Food Porn

[maplelakeduckslayer]

Never done the fresh sausage thing before so that was kinda fun. GF rolls her eyes when I tell her she's a professional sausage wrangler

[maplelakeduckslayer]

[kwackkillncrew]

Salmon about to get smoked as well as some halibut. Gotta find away to cook up that bottom dwelling white meat

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[Nershi]

Kwack, you ever smoke rockfish? I have more than I’d care to eat the normal ways I cook fish and was considering smoking a bunch. Was also thinking of pickling it.

My smoker was busy this weekend. I smoked some plucked ducks for a gathering with a few friends, lake trout I caught Saturday morning and a big beef sirloin for Easter. Don’t know how to post pics on here now that Tapatalk isn’t working.

[kwackkillncrew]

I haven't. Probably do another run in a couple weeks and throw some on and let you know. I bet pickled would be pretty good. If you got a salmon fillet around pickle that too. My wife liked pickled salmon more then thr pike I do. When I clean salmon i normally cut out the half inch of meat with pin bones and throw those boney strips in the pickle mix dissolves all the bones nicely. Going to be cooking up a mess of rock fish tacos this week

Thsts weird my taptalk works on this forum but not the Alaska one I am on.
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[Drunk_Dynasty]

I certainly wouldn’t call this food pornographic but damn these wild turkey thighs turned out. Very juicy, good taste. Didn’t do any seasoning or anything. I did do a brine for 48 hours tho.




Also, I smoked with cherry wood pellets. How often do y’all put new wood pellets in the smoker? I changed them about 3 times in 4 hours if smoking but the taste wasn’t real smoky.


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[kwackkillncrew]

I use a Bradley and it feeds a disk every 20 minutes or so. Have the stack pretty much closed for the first 2 hours then open it up for the last 2. Only time I check on the fish is when I bump it up from 120 to 140 for the last hour or so

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[Hansen]

Smoked halibut must be straight up epic.

[maplelakeduckslayer]

I certainly wouldn’t call this food pornographic but damn these wild turkey thighs turned out. Very juicy, good taste. Didn’t do any seasoning or anything. I did do a brine for 48 hours tho.




Also, I smoked with cherry wood pellets. How often do y’all put new wood pellets in the smoker? I changed them about 3 times in 4 hours if smoking but the taste wasn’t real smoky.


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Cherry gonna be a bit milder, try pecan it's a small bump up I typically use pecan on brisket. Hickory can be good mesquite is one of the stronger ones I don't much care for but some people do

[Drunk_Dynasty]

Smoked a whole pheasant last week in pecan, I liked that one.


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