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Hi booze! Nope, no brine on these. Just seasoned and planked them. I do brine salmon before I smoke them tho. Happy Turkey Day!

Thanks. I think even some one who doesn't like fish, would like it prepared this way.

Nice! Love them WSM cookers!

My latest creation from the pit -spicy maple planked salmon. Nothing like grilling under the stars, aside the soft light of the kerosene lamp. Plumes of maple smoke a'waft over the patio, and the quaint camaraderie of the coals. That's how it goes in Minnesota in November. Seems I'm always...

Looks great! Once you go smoke on your turkey, its hard to imagine doing it any other way. Grill on!

Here's a little something I found online and I tried recently, and turned out pretty good, by and by. Basically you lay your onions and pepper directly on the coals, and pretty much destroy them there. Then scrap off the char and harvest all the edible regions. Keep the outer most parts of the...

"Ain't Meat"and "Meat"...That's classy!

Looks awesome, Old Dave. So, I was wondering, could you notice any remarkable difference between a brined bird and one that hasn't been brined? -SJ

Haha!

Greetings fellow carnivores. Smokey Brethren. So in my spare time I dabble with a BBQ blog, just for the fun of it, and occasionally I write something that, well, doesn't quite get off the cutting room floor. For I have to be proper over there, and not look like an idiot if I can help it. But...

Mercy, you people are quick to get the rope around here. haha. I would not utter such blaspheme as "liquid smoke" in the presence of serious grill jockies and smoke maestros, let alone use the evil brew in my beloved and meaty spoils. I digress tho, to answer the question at hand. Stirring...

Certainly did. Where to start. Several northern pike, small mouth bass, a few wily perch, some blue gills and the guys camping on the far side of the lake landed some nice walleye. I'll have to catch them next time.

Frying pan over the fire. Kind of like real thick pancakes. Flipping a couple times for even baking. I had my doubts at first, but it worked really well. Just keep an eye on them less they burn.

Boozer, I ain't sure what he meant either. Maybe he's the one smoking the funny stuff. I don't do briskets by time or temp. I just let them go till they're done. This one happened to be around 203. As a general rule , least wise from what I've read, briskets are usually done in the 195 to 205...

Hi all, As November unfolds, and the frost creeps across my lawn, I was Just perusing through my camping photos and found this little brain thrust. We were camping up in northern Minnesota, my buddy and I, under beautiful skies and aside gin-clear waters. The aroma of White Pines and Balsam...

Nice man. Well executed!

Yum! That's the good eating right there. I did a chili out on the pit the other week, just for the heck of it. Stirred in some hickory smoke, as it were, and it turned out real tasty. Take care SJ

Certainly have. What I usually do for the old kettle grill is bank up some hot coals against the side, and then bank up some un-lit coals against the lit ones. This still leaves me some room for in direct grilling if need be. Here is what happens. The lit coals gradually light the unlit coals...

Oh man, can't beat a chopped brisket sammie! I mean you could try, but its tough.

Sure, that would have probably worked too. Like many brisket smokes, it was getting late, and I was hungry. 203 seemed tender enough. Good is good tho. Thanks Boozer!

Thanks. I probably just got lucky.

Howdy all, It was a summer full of good smokes, and upon recollecting here, I thought I'd share one of my favorite triumphs at the pit - the venerable brisket flat. Man, I love these things! It went well enough. Started with a mustard slather, and then hit it liberally with some sucklebusters...