What's cookin'?! -Dallas-

Aiteeyo · December 14, 2009, 05:07:12 PM

New member here, just wanted to say hi.

A little birdie has hinted to me that Santa Clause will be bringing me a Bradley Original Smoker down the chimney this year.

I'm really stoked about this. Don't have much experience with smoking, but I love grilling and cooking in general.

I plan on smoking lots of pork; the pig population in north Texas is gonna take a serious hit!
And because I love Bagels and Lox so much, I plan on cold smoking some salmon.

Any suggestions for cook books I should pick up?

Thanks!!

classicrockgriller · December 14, 2009, 05:11:07 PM

Welcome to the forum and here's a link to reference books that you might like.

http://www.susanminor.org/forums/showthread.php?t=102

westexasmoker · December 14, 2009, 05:24:11 PM

Welcome to the forum!

One of the best salmon receipe (if not the Best) is Kummoks!

http://www.susanminor.org/forums/showthread.php?t=105

C

hal4uk · December 14, 2009, 05:33:05 PM

Welcome, Aiteeyo!

When did they legalize bagel sales in TEXAS?

Hopefull Romantic · December 15, 2009, 12:07:10 AM

Welcome aboard Aiteeyo.

WTS has set you up with the best salmon recipy ever. Good luck

Hady

KevinG · December 15, 2009, 04:53:00 AM

Welcome Aiteeyo. Don't forget to season your smoker before you start cooking them piggies. Invest in a good thermometer too, the Maverick seems to be everyones favorite, (I know I like mine).

Aiteeyo · December 15, 2009, 05:37:51 AM

Hey, I appreciate all the replies.

2 quick questions:

1) I've seen Kummoks smoked salmon recipe before and it looks great, but it seems to be more of a hot smoke recipe. I'm hoping to go the cold-smoked route. Any suggestions there?

2) As far as seasoning the new smoker goes, I haven't seen any threads relating to that. Could someone point me in the right direction?

Thanks again!

Hopefull Romantic · December 15, 2009, 05:44:34 AM

Hi Aiteeyo

as far as the first question is concerned, I think Quarlo from Canada has done some cold smoked salmon with a dry rub and no brine
I am sure he would be chiming in soon or others who have done that.

As for seasoning your smoker, you should have a dry run with smoke for one hour (3pucks) in your smoker. Then you are ready to go. The instructions that came with your Bradley should discribe it as well

HR

KevinG · December 15, 2009, 06:02:56 AM

HR has you covered on both, but here's another link if you want it.

http://forum.bradleysmoker.com/index.php?topic=6467.0

FLBentRider · December 15, 2009, 06:47:33 AM

W E L C O M E to the Forum Aiteeyo!

Caneyscud · December 15, 2009, 08:55:16 AM

Quote from: hal4uk on December 14, 2009, 05:33:05 PM
Welcome, Aiteeyo!

When did they legalize bagel sales in TEXAS?

Long time ago Hal. Smoked mullet and I used to keep one bagel bakery open by ourselves - long years ago.

hal4uk · December 15, 2009, 10:32:32 PM

I was just funnin', CS. I reckon you can get anything in TX.
Don't know if they redrew the lines lately, but last time I was there, it was a really big place.

Aiteeyo, if you haven't seasoned that smoker yet, it couldn't hurt to wipe down all the insides with some cider vinegar first.

OU812 · December 17, 2009, 10:05:13 AM

Welcome to the fun Aiteeyo

Tenpoint5 · December 17, 2009, 10:11:53 AM

Welcome Aboard!!

KyNola · December 17, 2009, 12:58:37 PM

Welcome Aiteeyo!

I think what you're looking for is something more of a lox style salmon, correct? If so, check our recipe website. There are 2-3 lox cold smoked salmon recipes there.

Just click on the link below to access the website.

www.susanminor.org

We want to see the finished results too!

KyNola