Bradley Smoked Wild Alaskan Salmon

FLBentRider · December 30, 2008, 04:24:53 AM

W E L C O M E to the Forum chain smoker!

Congrats. you're hooked.

Up In Smoke · December 30, 2008, 06:19:57 PM

where can one find the non-stick coated racks that kummok speaks of?
tried to find chez bubba to no avail.

Gizmo · December 30, 2008, 06:56:11 PM

Quote from: smokinrookie on December 30, 2008, 06:19:57 PM
where can one find the non-stick coated racks that kummok speaks of?
tried to find chez bubba to no avail.

Chez bubba is no longer in business.
I wouldn't waste the money on the the non-stick coated racks. The coating will flake off after a few uses and they are harder to clean than the chrome plated originals.

Go to Bryan's (Begolf 25) Yard and POOL website. Purchase the Hi Temp Jerky screens. They are very durable, can take up to 500 degrees, easy to clean and will be one of the best investments you can make.
Here is the link:

http://www.yardandpool.com/High-Temperature-Jerky-Drying-Screen-p1900.html

Mr Walleye · December 30, 2008, 07:01:25 PM

Smokinrookie

The coated jerky racks are ok but they tend to loose the non-stick coating on them after a period of time. What a lot of members, including myself, are using is the high temp screens available from Bryan at Yard & Pool. You just put them on your regular racks. They are very easy to clean and can be used for anything including Kummok's salmon. Here is a link to the screens:

http://www.yardandpool.com/High-Temperature-Jerky-Drying-Screen-p1900.html

Mike

Mr Walleye · December 30, 2008, 07:02:29 PM

:D :D :D :D ;D

Great minds think alike Giz! ;)

Ya beat me to it. ;D

Mike

deb415611 · December 30, 2008, 07:04:12 PM

Quote from: Gizmo on December 30, 2008, 06:56:11 PM
Quote from: smokinrookie on December 30, 2008, 06:19:57 PM
where can one find the non-stick coated racks that kummok speaks of?
tried to find chez bubba to no avail.

Chez bubba is no longer in business.
I wouldn't waste the money on the the non-stick coated racks. The coating will flake off after a few uses and they are harder to clean than the chrome plated originals.

Go to Bryan's (Begolf 25) Yard and POOL website. Purchase the Hi Temp Jerky screens. They are very durable, can take up to 500 degrees, easy to clean and will be one of the best investments you can make.
Here is the link:

http://www.yardandpool.com/High-Temperature-Jerky-Drying-Screen-p1900.html

Smokinrookie,

I second Giz's recommendation on the high temp screens from Yard & Pool. Actually I guess Mr. Walleye got in second. Anyways..... the high temp screens are great.

Deb

KyNola · December 31, 2008, 02:30:56 PM

I will fourth that recommendation although I would rather have a fifth! :D The high temp screens are great. Much better investment than the non-stick coated racks. I have both and have had salmon weld itself to the non-stick coated racks.

KyNola

Up In Smoke · December 31, 2008, 03:35:07 PM

thanks everybody, and 2nds on the 5th.
looks like i am off to yard and pool!

bfnish · April 01, 2009, 11:26:38 AM

I'm going to smoke some salmon for Easter using the Kummok method.

Just curious about opening the vent at all during the smoking process?

If so, closed for first 2 hours?

1/4 open for next 2 hours?

1/2 open for remainder of time?

KyNola · April 01, 2009, 02:12:13 PM

Keep it open the entire time. You need to let the moisture/condensation out.

KyNola

pensrock · April 01, 2009, 02:15:16 PM

Like Kynola said, keep it open. I normally keep mine the whole way open on 90% of my smokes.

Kummok · April 01, 2009, 04:25:51 PM

Backing up Pens and Kynola....I keep OBS vent about 1/3 - 1/2 open for the duration......

Carter · April 02, 2009, 09:36:45 AM

My freezer is down to my last chunck of this delicious stuff. I feel a big salmon smoke coming on.

And to think a couple of years ago I didn't care for smoked salmon. Now we get giddy every time we're cutting it out of the vacuum sealed bag.

On another note: It's been hard to find Alder at my Canadian Tire in Toronto. I've been using Apple. Works just as good IMHO.

Carter

FLBentRider · April 02, 2009, 05:35:01 PM

I left my vent wide open.

Salmon came out great.

No worries.

sgaberdeen · April 09, 2009, 06:11:03 PM

Just put 3 fillets of wild caught sockeye salmon in brine tonight. These will be used for our Easter luncheon at work on Sunday. One question I have is the recipe calls for 2lbs brown sugar of which I only had 1 lb. I ended up adding a lb of demura sugar. Do you think it will b turn out ok? Hope so the reputation is on the line here as I have bragged about how good the smoked foods from the Bradleys are. :) :)

Thanks all,

Gary