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Anonymous

View Same Google ImgOps iqdb SauceNAO alder chips, sugar, water.jpg, 289KiB, 1000x1778

Anonymous ID:cXyNcN/X Wed 16 Sep 2020 17:49:38 No.11305746 View View Report

Quoted By:

>>11305483
Here's the setting.
Sugar cubes on wood chips always = excellent taste of smoke.

Wet the wood chips liberally before. The smoke aroma will be smoother and less bitter.

Anonymous

View Same Google ImgOps iqdb SauceNAO alder chips, sugar, water.jpg, 289KiB, 1000x1778

Anonymous ID:g4T2PmRv Sat 29 Feb 2020 16:32:09 No.9659427 View View Report

Quoted By:

>>9656416
haha let's have a fight someday again!

Anonymous

View Same Google ImgOps iqdb SauceNAO alder chips, sugar, water.jpg, 289KiB, 1000x1778

Anonymous ID:fMB8CDVF Mon 11 Nov 2019 19:31:07 No.9048066 View View Report

Quoted By:

>>9048019
Wetted chips and sugar cubes.
Wetting the Handful of wooden chips prevents the smoking stove to "blow up".
The lid of the smoker won't blast with wetted chips.
>two cups of chips, one cup of water

Three pounds of fatty salmon.
40 (summer) to 45 (winter) minutes.
Pull it out of the stove, carry it inside on top of your sinks Or on top of your massive cutting boards.
Get your forks out.
Enjoy.
>salads
>sandwiches
>pâté
>as it is

So there.

Anonymous

View Same Google ImgOps iqdb SauceNAO alder chips, sugar, water.jpg, 289KiB, 1000x1778

Anonymous ID:+GPmpg6x Fri 04 Oct 2019 19:40:06 No.8841161 View View Report

Quoted By:

>>8840978
Looks good.

Keep it fresh ofc.

Anonymous

View Same Google ImgOps iqdb SauceNAO alder chips, sugar, water.jpg, 289KiB, 1000x1778

Anonymous ID:6aN9F6ja Sun 14 Jul 2019 19:48:07 No.8383731 View View Report

Quoted By:

>>8383614
40 minutes in that device, one big handful of wet alder chips on a tray below the fish, five or six cubes of sugar on top of the chips. Some people like hickory or cherry chips. Some people like to add juniper chips with alder.

Yes I put sugar on the fish as well. I coat 1,5 kilos of salmon fillets with three tablespoons of coarse sea salt and one tablespoon of sugar. Cover it in a foil, put it in a casserole and then in the fridge for six hours. Take it out, scrape the excess salt and sugar off the fish and smoke it for 40 minutes in that Muurikka smoker. Should become moist, tender and nicely smoked.

Anonymous

View Same Google ImgOps iqdb SauceNAO alder chips, sugar, water.jpg, 289KiB, 1000x1778

Anonymous ID:L1nKqEuD Fri 05 Jul 2019 19:25:09 No.8335564 View View Report

Quoted By:

>>8335103
>I'm a good boy and I eat my vegetables EVERY day!!
I've done that for full eight years now and it has made me genuinely a better feeling person.
I absolutely eat red meat in all forms (especially the lean game I hunt myself), however even more I eat fish and seafood in all forms.
That said, vegetables and fruit make about 50% by weight of my daily intake.

I'm this guy from the past of /bant/, pic related.

Anonymous

View Same Google ImgOps iqdb SauceNAO alder chips, sugar, water.jpg, 292KiB, 1000x1778

Anonymous ID:c7jxXMwT Fri 06 Jul 2018 20:38:30 No.5749767 View View Report

Quoted By:

>>5749666
Yea. 1200W AC element, enough to get the wood chips on the smoke tray right above it (about an inch spacing) to char to generate smoke. I added some sugar cubes with the chips.

An important thing is to remember to sprinkle some water in the chips (and sugar) so they won't heat up too quickly. The lid may really pop off because of too rapid smoke generation.

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