Kummok here......Chez Bubba's right, no problem with drip pan here, I have an older BS and they didn't come with the drip pan back then....I WAS in that thread but I was just responding to the person posting the photo of the waaaaaaay too clean BS!!
As far as the "secret recipe" for smoking salmon, I'm glad to share but it's gonna cost you $12, paid to Chez Bubba, for being soooooo cheap!! Sorry, Fuzzy Bear, it's been a loooong winter up here and I couldn't resist the temptation.....You can blame that one on Cabin Fever! [
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I'll try to get the "recipe" printed up and started as a new topic over on the "Recipe Discussions/Fish" side of the forum. If you don't see it in the next coupla days, bug me and I'll get on it. I'll reiterate in the posting, but I've found it REALLY hard to mess up a batch of good salmon. I'll give you a coupla choices in the recipe in order to get started, but then let your creativity take over with spices, sweets, and hot sauces and such! I just tried some jabanero salmon that was DEFINITELY too die for, (and I almost DID!)!!
Also, I don't know what racks you're getting with you new BS, but I HIGHLY recommend the 1/2" grid non-stick coated ones that Kirk sells at Chez Bubba. I'll be recommending that you ensure uniform curing/smoking throughout the whole batch by cutting your salmon from top to bottom in 3/8 to 1/2" strips and the smaller grid racks make a big difference in meat NOT falling through or hanging down from the rack. Besides, at the rate I smoke during fishing season, especially with salmon coming in at 2-3/day at an average 20-25 lbs, having one batch of four racks in the smoker and two more batches of four in the brine/drying/glazing phase is a GREAT thing to do......you'll need 12 racks to pull that off. If you're doing just one small fish at a time, four racks will do just fine, but the smaller grid is best.
Keep on Smokin'
RC
[8D]
Kummok @ Homer, AK USA
