What to put in the smoker this weekend?

[whitewalrus]

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.

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


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[00tec]

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

[bradbn4]

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.

[Gman]

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).


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.

[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.

[Great-Kazoo]

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.

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

[Firehaus]

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

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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[hollohas]

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

Putting 10lbs more into brine now.

[BladesNBarrels]

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

[encorehunter]

I shot 4 collared dove off of the front porch today. Wrapped them in bacon and onto the smoker.