It smokes, now what?

[Gi1mo2]

I will be looking for tips and tricks for my first use. I was thinking perhaps ham, but salmon might be an easier choice.

I see a lot of recipes using salt. I don't like salty taste. Thoughts? I'm up north, so cold smoking won't be a problem soon :)

I have the 4 rack digital smoker.

[ragweed]

Welcome to the forum from Nebraska.  Lots of good folks here, very willing to help.  I'm sure the "start-up" links will be posted shortly by others.  For my 2 cents, keep your top vent open!

[beefmann]

welcome aboard,  take a   look through our recipe site ...  follow the  link


http://www.susanminor.org/forums/forumdisplay.php?180-Our-Time-Tested-and-Proven-Recipes

im sure  yo  could find something  there... if it was   me  id   do a  pulled  pork,  or a  pork  loin

[Saber 4]

Welcome from Texas, I'll echo Ragweed and say Keep Your Top Vent Open, use hot water in your puck bowl for heat recovery and if you aren't a big fan of salt don't use as much or don't use it at all. The beauty of these smokers and the recipes here are that you use them as a guide and adjust them to your tastes, we all make adjustments to things we see here and we all learn from each other and you will find a lot of support so ask any questions you have and have fun with your new addiction.

[BAM1]

Welcome to your new support group.  Great for making salmon.  Check out the recipe at the top of the fish page

[pokermeister]

If you are purchasing a dry rub, take a look at the ingredients first. If salt is the first or second ingredient listed, it is probably too salty, IMHO.

[Yancey]

Welcome from Florida!

[Indy Smoker]

Salmon for a first run may be a bit aggressive. You need to bump the temp slowly to keep the oils from being cooked out too fast.
I would try some ABT's or something a little simpler the first time at bat. Remember this cooks low and slow so you me list remain patient, if you are looking for something quick take a few steps back and slow down.


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