Posted in Barbecue, Grilling, Recipes, Smoking, Tools |
Salmon is the most popular smoked fish in America, thanks at least in part to Samaki Smoked Fish in Port Jervis, New York, which smokes around 300,000 pounds of fish a year. Cold-smoked salmon is far and away their most popular product. They have three brick-oven smokers that hold a temperature of between 70 and 80 degrees, which is absolutely critical to the finished product. Get a look inside this artisan smokehouse to see how it’s done. It may even motivate you to try cold-smoking in your own backyard.
photo by Isaac Wedin
Posted in Smoking, Videos |
If you’re looking for a challenge beyond cooking something three to four minutes per side, try adding a smoker to your backyard grill set-up. Smoking requires commitment and dedication, as it often takes the better part of a day to properly smoke a brisket, pork butt, or rack of ribs, but the final product is worth the investment. The key to smoking is low and slow—low heat for long periods of time.
Whether you’re a smoking novice or a seasoned vet, the Weber Smokey Mountain is a great way to get a quality smoker at a reasonable price. The WSM is a bullet-style smoker that is available in 18.5″ and 22.5″ models. Both models are high-quality and built to last. Each one has its pros and cons, and comparisons like this one will help you decide which is right for you.
Also check out this step-by-step guide to setting up and smoking on your new WSM. It won’t be long until you’re enjoying tender beef brisket and fall-off-the-bone ribs.
Posted in Smoking, Tools |
We’re always looking for the next great grill or cooker to add to our backyard arsenal. There are plenty of options on the market today, but if you want to buy one grill that can do it all, consider investing in a Big Green Egg.
Inspired by the Japanese kamado grill, the Big Green Egg is a ceramic cooker that can be used as a grill, an oven, or a smoker. Lovers of the Big Green Egg (sometimes referred to as Eggheads) boast that the grill heats up faster, burns less charcoal, and distributes heat more evenly than a conventional grill. Still not convinced? Watch this video that demonstrates all that is possible.
photo courtesy of Big Green Egg
Posted in Grilling, Smoking, Videos |
Before you can become an outdoor cooking expert you have to know how to speak the language.
According to Craig “Meathead” Goldwyn of Amazing Ribs, the proper vernacular separates the connoisseurs from know-nothings, and he wants to educate everyone by offering a glossary of terms for the outdoor cook or “ribmeister.” What’s “cryovac stink,” “the Maillard reaction,” “shigging,” or “the Texas crutch?” Learn these phrases and more and never get stuck pretending again.
photo by Ernesto Andrade
Posted in Barbecue, Grilling, Smoking |