So, I just started smoking...

[versitile1]

No, not cigarettes. Meat, cheeses, some vegetables/fruit in a cold smoke cabinet I made (on the cheap, but it works). Haven't done any fish yet but may buy a separate smoker to do seafood. Gonna try a brisket soon but need 12-14 hours at home without leaving, which is rare. Anybody have any fave recipes or tips for perfect smoked meats?

http://www.epicurious.com/recipes/food/views/texas-style-smoked-brisket-51175220

 

[SchlongConery]

I've been a diehard smoker for many years. Done it the old school way with a firepit, underground clay tile "chimney" into the wood smokehouse, with electric smokers (yuck), hot smoking with various setups but my favourite smoking technique now is cold smoking using the "Amazen" smoker from these guys http://www.amazenproducts.com

Really ingenious rig. You put wood dust in it, light one end and it takes about 10 hours to slowly burn through the maze of dust! Nice cold smoke without any acrid taste. And you don't have to tend to it at all.

Now, I paid $30 for it a few years ago but there is also a cheap technique I found online. You use a mesh kitchen strainer to make a donut and put your dust in a ring and away you go!

Here is another version of it.

 

[SchlongConery]

My favourite thing to smoke is trout. From time to time I'll get some fresh rainbow trout at the St Lawrence Market and smoke up a couple fish. I can eat pounds of it!

I also sometimes buy some trout or whitefish, and some mackerel or something a bit oilier and smoke them both and then make a smoked fish spread with them. Add some celery, paprika, finely diced onions, lime juice and a touch of mayo and cream cheese and it is outrageously good! I try to duplicate the recipe as Frenchies Salt Water Cafe in Clearwater Beach

I

 

[malata]

How to build a smoker barbecue from a file cabinet

 

[frankcastle]

you guys might enjoy a restaurant in vaughan and collingwood called smoke