Seasoned and ready

Paddlinpaul · December 22, 2009, 05:25:15 PM

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.

classicrockgriller · December 22, 2009, 05:34:18 PM

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.

ronbeaux · December 22, 2009, 05:37:18 PM

I feel left out with all of these guys saying it is below 40 outside..........

Welcome!

Paddlinpaul · 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.

classicrockgriller · December 22, 2009, 06:05:03 PM

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

classicrockgriller · December 22, 2009, 06:11:07 PM

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.

Ka Honu · 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.

MPTubbs · December 23, 2009, 05:14:20 AM

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! ;)

OU812 · December 23, 2009, 09:24:37 AM

Welcome to the fun Paddlinpaul

Let us know how your salmon turns out.

Paddlinpaul · December 24, 2009, 07:39:58 AM

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?

KyNola · December 24, 2009, 07:45:18 AM

Paul,
Alder is great on salmon. Even though you are cold smoking, I would open that vent a little more.

KyNola

Paddlinpaul · December 24, 2009, 07:50:22 AM

Thanks, I'll open it a bit more. Here is another attempt at posting a pic.

KyNola · December 24, 2009, 07:56:39 AM

Paul,
Check out this link on how to post pics.

http://www.susanminor.org/forums/showpost.php?p=768&postcount=11

KyNola

Paddlinpaul · December 24, 2009, 08:04:47 AM

Thanks for the hint. I was using the path to the shortcut instaed of the actual picture. Brainf*!t on my part.

OU812 · December 24, 2009, 08:20:45 AM

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.