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.
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.
he chicken.
Close the smoker lid and smoke the chicken
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.
re sold, like Home Depot where the Brinkmann smoker is sold. Soak
eady for smoking in a smoker. I have marinated/Cured Jerky
et up your stove top smoker with 1/2 the wood
nch thick for the Brinkmann smoker. Check the manual if you
ver the bottom of the smoker. Place drip pan over chips
ANUFACTURER'S INSTRUCTIONS FOR YOUR SMOKER or do the follwing:
Clean and cut herring; leave head on.
Rub with a mixture of dry ingredients.
Let herring cure in mixture for 7 days at 35\u00b0. Reapply mixture when needed so that the fish is always coated. After 7 days, rinse with fresh water and hang until dry.
Smoke at 70\u00b0 to 80\u00b0 in a home smoker for 7 days.
Remove the lid from your smoker. Tilt the rack into the
n the bottom of the smoker.
Replace the bottom tray
Combine all ingredients and mix well, if you can, leave for several hours so the flavors can develop.
Stuff into hog casings or make into patties.
You can omit the liquid smoke and smoke on home smoker until internal temperature reaches 160\u00b0.
aple using your stove top smoker. (see related recipe).
While
eady to smoke, set stovetop smoker up with 2 tablespoons of
heesecakes and have found that recipes using 4 pks of cream