Well it was cold last night. Too cold to smoke, so seemed like the perfect opportunity to cold smoke! Well, actually, it was too damm cold for that too. Not to worry, a small electric space heater and an Ink Bird temp controller were just the ticket to keep the inside of the kamado warm enough so the fish didn’t freeze. Wild caught sockey salmon, cured in salt and brown sugar and then smoked for 12 hours overnight with a sweet wood blend in the AMNPS.
Looks awesome. Tri tip is where it’s at. Have one in the freezer I may use up this weekend. Did kitty get a little snack?
Sorry, but there is no way I can “like” a chucky when it is sitting next to a “bigger chucky” on a Husqy!
Wow SKEETER McCLUSKEY you’ve been busy. I’m assuming this is over the course of some time, your not cooking that much food in a weekend? Everything looks great. How do you serve your chuckies? You ever smoke a fatty?
chuckies are some times turned into burnt ends or pulled or sliced for sandwiches...i like pulled served over buttered egg noodles wit a little sauce heres a fattie.....i dont wrap mine with bacon
