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We just got a smoker and are smoking fish,chicken, and beef tonight. In the past we have smoked turkey,prime rib,chickens,sausage,
game hens. Any new suggestion or favorite marinade,seasoning,type of wood to use or favorite thing to smoke.(legally):}
Tonight we are using Ohia chips.
"Yearn to understand first and to be understood second."
-- Beca Lewis Allen
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Guava is said to be a nice sweet smoke - readily available as well.
David
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Yes, the green wood of fruit trees is great for smoking, and I bet guava would be perfect. Just trim some branches and cut them up into 4-6" pieces and put them on your coals. It sounds like your no rookie to smoking, so I doubt I could tell you much you dont already know. I generally make my brines from scratch, and they are never the same twice(i've never been one to write down recipe's), but the base is usually the same: shoyu, garlic, cayenne, brown sugar, a little cidar vinegar. From there it depends on what I'm smoking and the mood I'm in as to what else I throw in the brine. Like if I was smoking chicken I might throw in some fresh mango. Hmmm, now you got me thinking about building that smoker that I've been thinking about for far too long.
Aloha,
Mark
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How did the Ohia chips work out? Strong?
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Wyatt,
Good for you that you're trying this ancient form of food preservation. I've been using a smoker for a long time, mostly for salmon and cheeses, but I'll enjoy this chance to talk of other foods.
For starters, what type of smoker did you get and how big is it?
Does it allow cool versus hot smoking?
Where do you get your Ohia chips?
I can pass along my recipe for smoked salmon, but I'll have to do it via regular email if you're interested; the explanation is too long for this forum.
Looking forward to talking smokers,
Brian
Mahalo nui loa,
Brian and Mary
Lynnwood, WA\Discovery Harbour
Aloha pumehana,
Brian and Mary
Lynnwood, WA\Discovery Harbour
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A favorite of mine is to use woody herbs like Rosemary or Sage. They need to be headed back periodically anyway so why not use the trimmings? You might think they might be too strong but I have found them to be much milder than mesquite.
Larry
Larry
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Thanks guys for the suggestions,
guava wood sounds like a great idea. Will try soon.
The Ohia worked out well. Mild. I had to trim
an Ohia in by yarda couple of months ago. I kept
a 3" diameter branch. Just to a machete to it to make the chips.
Jim I have not tried cider vinegar in my brine. Look forward to trying.
Brian , yes please email me your smoked salmon recipe. Also how you smoke cheese.
Just got the smoker yesterday and used last night, so haven't figured out all the pros and cons yet. I do use a electronic thermometer
for the bigger stuff like the roast I smoked last night. Here is link to the smoker I got.
http://www.walmart.com/catalog/product.d...id=3342513
Aloha
Mark
"Yearn to understand first and to be understood second."
-- Beca Lewis Allen
Posts: 551
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Joined: Oct 2004
Larry great idea on the rosemary. I have it growing the yard. Great ideas from the whole group.
Aloha
Wyatt
"Yearn to understand first and to be understood second."
-- Beca Lewis Allen
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My SO uses kiawe (mesquite) from the West side occassionally. I like the idea of the rosemary though! That sounds yummy!
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Fishboy (Brian)
I have tried e-mailing to ask for receipes but each try has come back as undeliverable.
Any Ideas?
Thanks,
Bill
"Be kind whenever possible; it is always possible"
-Dalai Lama-
