gemfeller
Cave Dweller
Member since June 2011
Posts: 3,807
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Post by gemfeller on Jun 1, 2014 23:14:48 GMT -5
My record out toward the Farralon Islands was a 30-lb. silver. A friend went salmon fishing one day and hooked into a 35 lb. halibut. He had light tackle and it turned into quite a battle. He brought it to my house and asked me to help him butcher it. He gave me a bunch of fillets and that was hands-down the best fish I've ever eaten! Incredible!
I used to watch folks fishing off the pier at San Luis harbor. Most of them were lucky to land half a fish due to the sea lions. I used to take my kids there swimming. A lady swimming near the pier about 30 feet out was killed by a Great White Shark a few years ago. It gives me the shivers.
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jamesp
Cave Dweller
Member since October 2012
Posts: 36,171
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Post by jamesp on Jun 8, 2014 13:37:50 GMT -5
Hey radio :
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Post by jakesrocks on Jun 8, 2014 14:54:40 GMT -5
Forgot to take pics, but it was Walleye fillets soaked over night in a Cajun spice mix that I do. Breaded in cajun spiced batter and grilled last night. Walleye was fresh from the Missouri river.
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gemfeller
Cave Dweller
Member since June 2011
Posts: 3,807
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Post by gemfeller on Jun 8, 2014 15:22:37 GMT -5
Forgot to take pics, but it was Walleye fillets soaked over night in a Cajun spice mix that I do. Breaded in cajun spiced batter and grilled last night. Walleye was fresh from the Missouri river. It's always interesting to hear about non-local specialties. I've only had Walleye once, on a business trip to Minnesota. I remember it as tasty fish but I'd like to try more. Anything with Cajun flavors appeals to my taste buds. I had a great Andouille sausage with my breakfast eggs this morning. Love the stuff.
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Post by radio on Jun 8, 2014 15:41:57 GMT -5
Hey radio : Oh man! You're killin' me here! Actually, I have several wild caught Salmon fillets out of the brine and forming a pellicle right now that will go in the smoke here shortly. I even cut some in 1 inch chunks for Salmon candy
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Post by radio on Jun 8, 2014 15:43:35 GMT -5
Forgot to take pics, but it was Walleye fillets soaked over night in a Cajun spice mix that I do. Breaded in cajun spiced batter and grilled last night. Walleye was fresh from the Missouri river. It's always interesting to hear about non-local specialties. I've only had Walleye once, on a business trip to Minnesota. I remember it as tasty fish but I'd like to try more. Anything with Cajun flavors appeals to my taste buds. I had a great Andouille sausage with my breakfast eggs this morning. Love the stuff. Walleye is the king of fish perhaps only eclipsed by Halibut. We don't have a huge population of them here in Mo. but I did catch a 29 incher last year
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jamesp
Cave Dweller
Member since October 2012
Posts: 36,171
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Post by jamesp on Jun 8, 2014 19:11:54 GMT -5
Oh man! You're killin' me here! Actually, I have several wild caught Salmon fillets out of the brine and forming a pellicle right now that will go in the smoke here shortly. I even cut some in 1 inch chunks for Salmon candy A good offense is also a good defense. Salmon will strike me down. The chicken held it's own though.
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Post by radio on Jun 8, 2014 19:22:29 GMT -5
Oh man! You're killin' me here! Actually, I have several wild caught Salmon fillets out of the brine and forming a pellicle right now that will go in the smoke here shortly. I even cut some in 1 inch chunks for Salmon candy A good offense is also a good defense. Salmon will strike me down. The chicken held it's own though. The plan fell through today. It rained all afternoon and I don't have the smoker under any kind of shelter. I don't mind a bit of rain, but even as heavy as the steel is, it still cools rapidly in anything except a sprinkle. Someday I would like to get a good electric smoker for occasions such as this so I can use it in the carport. The stick burner just makes too much smoke to move it in there
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jamesp
Cave Dweller
Member since October 2012
Posts: 36,171
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Post by jamesp on Jun 8, 2014 19:54:57 GMT -5
I see. That sounds like a big issue. could you put a stack thru the wall radio ?
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gemfeller
Cave Dweller
Member since June 2011
Posts: 3,807
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Post by gemfeller on Jun 8, 2014 20:22:55 GMT -5
Radio, I don't know how much you want to spend on an electric or how much stuff you like to smoke at once but I've been more than happy with my Luhr Jensen Little Chief. It holds quite a bit and makes a pretty small footprint for storage. Shop around, prices vary quite a bit.
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Post by radio on Jun 8, 2014 20:58:43 GMT -5
I see. That sounds like a big issue. could you put a stack thru the wall radio ? I could, but the little woman would frown on that! When the little woman frowns, lightning crackles and the thunder deafens
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Post by radio on Jun 8, 2014 21:07:33 GMT -5
Radio, I don't know how much you want to spend on an electric or how much stuff you like to smoke at once but I've been more than happy with my Luhr Jensen Little Chief. It holds quite a bit and makes a pretty small footprint for storage. Shop around, prices vary quite a bit. Don't usually smoke a whole lot at once. Been looking at a Master Built with window at Sam's cub for $299 but I really doubt I ever spring for one as I like my stick burners too well. Well, except on days like today I have a brand new Oklahoma Joe's stick burner setting in the carport. I bought it a couple of months ago, seasoned it and tried one cook on it. The thing leaked so bad I started a fire in my New Braunfels and transferred the meat over to it. Been working with Charbroil (who bought Ok Joe's) on a resolution and they are sending me a new cooking chamber and firebox that hopefully will seal up a lot better than this one. When you have poorly mated lids and doors, you can't control the air to the fire and temperatures can swing wildly
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gemfeller
Cave Dweller
Member since June 2011
Posts: 3,807
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Post by gemfeller on Jun 8, 2014 21:26:01 GMT -5
Radio, sounds like you're "into" meat smoking very seriously. I wouldn't begin to have room for your equipment. Maybe you need to add a BBQ snack section to your new store and entice customers in with a few tasty morsels.
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Post by radio on Jun 8, 2014 22:27:38 GMT -5
Radio, sounds like you're "into" meat smoking very seriously. I wouldn't begin to have room for your equipment. Maybe you need to add a BBQ snack section to your new store and entice customers in with a few tasty morsels. The wife said no more smokers:-) I have 4 at the moment, 3 of which came off Craig's list for almost nothing. It took me a while to find the thick, heavy New Braunfels though and I did a thorough restoration on it. I started with a cheap Brinkman vertical box type which leaked like mad and is too thin to hold heat, then got a fairly heavy older Charbroil, but before I could fix it up, the New Braunfels showed up on CL. It was a lot heavier than any I had used so far, so restored it and let the other set. The new Oklahoma Joe's is a bigger cooking chamber and looks cool with the steel wheels and all, but the parts fit together horribly, so it was back to the New Braunfels I would like the OK Joes if the parts actually fit. The NB is 3/16 steel and holds heat very well. I used red rtv sealant to make a gasket for the cooking chamber door and it is a pretty tight smoker even though it is probably 20 years old. The plan is to turn it into a reverse flow smoker if I can ever get another one in operation to use while the NB is down for the refit This is the NB right after the restore.
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Post by nowyo on Jun 8, 2014 23:53:18 GMT -5
Don't usually smoke a whole lot at once. Been looking at a Master Built with window at Sam's cub for $299 but I really doubt I ever spring for one as I like my stick burners too well. Well, except on days like today I have a brand new Oklahoma Joe's stick burner setting in the carport. I bought it a couple of months ago, seasoned it and tried one cook on it. The thing leaked so bad I started a fire in my New Braunfels and transferred the meat over to it. Been working with Charbroil (who bought Ok Joe's) on a resolution and they are sending me a new cooking chamber and firebox that hopefully will seal up a lot better than this one. When you have poorly mated lids and doors, you can't control the air to the fire and temperatures can swing wildly We picked up one of the Master Built units sans window last year when they were on sale end of season. It's okay, but if you're a stickburner guy (I am) you may not like it so much. Hard to regulate the temperature, swings too high and too low. Like others, I started with one of those cheap Brinkman vertical deals. Horrid little thing but if you get the hang of it you can get some edible food out of it. My main smoker is Wow, just realized how old these pictures are. Yard and driveway look a lot different now. For one thing, there are more rocks scattered around. Built it on a 60 gallon air compressor tank that had been compromised and taken out of service. Wheels and tires are for the front of a Craftsman lawn tractor, paid $20 for them. The rest of the materials were salvage/scrap ( read free). Hitch is removable with one pin to reduce tripping hazards when the adult beverages are flowing, but with it I can tow the thing around with the ATV. Fire box is 1/4" diamond plate, except the top which is plain old 1/4". Nice place to set a coffee pot or a Dutch oven full of beans. There is a diffuser plate of 3/8" steel above the inlet from the firebox. The most I've cooked in it at one time is four 8 lb. pork butts. It's actually cooking in these pictures, I have the thermometer turned so that 250F is straight up. I built a smaller version based on an old 100 lb. propane tank, same design. It has two racks in it and will hold 75 ABT's at a time. I haven't taken a picture of it, guess i should. Not to hijack, started off to just say that if you're hooked on stick burners you may not be too excited about the electric deals. Russ
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Post by radio on Jun 9, 2014 10:55:57 GMT -5
Don't usually smoke a whole lot at once. Been looking at a Master Built with window at Sam's cub for $299 but I really doubt I ever spring for one as I like my stick burners too well. Well, except on days like today I have a brand new Oklahoma Joe's stick burner setting in the carport. I bought it a couple of months ago, seasoned it and tried one cook on it. The thing leaked so bad I started a fire in my New Braunfels and transferred the meat over to it. Been working with Charbroil (who bought Ok Joe's) on a resolution and they are sending me a new cooking chamber and firebox that hopefully will seal up a lot better than this one. When you have poorly mated lids and doors, you can't control the air to the fire and temperatures can swing wildly We picked up one of the Master Built units sans window last year when they were on sale end of season. It's okay, but if you're a stickburner guy (I am) you may not like it so much. Hard to regulate the temperature, swings too high and too low. Like others, I started with one of those cheap Brinkman vertical deals. Horrid little thing but if you get the hang of it you can get some edible food out of it. Not to hijack, started off to just say that if you're hooked on stick burners you may not be too excited about the electric deals. Russ Thanks for the insight. Electric would never be my go to smoker, but with an A-Maze-N pellet tray for the smoke, they are supposed to turn out decent results from what I hear from the guys on smokingmeatforums.com It would also be nice to use one for an overnight cook while I catch some Z's instead of feeding the stickburner every hour
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Post by phil on Jun 9, 2014 12:24:32 GMT -5
I'm on smokinggmeatforum, and use a masterbuilt electric along with the Amaz-n 6 inch smoker, bears recipes. decent results? nah. Fabulous results! When I smoke, I can't keep any around if my friends and neighbors find out... Last batch was 12 pounds of round to make beer candy. It lasted about 2 weeks. Time to make some more! and you don't need to keep feeding the chips if you're using the amaz-n! Mine runs 4 hours of steady light smoke with each fill. I do 4 hours hickory, then 4 hours cherry and that's all it needs. and that's what you see in the pic.
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Post by radio on Jun 9, 2014 13:21:36 GMT -5
Looks good Phil!!! If I got an electric I would definitely get an AMNPS for it although I would never consider a pellet smoker to replace my stick burners. What do you go by on SMF? I'm still just plain 'ol Radio over there as well
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jamesp
Cave Dweller
Member since October 2012
Posts: 36,171
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Post by jamesp on Jun 9, 2014 15:11:55 GMT -5
I see. That sounds like a big issue. could you put a stack thru the wall radio ? I could, but the little woman would frown on that! When the little woman frowns, lightning crackles and the thunder deafens [/quote That storm visits my house too. Sounds like common ground.
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Post by phil on Jun 9, 2014 15:21:20 GMT -5
Looks good Phil!!! If I got an electric I would definitely get an AMNPS for it although I would never consider a pellet smoker to replace my stick burners. What do you go by on SMF? I'm still just plain 'ol Radio over there as well Pretty much the same. philinnm I don't visit it often tho, best to reach me here. I use the sawdust one, NOT the pellet. Just don't like pellets I guess.
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