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Manzano Smoking time

North Hills, CA

Ready to go

Next couple batches...

Photobucket doesn't like the last Ubunto upgrade,can't post pics,they won't copy...

This message was edited Jun 24, 2012 2:05 AM

Oceanside, CA(Zone 10a)

Lokking good! Smoke'm if ya got'em!! What kind of smoker you have there?

North Hills, CA

I've got a couple different smokers that have been customized.
Most smokers needed a welder taken to them before they worked good.

They all needed to be made airtight.
I've owned smokers from Brinkman,Coleman,Char Broil and New Brunsfeld.
I've used wood,gas and electric smokers.
I like wood the best and offset fire boxes.
I like barrel smokers the best.

Oceanside, CA(Zone 10a)

My buddy keeps on trying to talk me into buying a custom drum/barrel smoker. Still thinking about it, but I'm looking for something smaller. Just something I could do 20-30 lbs. of peppers at a time, an occasional rack of baby backs and some brisket. I even looked into some electric smokers....but everybody has talked me out of that idea.

This message was edited Jun 28, 2012 4:56 PM

Ozark, MO(Zone 6a)

I used to smoke fish back when we lived in CA (yeah, I know, it's hard to keep 'em lit, lol). I was surprised that the milder, good-flavored fresh water fish like crappie and bluegills weren't as good smoked as the stronger, oily ocean fish like bonito, barracuda, and yellowtail. Smoking was a great way to enjoy the fish I'd catch that were really too "fishy" for us when cooked any other way.

We recently got a new gas barbecue, and I missed the wood-smoke flavor so I picked up a "smoker box" at WalMart. It's a small stainless box with holes in the lid, and you put wood chips or whatever in it, put in over a gas burner turned low, close the barbecue lid, and indirectly cook and smoke food on the grill. We have big hickory trees in our yard that are always dropping dead twigs, so I'm all set and it seems to work well. As soon as I get enough peppers to pick, I'm going to smoke some that way before grinding them into salsa with a molcajete. Yes, molcajete - 30 years in CA ruined us and most people here in the Ozarks wouldn't know what I'm talking about. Their loss. lol

Oceanside, CA(Zone 10a)

LOL, I couldn't live with out some molcajete every once in awhile. Just like Guacamole, can't do without.

I hear ya about fish. Bonita is gross cooked any other way.'s one of my favorites. Can't stand Salmon cooked. But love raw and smoked salmon. Odd.

Yellowtail is wonderful cooked in any which way. Raw, Smoked, Baked, Fried, Steak or tacos!!! Ok, now I'm getting hungry.

North Hills, CA

Yellowtail in Sweet Soy(Kecap Manis) , rub , teriyaki , Lemon Pepper and Italian Dressing.

I once was smoking some Tuna and had a few Mackerel in the freezer for catfish bait.
I decided to soak it in the same stuff I used on the Tuna and see what it would taste like smoked.
Side by side you couldn't tell what was Tuna and what was Mackerel.
Mackerel usually is too strong when cooked any other way I've tried.
Smoking it turned it into an XLNT tasting fish.
I used to get Salmon for $.99 Lb in season.
I'd soak it in Sweet Soy and smoke it.
Made Salmon candy.Great stuff with a sprinkle of pepper flakes or a dusting of powder.

The only fish I don't care for smoked is White Sea Bass.

Smoker mods:

Google smoker modifications...

Oceanside, CA(Zone 10a)

Well, I bit the bullet and ordered the Weber Smokey Mountain 18.5" A little pricey, but I wanted something decent.

Liberty Hill, TX(Zone 8a)

LOL, Thats the smoker you are talking about. Ray, they don't deliver on the 4th. Jeeezzz...

Oceanside, CA(Zone 10a)

:) Now I know....but it came early on the 5th. It's smoking away as we speak.

North Hills, CA

I just put 32 Lbs. of chicken Thighs in my upright.
Filled it 3/4 full.
I wanted 2 batches with 2 different rubs.
30lbs +/- of each rub.
Looks like I should have bought 10-12 more lbs. of thighs to fill the smoker.

Smoked Yellowtail next then London Broil(10lb. chunks).

Oceanside, CA(Zone 10a)

HOLY CRAP! Party at Smokemaster's house!!

I'm still waiting for my 9lb. pork butt to be done. Close, but not yet.

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