Guitar Gear Forum

I smoked a turkey last Friday, debated between doing a brine or injecting, ended up injecting it. I made a liquid of chicken broth, olive oil and a bunch of seasoning, injected it everywhere until it was plump. I kind of fluctuated temp because I heard low temp won't get crispy skin. It turned out really good, surprisingly, the leg meat was a little dry while the white meat was so juicy, tender and full of flavor.

rock flag and eagle wrote:I smoked a turkey last Friday, debated between doing a brine or injecting, ended up injecting it. I made a liquid of chicken broth, olive oil and a bunch of seasoning, injected it everywhere until it was plump. I kind of fluctuated temp because I heard low temp won't get crispy skin. It turned out really good, surprisingly, the leg meat was a little dry while the white meat was so juicy, tender and full of flavor.

Brining would have helped with those legs. For Thanksgiving I usually deep fry and smoke 2 turkeys. I always brine both. Especially for smoking, I think it makes a big difference in keeping it moist. Deep frying is pretty much steaming the meat so it's definitely more forgiving.

nightflameauto wrote:I just have a little infusion smoker I use to cold smoke cheeses, drinks and peppers. It uses wood chips and pipes the smoke into a container of your choosing without the heat via a little fan.



I have used it on fish, but it doesn't quite have the same impact as the big smokers with heat.

Cold smoked salmon is delicious.

Saltblanding til røkelaks (5-6 kg):

4kg grovsalt.
1kg finsalt.
2kg sukker (gjerne brunt sukker).
La fisken ligge i blandingen 22-24 timer (ca. ett døgn).
Ta hver enkelt filet opp av saltblandingen og tørk godt av med tørkepapir.
La filetene hvile/henge til tørk i ca 1 døgn før røyking.

Jeg røyker først 6 timer med OR, 3 timer med EPLE og 1 time med HICKORY.

Salt mix for 11 lbs of salmon fillet:
8.8 lbs of coarse salt (this is very coarse sea salt in Norway, there's probably an equivalent in the US)
2.2 lbs of fine salt
4.4 lbs of sugar
Leave the fish in the mix for about 24 hours
Remove one fillet at the time from the mix, and pat completely dry with kitchen paper, the kind that doesn't crumble.
Let the fillets dry (preferably hanging) for 24 hours. That way, the water/oil that's left, can run off the fish.

This guys smokes with alder for 6 hours, applewood for 3 hours, and hickory for 1 hour.

Home smoked salmon is firm and delicious. My granddad was a master, but I grew up by the coast, and now live far away from the sea, so no home smoked salmon for me

I have a Callow charcoal smoker incoming. It's very similar to a WSM/ProQ bullet smoker. Currently working out what kind of wood pellets to get for additional smoke flavours