Captain Morgan
Chef Extraordinaire
Welcome!
elchampino said:Friends -
First off, a big hello to all you pit masters out there. The quick and dirty on me - I am by no means an expert, though I do fancy myself a better than average cook with a specialization in the School of BBQ. I can rock a decent set of ribs, a truly mean brisket, and while it won't raise any eyebrows on this board, I'm famous among my friends for successfully cooking pizza on the grill. I hope to one day upgrade to a smoker, but right now all I can afford is an old Weber - a time consuming pain for serious dishes, but indirect heat can work true magic in that old hunk a' metal. Looking forward to learning from all the wisdom and advice this board has to share.
Second, my question - I am planning on hot smoking salmon this Saturday for breakfast on Sunday. The thing is, I have no idea how to smoke salmon. The brining and drying process sound simple enough, but from there, I can't seem to get an accurate time window for cooking - I've heard as little as 20 minutes, to up to an hour a pound, to up to two hours a pound. I can only spare 4 hours smoking time to this little experiment (I'd devote more, but that whole pesky 'life' thing gets in the way of all the fun BBQing I wish I could be doing). Thoughts?
Also, anyone know where I can find cedar or alder planks in the DC area?
Cheers
elchampino
Nick Prochilo said:I don't know if you guys noticed but this posted started on 05/07/2008. He was here before most of you, just not as often!
bbquzz said:Nick Prochilo said:I don't know if you guys noticed but this posted started on 05/07/2008. He was here before most of you, just not as often!
I'll be go to hell
Nick Prochilo said:And you know I won't let it go.