Into The Smoker..

[hunter1947]

I prepped 50% of the salmon that I caught when down at the island two weeks ago all goes into the smoker at 2am tomorrow morning :-D :-D..
http://www.huntingbc.ca/photos/data/500/P3150014.JPG (http://www.huntingbc.ca/photos/showphoto.php?photo=23099)

[835]

wont it be too cold at 2am?

Do you have your smoker in the shed?
looks good anyway! do you do the brown sugar ans salt no water?

[hunter1947]

wont it be too cold at 2am?

Do you have your smoker in the shed?
looks good anyway! do you do the brown sugar ans salt no water?

No the weather will be fine it will be around +3 tomorrow morning at 2am I smoked salmon here before when it was -6 all was good turned out excellent in them temperatures.

[Poguebilt]

Lock the gate!! you'll have a drooling Rocksteady scratching at your door for samples!

[835]

No the weather will be fine it will be around +3 tomorrow morning at 2am I smoked salmon here before when it was -6 all was good turned out excellent in them temperatures.


Wonder if that is because it dryer out there then here. I have just found that it seemes to be better on a warm dry day.

[Beaverhunter]

Probably has alot to do with the smoker if its inulated or not

[Kyle84]

Looks better then candy.

[Johnnybear]

Damn that looks good Wayne! Got any pictures of the final product?

I kept some half slabs from last year and I am going to smoke them real soon:-D.

[hunter1947]

Fish are in the smoker and should be ready by 12 noon today :-D..

[hunter1947]

Damn that looks good Wayne! Got any pictures of the final product?

I kept some half slabs from last year and I am going to smoke them real soon:-D.


Will post the resalts up latter today there smoking right now as I post this message :-D..

[hunter1947]

Lock the gate!! you'll have a drooling Rocksteady scratching at your door for samples!


Mike is more then welcome to have what he wants he is tops in my books :wink:..

[BiG Boar]

Keep an eye open for Racoons Wayne, those pesky buggers will get into mischief if you don't.

[hunter1947]

Here is 50% of my salmon I smoked up yesterday the other 50% are in the smoker right now,they sould be ready soon put them in at 10pm last night.

http://www.huntingbc.ca/photos/data/500/P3170020.JPG (http://www.huntingbc.ca/photos/showphoto.php?photo=23112)

More smokers.
http://www.huntingbc.ca/photos/data/500/medium/P3170023.JPG (http://www.huntingbc.ca/photos/showphoto.php?photo=23113&size=big&cat=)

[oldschoolguy]

that looks divine

[budismyhorse]

Wayne.......are you taking an internal temp? How do you know when they are ready to take out?

[GoatGuy]

Wayne...... How do you know when they are ready to take out?


Just like girls, when they look good up close.

[Ddog]

Wayne,, i am on my way! looks great.
soooooo you home this afternoon?

[budismyhorse]

Just like girls, when they look good up close.

what if the ugly lights haven't come on yet?

.....I am a fan of internal temp monitoring...

[lip_ripper00]

what if the ugly lights haven't come on yet?

.....I am a fan of internal temp monitoring...


The smoking process is about removing moisture and curing, not cooking

[GoatGuy]

what if the ugly lights haven't come on yet?

.....I am a fan of internal temp monitoring...

There's no excuse for poor selection. It's kinda like "I thought it had 4 pts". :lol:

[Stone Sheep Steve]

.....I am a fan of internal temp monitoring...

Are you talking about the salmon......or the girls???:wink:


SSS

[d6dan]

Wayne,, i am on my way! looks great.
soooooo you home this afternoon?

Don't forget to bring beer! Daryl.

Wayne's knows what he's doing when it comes to smoking fish..The man's been doing this for decades.:D

Looks Great Wayne!..wish I lived closer.

[budismyhorse]

Are you talking about the salmon......or the girls???:wink:


SSS

I use internal temp for everything (pun intended).......

I prefer my jerked products somewhere between "may kill you" and "Work Glove". I bring my jerky and salmon up to a particular temp and shut it down......apparently I'm on an island with that.

was just wondering if Wayner was into it.

[hunter1947]

Wayne.......are you taking an internal temp? How do you know when they are ready to take out?


Being an old commercial fisherman and smoking salmon séance I was 10 I know just by the looks and feel of it http://www.huntingbc.ca/forum/images/icons/icon12.gif..

[kms]

agreed! tummy's rumbling already!

[budismyhorse]

Being an old commercial fisherman and smoking salmon séance I was 10 I know just by the looks and feel of it http://www.huntingbc.ca/forum/images/icons/icon12.gif..


Well, that doesn't really help anyone out now ;):lol:

are you waiting for the fat to come to the surface? Push down on the slab until it feels hard? juices run clear? Break a piece open and make sure the inside is dry?

Trying to learn from an "Old Salt"....

[hunter1947]

Well, that doesn't really help anyone out now ;):lol:

are you waiting for the fat to come to the surface? Push down on the slab until it feels hard? juices run clear? Break a piece open and make sure the inside is dry?

Trying to learn from an "Old Salt"....

I pick the larges piece out of the batch I open that piece and look at it after 6 hours if the bigger piece is not done then I will test one of the smaller pieces.

What I have found out if the bigger piece is almost done then 99% of the time the smaller are done and I will remove them and if the bigger pieces are still a little soft I will put them back in for about two more hours.

On my big chief smoker for a 10 pound fish it is about 6 to 8 hours to smoke them..

[Johnnybear]

Here is 50% of my salmon I smoked up yesterday the other 50% are in the smoker right now,they sould be ready soon put them in at 10pm last night.

http://www.huntingbc.ca/photos/data/500/P3170020.JPG (http://www.huntingbc.ca/photos/showphoto.php?photo=23112)

More smokers.
http://www.huntingbc.ca/photos/data/500/medium/P3170023.JPG (http://www.huntingbc.ca/photos/showphoto.php?photo=23113&size=big&cat=)

Looks great Wayne:grin:.

You motivated me to pull a couple of sides out and cut them up for smoking. You gotta love Salmon. Best fish on the planet for health and otherwise!

[XPEIer]

Just finished smoking 25 Kokanee, I now know why it is so expensive to buy..... it is like a 42 step process,,,,,,,,, I swear I had to clean the kitchen sink 5 times by the time I filleted the fish till I washed up the grates.

If someone wants some of my fish, forget it, you can borrow my smoker instead.

xpeier

[TommyGuitar]

Very nice. I must ask, is there a certain thickness you must smoke the meat at? I'm thinking about buying a smoker this summer.

[hunter1947]

Very nice. I must ask, is there a certain thickness you must smoke the meat at? I'm thinking about buying a smoker this summer.

The smoking that I do is not a real smoke the proper old ways is if you wanted to do it would be no heat only cold smoke.

They way most people that smoke there fish is from the heat within the unit you are using the chips that you use to smoke your fish gives off lots of heat this cooks the fish and also allows the smoke to penetrate the product you are doing I like the fish done this way and thats good enough for my likings.http://www.huntingbc.ca/forum/images/icons/icon7.gif

[hunter1947]

More pink salmon into the smoker this early morning.

http://www.huntingbc.ca/photos/data/500/medium/00144.JPG (javascript:;)

[doubled]

Man that looks good.

[40incher]

It's good to see a thread focused on the gathering and eating aspect of fishing. Too often nowadays it's about playing with your food.

Nothing like good hot-smoked or cold-smoked B.C. salmon. That's what it's all about.

Will be hitting Rupert Harbour for some winter Spring and Dungeness crab very soon!!

[5 spike]

Well done Wayne looks great.

[Rock Doctor]

I smoked up 3 Sickeye and 3 Coho a couple months ago, turned out very well. Just went to get some out of the freezer and it's ALL GONE.....................damn kids :-(


RD

[hunter1947]

Smokies ,pepperonis ,hart .liver ,salmon into the food saver then into my freezer.

http://www.huntingbc.ca/photos/data/500/medium/00243.JPG (javascript:;)

[scott h]

Hey hunter1947 I love your pic with the reloading bench right next to the very well stocked freezer. I'm thinkin that you practice a form of the "100 mile diet".

[MOUNTAIN MAN - TOYOTA/ATV]

I have a smoker too and I like eating smoked brook trout. Your salmon looks good!!!

[Bc Deer Hunter]

That looks soooooooooooooooooooooooooooooooooooo good.