Well I finally found the time to get my new BOS seasoned and ready to try. I bought a 3lb slab of salmon and am curing it as I post this. This will be my first dish, I am trying the smoked gravelox recipe that came with the smoker. It is 5F tonight with a slight wind, I was really impressed how it held the temp the 150 mark at medium near for the 2+ hours I seasoned. Temperature is supposed to go up by Thursday when I cold smoke the salmon. I'll probably go the 3 hours with alder. I'll try to get some pics up when I take it out.
paul, of course we like pics, but you should try to post pics and keep pics of your smokes for reference.
You will be glad you did.
Hope you have a great smoke on your salmon.
Also by posting your pics when you start someone might see something that can help you from having a bad smoke.
I feel left out with all of these guys saying it is below 40 outside..........
Welcome!
The smoker is on my back dek and right behind my house is a park with toboggan hill and two outdoor skating rinks. Feels weird smoking and watching that at the same time.
Quote from: Paddlinpaul on December 22, 2009, 05:41:11 PM
The smoker is on my back dek and right behind my house is a park with toboggan hill and two outdoor skating rinks. Feels weird smoking and watching that at the same time.
That is sad to have to have a view like that. ;D ;D
Just remember coming up to temp and holding temps in a empty
Bradley is alot different than having globs of mass in them.
Even here in Texas I pre-heat my Bradley either on the default
setting when you turn it on (280) or higher.
I leave it there even after I put what I am gonna smoke in it till
the cab temp reaches the temp I want to smoke at.
Especially in your area of the country you need to pre-heat.
Quote from: Paddlinpaul on December 22, 2009, 05:41:11 PM... toboggan hill ... outdoor skating rinks.
I don't even know what those things are but they sound cold.
Quote from: Ka Honu on December 22, 2009, 06:39:04 PM
Quote from: Paddlinpaul on December 22, 2009, 05:41:11 PM... toboggan hill ... outdoor skating rinks.
I don't even know what those things are but they sound cold.
Ka Honu...are U sure U don't want to trade states for lets say 3 months. Right now were getting iced over and a sh*t load of snow is right behind it. It will be a learning curve! lol
Classic is right. Once U load it up with ummies it become a different machine.
Practice-practice-practice! ;)
Welcome to the fun Paddlinpaul
Let us know how your salmon turns out.
I just loaded the salmon in the smoker. It is a cold smoked recipe, going to try 3 hours with the alder pucks. It is just below freezing temp outside. I am only leaving the damper open a bit as I am cold smoking. Should I open it more?
(http://C:%5CDocuments%20and%20Settings%5CPaul%5CDesktop%5Cdec%2024%2009%5Ccured%20salmon.jpg)
Paul,
Alder is great on salmon. Even though you are cold smoking, I would open that vent a little more.
KyNola
Thanks, I'll open it a bit more. Here is another attempt at posting a pic.
(http://picasaweb.google.ca/plahaise/AlgonquinPark#5418830163875312642)
Paul,
Check out this link on how to post pics.
http://www.susanminor.org/forums/showpost.php?p=768&postcount=11
KyNola
Thanks for the hint. I was using the path to the shortcut instaed of the actual picture. Brainf*!t on my part.
(http://lh3.ggpht.com/_ygeGy0l-RUU/SzONUuf1tAI/AAAAAAAAAak/cB_Xo37_6uE/top%20angle.JPG)
(http://lh6.ggpht.com/_ygeGy0l-RUU/SzONUVSNHgI/AAAAAAAAAag/dizUFNWndKk/ready%20for%20smoking.JPG)
Looks good paul, even your dog is givin his approval.
I would open the vent at least 1/4 of the way maybe even a little more depending on how much condensation that starts building up in the cabnet. Watch for any water drippin out the door thats a good sign the vent is closed to far. The cold weather really makes for allot on condensation.
Glad you got the pic posted. Open that vent!
KyNola
Been smoking about 2 hours now. Temp on door says approx 80F. Gonna give it about 1 more hour.
(http://lh6.ggpht.com/_ygeGy0l-RUU/SzOoKu8AnAI/AAAAAAAAAbE/TDMCvTVocxk/2%20hours1.JPG)
Looking good Paul!
KyNola
Startin to take on some nice color, looks mighty tasty.
Ok now I'm real hungry.
Well, here is the final product. I took a piece to my sister's house for Christmas Eve dinner and it was a smashing success. Thanks to all for your advice, hints and support.
(http://lh3.ggpht.com/_ygeGy0l-RUU/SzQsNtZY-KI/AAAAAAAAAbQ/qWXaHmdch5E/Plated.JPG)
(http://lh3.ggpht.com/_ygeGy0l-RUU/SzQsN2rjayI/AAAAAAAAAbU/LfSR4cz5RqM/Final%20product.JPG)
Congrats Paul, you did it with a little help from some friends.
Looks great!
Like your signature! Smoke on.
WOW, as CRG said, You did it!
Great looking results.
KyNola
Well Done Paul. I think he really enjoyed the "I Did that!!" moment. Get him Larry Reel him in he's hooked good.
Although it is a bit late, but Welcome to forum
HR
Now that looks great, good job Paul.