SM25 platform. I have a large quantity of rainbow to smoke from a neighbor, big ones, almost the size of a small salmon. I have done many batches of both salmon fillets and trout chunks, generally using Mr T's brine and directions with fine results. . My question is, can I do two batches in a single day. My concern is that in the startup process, the SM25 gets up to 220 degrees or so to get the smoke flowing, and with a cold smoker this can take awhile. Running a second batch with the smoker...
I want to open my own show, where there will be kitchen fights with different teams.I need a large room with an office and a warehouse.What recommendations can you offer in Idaho?
My wife brought home a chuck roast (?)...... Great right? But it is only 1 to 1 1/2 inches thick and I want to make chuckies or pulled beef. So my question to you is what do you think is best? Smoke it as it is ... as a flat -or- Roll it up and tie it, then smoke it. TNX
Thoughts?
Ok my first smoke on the most expensive smoker I’ve ever owned. PG500. This may be the worst smoker I’ve ever used. Followed all the directions for set up and seasoning and started my first smoke. Trying to hold 235. I’m get 60 degree temperature swings. At one point it blew out. There is zero wind here today and it’s warm. I left it alone for 30 minutes and came back a the temp was 137 and the ash pot was full of unburned pellets. Cleaned it all out and restarted the grill. I’ve had to turn...
smoking thawed rainbow trout...what is the black ink-like stuff on the skin
Hello everyone new to CS family. I have a event coming up and they want 90 chicken quarters smoked, generally I would cook them 2 hours @230 , but since this is a new unit to me I wanted to ask.
Just put the SMO66 together and getting ready to do ribs. My question is on the HOLD feature. When the timer or temp probe hits the set point exactly how long will product be good at the hold temp of 145*? An example. If I do a rack of baby back ribs and put them on at 11 in the morning for dinner that night and set the timer at 4 hour to finish by 3pm is it safe to let them set in the smoker at 145 until 6pm for dinner? Thanks for the help.
Has anyone experienced any issues with their FEC-100 stopping randomly in the middle of a cook? I started an overnight brisket cook set for 12 hours at 200 - woke up, the program had stopped and the oven was only warm. It has done this to me before and I thought it was maybe a one-off. Nope. Really frustrating
The fan of the firebox of my Fec120 is been broken after an excessive temperature. I need to know the spec for founding a replacement. Is it 12V or 24V? Tnx
I have a new SM009-2. First time I used it, I wound up with ashes all around the heating element - dropping down thru the holes in the wood box. I’m thinking about lining the bottom of the wood box with aluminum foil to prevent that. Has anybody else done that? Any reasons not to? Any advice appreciated. Thanks.
Smokette on custom cart. See pic. Thanks
I am smoking a 24lb Prime Brisket tonight in my Smokette. I usually smoke briskets in the 10-14 lb range. I am looking for any ideas on what temp I should be cooking this at and perhaps some idea of time it may take. Also looking for direction on what temp to start testing for doneness Any direction is appreciated