MY SMOKER thanks to ironnoggin

[SteelyDan]

I don't know-looks pretty good to me!!!

Thanks, I forgot to add that this is also a dry brine 4:1 dimera sugar/salt, and a shwack of chopped garlic. It goes quick!

 

[gon fishin]

I'm one of the one that watches his salt intake (really don't like the taste) and I dry brine my salmon as well but I dry brine with pickling salt for approximately for 1.5 hours depending on the thickness and then wash it off Then dry brine/pack with brown sugar and it ends up a bit sweater and no lingering salt taste But drying with a fan is one of the most important things

 

[SPRINGER]

hea is that cajun salmon?

 

[dfrase]

Great thread guys, just read the whole thing very good tips wolf and im now starving

I am tryin my first batch of salmon (red spring) using the dry brine and had a quick question. I need to take it out of brine today and get it drying... Whats the best way to rinse it? Actually spray it off or just dip it in some cold water? It seems like the rinse is important as to not be too salty but i also dont want to lose flavour...

Thanks guys

 

[wolf]

I rinse in cold water then onto racks and fan infront for min 3 to 4 hours of drying then its ready for smoking...

post pics when done ok

you wont lose the flavor at all for 2 mins of rinsing and 30 hours of brining LOL

Good luck Wolf

 

[Sir Reel]

Here is my Pink and white Chinook I just smoked. The Pink was really red and the Chinook was whiter than I have ever seen.



They smoked up real nice though. I use a dry brine (includes maple syrup) for 24 hours and then let in dry on the racks for about 2 hours before smoking with Alder chips.



Most important thing is to not let it cook to long. Most people like it still moist in the center. I take a batch to work and its gone in like 5 minutes!

Here is the pink

Here is the white Chinook

 

[Sir Reel]

Sorry can't seem to get rid of the double pictures

 

[wolf]

Doesnt matter thats good fish ****...LOL

 

[dfrase]

Here we go... Tried a small batch of red spring caught a few days ago. Used the dry brine method and left it for 24 hours. Dried it all day then smoked at night to keep the temp low. I pulled half the salmon after 4 hrs and left the remainder in the smoker overnight at 120 with no smoke. It is delicious and both taste great. The 4 hour smoke is still soft in the middle and the overnight pieces taste like candied salmon.
Gonna try another batch and add some flavour. I did glaze this patch but didnt do peppercorns or chili flakes.

Thanks again wolf!

 

[Samnjoe]

Here is a picture of 3 different types of fish the worst being the white spring...(NOT) next is coho then red spring.

When i did the tuna last year same mixture but only allowed smoker to get to 100 degrees and lower that tuna cooks FAST made the mistake the first time....

Looks like Pompeii!
Could be just the photo.

 

[wolf]

Well after using the smoker and learning lots from Nog and now i went with a smoker 3 times the size!!!!! as the demand to make more and more smoked goods for hunters and farmers alike was time to up grade so im putting the old one up for sale as i dont need it anymore. and I will pass on all the knowledge on how to use this smoker as I learnt alot is 6 years of using it what your gonna need is a smoke box ? and some racks for doing salmon as it can and will hold about 100 lbs of fish and some pipe but this thing has TONS of life left in it and VERY well seasoned first one to offer me a reasonable offer can have it, i figure about 150 bucks OBO
NOT this new one but my older one with the moose antler on it....
the new one is working great here are a few pics

this last picture is what I used to make out of the old one as well and you can see how I had set it up too makes excellent products give me a call if your interested.250-704-9653

 

[IronNoggin]

LOVING that new Big Guy Buddy!!
Never thought I'd see one that makes mine look a little small! LOL!~

Great Stuff my Friend!

Cheers,
Nog

 

[IronNoggin]

Every now and then one wanders across an item they MUST collect, even though they were not looking!

Such is the case with this one. Stumbled into a stainless shell with Great Potential!

Must have been an old freezer or fridge of some kind, as the compressor etc are still in place.

My current smoker does an OK job of Cold Smoking, but I simply know this one - once modified - would do a hell of a lot better!
Tower smokers are usually just a little more efficient than wide models.

This would require stripping the compressor unit out of it, as well as some internal tweaks.
If I run a dimmer switch to the internal fan, and provide that with a chimney, it would REALLY suck the smoke up and through the tower.
Would also need a stand alone fire-box or smoke generator of some kind, and pipe the smoke across to the tower.

Thinking Cold Smoked Tuna, Halibut, Black Cod and Salmon here...

Owner is out of town at the moment, but methinks I have an offer prepped for his return...

Apologies for the hijack Roy!
But thought you might be a tad interested in this one too...

Cheers,
Nog

 

[walleyes]

That's a sweet score allright,, good one nog.

 

[Kildonan]

Nice! That looks like a great find!

 

[wolf]

No problem bud you will have to come see mine in action and ill show you what ive found out on what to do... btw thats still smaller then mine LMAO