack, and season with salt & pepper.
Smoke until the thickest part of the salmon is warm and slightly opaque (for a medium fillet), 14 to 18 minutes after closing the smoker lid, a few minutes longer for a fully cooked fillet/steak.
Use the smoked salmon in related recipes: Smoked Salmon Gone to Heaven or Fettuccine with Smoked Salmon, Peas and Leeks.
easpoon black pepper. Refrigerate.
Shack Sauce:
In a small
he heat to low and cook, whisking, until the chocolate is
he chicken.
Close the smoker lid and smoke the chicken
re too long for the smoker, otherwise, leave them as is
inutes from the time the smoker lid is closed. Check for
Combine marinade ingredients in a Ziploc bag.
Add pork chops and marinade in refrigerator for at least one hour.
To bottom of smoker add 3 tablespoons mesquite wood chips.
Line tray of smoker with aluminum foil (makes cleanup a breeze).
Arrange potatoes, onions, carrots and pork chops in tray.
Brush everything with marinade or spray with Pam.
Close lid and place on grill or stove-top.
Smoke over medium heat for 30 minutes.
Check for doneness before serving.
0 minutes after closing the smoker lid. Check for doneness with
Simply wash and cut baking potatoes in 1/2 to 3/4-inch slices, leaving
the skin on. Place 1 tablespoon wood chips in the smoker.
Fill up the rack with the potatoes and season to taste, cover then smoke
for 45 minutes on medium heat, using 1 tablespoon oak or apple wood
chips.
wice then cover and let cook till rice resembles Jambalaya consistency
Sprinkle just enough rub on the wings so you can still see the skin. You don't want the rub too thick. Then smoke the wings for approximately 2 hours at 250 degrees F.
Serve the wings right out of the smoker, or cook them in a 350 degree deep-fat fryer for approximately 1 minute to crisp up the skin. If the wings have cooled down, let them fry until they are warm thoughout.
eady for smoking in a smoker. I have marinated/Cured Jerky
aple using your stove top smoker. (see related recipe).
While
ANUFACTURER'S INSTRUCTIONS FOR YOUR SMOKER or do the follwing:
epper. Place in preheated oven. Cook until tender, 30 to 35
ch thick for the Brinkmann smoker. Check the manual if you
ome Depot where the Brinkmann smoker is sold. Soak the chunks
et up your stove top smoker with 1/2 the wood
ver the bottom of the smoker. Place drip pan over chips
oom temperature.
Prepare the smoker with the mesquite and apple