What to put in the smoker this weekend?

Beef ribs are my fav. Probably a good thing they aren’t available everywhere.

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Originally Posted by DenverGP

Almost done (another few degrees still).

https://i.imgur.com/d2dKq7c.jpg?1


and done:
https://i.imgur.com/rk6gPih.jpg?1

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Originally Posted by Gman

Y'all can rest easy. I was able to get the last 2 Costco prime packers in the case at the local Costco last night. Was $.50 more per pound than Walmart choice. Since I have plenty of pellet grill to do at least 4 at a time, I'll be doing them both. Takes about the same amount of pellets to just do 1. I'll be trying a peach paper wrap for the first time, so I'm hoping it works out.

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4 briskets at a time in a pellet grill? That must be huge.


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Originally Posted by whitewalrus

4 briskets at a time in a pellet grill? That must be huge.


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I've had a project sitting around for a while that would do it.
Pellet hopper assembly with 35lb pellet capacity
Commercial upright stainless refrigerator. Probably 4.5' tall inside.
Once I actually get off my ass and cut the appropriate holes and attach intake/exhaust stuff, I can probably do 10 or more at once. Wouldn't call it a grill though

I think I will be going with - where to shop for it for this weekend. While doing a google search for local butchers I found Ranch Foods Direct is located in Colorado Springs.

They might have one or two things I would like to stock up on...they might not hit the smoker, but the bbq grill might have a nice workout.

For a good quality lump of red meat I still shop at CostCo; but I am willing to expand my selections esp if they come per-frozen and wrapped for 'long' term storage.

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Originally Posted by whitewalrus

4 briskets at a time in a pellet grill? That must be huge.


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It's pretty big. This is with the 2 Costco-sized shoulders in it and there's a full upper rack not being used (collapsed back on top of each other in the photo).
Attachment 86505

I still have my old Weber Master Touch kettle and I've got the Sidekick propane options on the right side of the pellet grill.

I brought home 100lbs of fish from a trip to Alaska a few weeks ago. I've never smoked salmon before, so giving it a try tonight with one Coho fillet.

- Salt and brown sugar brine 12hrs.
- pat dry and let dry on rack in fridge overnight.
- on the smoker now @ 150deg. Added some honey. Will bump up to 175deg after about 1.5hrs. Plan to finish at 140deg internal.

Here's hoping. Looking good so far.

https://uploads.tapatalk-cdn.com/202...1c86a8d5e5.jpg

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Originally Posted by hollohas

I brought home 100lbs of fish from a trip to Alaska a few weeks ago. I've never smoked salmon before, so giving it a try tonight with one Coho fillet.

- Salt and brown sugar brine 12hrs.
- pat dry and let dry on rack in fridge overnight.
- on the smoker now @ 150deg. Added some honey. Will bump up to 175deg after about 1.5hrs. Plan to finish at 140deg internal.

Here's hoping. Looking good so far.

https://uploads.tapatalk-cdn.com/202...1c86a8d5e5.jpg

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Be curious how it comes out. IMO 150 is too low, especially for fish.

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Originally Posted by Great-Kazoo

Be curious how it comes out. IMO 150 is too low, especially for fish.

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I try to smoke my salmon at around 120?, cherry or peach is great wood to use. Lower temps gives you more smoke time since fish cooks pretty quick.


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Test run went absolutely perfectly! Smoked salmon is better than expected.

Putting 10lbs more into brine now. https://uploads.tapatalk-cdn.com/202...06bd2a394b.jpghttps://uploads.tapatalk-cdn.com/202...5b52f126ea.jpg

Thanks for posting about your salmon run.
I watched a few YouTube videos last fall and thought I should give it a try.
I like salmon