What have you smoked lately? Q-view...
Have some salmon going on the smoker in about an hour.
Way kind of glue do they use to hold the pellets together? Yep, real wood for this guy.
Smoked a pork butt last week for a customer event. Only "smoked" it for 5 hours, then wrapped in foil for the last 11 (I normally wrap for the cambrio finish off the smoker). Certainly will be my new normal for butts. Juiciest result yet.
Never cared for a water-smoker's bark anyway...(Masterbuilt).
Smoked eggs deviled are awesome
Several years ago I was going to smoke a batch of fish. A friend asked if I could smoke a few pieces of fish he had. He wanted to use no salt in his brine also. I did them along with my fish, they did turn out ok. They were a bit bland and had a short shelf life in the fridge. The sugar, cracked pepper, bay leaves and brown sugar did give them a little flavor along with the apple wood smoke. If I was to try that again I would brush on a honey or pure maple syrup glaze an hour or two before they are finished smoking. As I mentioned earlier the shelf life for an unsalted product is very short. Salt brined and smoked fish will keep 2-3 weeks where unsalted only kept 4-5 days.