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[QH's Paw]

Check it out boot, caught Sunday and just went in the smoker

Smoked salmon is the only way to go imo. Can't go wrong.
That looks nice and red.
By the time it gets here it's pink and frozen.

There are many different type and kinds of salmon. Those pale pink ones you guys buy back there are the shit we won't sell for cat food on the west coast. Soory AB but. the truth hurts.
If it is pale pink it is old and almost spawned or it is farm raised.

[GadwallGetter530]

Check it out boot, caught Sunday and just went in the smoker

Smoked salmon is the only way to go imo. Can't go wrong.
That looks nice and red.
By the time it gets here it's pink and frozen.

There are many different type and kinds of salmon. Those pale pink ones you guys buy back there are the shit we won't sell for cat food on the west coast. Soory AB but. the truth hurts.
If it is pale pink it is old and almost spawned or it is farm raised.

Mmmkay?

:lol::lol::lol:

[huntall6]

Check it out boot, caught Sunday and just went in the smoker

Smoked salmon is the only way to go imo. Can't go wrong.
That looks nice and red.
By the time it gets here it's pink and frozen.

There are many different type and kinds of salmon. Those pale pink ones you guys buy back there are the shit we won't sell for cat food on the west coast. Soory AB but. the truth hurts.
If it is pale pink it is old and almost spawned or it is farm raised.

Sometimes I just hate the truth.

[3legged_lab]

Check it out boot, caught Sunday and just went in the smoker

Smoked salmon is the only way to go imo. Can't go wrong.
That looks nice and red.
By the time it gets here it's pink and frozen.

There are many different type and kinds of salmon. Those pale pink ones you guys buy back there are the shit we won't sell for cat food on the west coast. Soory AB but. the truth hurts.
If it is pale pink it is old and almost spawned or it is farm raised.

Mmmkay?

:lol::lol::lol:

:lol::lol::lol::lol:

[Bootlipkiller]

ImageUploadedByTapatalk1400724269.945030.jpg

California chrome motha fucka!

[waterfowlman]

ImageUploadedByTapatalk1400724269.945030.jpg

California chrome motha fucka!

Sweet!

[GadwallGetter530]

Fuck yeah! This ones for a.b.

[Bootlipkiller]

ImageUploadedByTapatalk1400724269.945030.jpg

California chrome motha fucka!

Sweet!

It was a fun day

[GadwallGetter530]

Couple more months.

[3legged_lab]

uploadfromtaptalk1400728383402.jpg

[Bootlipkiller]

Nice what kind of wood chips do you use?

[GadwallGetter530]

Get the cream cheese and a piece of toasty bread. Mmmmm

[3legged_lab]

Nice what kind of wood chips do you use?

2 pans of Adler (the fine chips) then 1 pan of cherry (chunks)

[waterfowlman]

I found my next snow goose conservation season gun.

[sws002]

I found my next snow goose conservation season gun.

What the fucking fuck?

[GadwallGetter530]

I found my next snow goose conservation season gun.

What the fucking fuck?

That's a whole bunch of awesome right there.

[Bootlipkiller]

Nice what kind of wood chips do you use?

2 pans of Adler (the fine chips) then 1 pan of cherry (chunks)

I've never used alder but that's suppose to be the be all end all for salmon. I used cherry yesterday and some batches I use hickory (big chunks) and they all have been good. I'm going to have to try the alder.

[3legged_lab]

Nice what kind of wood chips do you use?

2 pans of Adler (the fine chips) then 1 pan of cherry (chunks)

I've never used alder but that's suppose to be the be all end all for salmon. I used cherry yesterday and some batches I use hickory (big chunks) and they all have been good. I'm going to have to try the alder.

I was going off of my ol man's advice, no point in arguing with him, he said its a milder smoke.

[GadwallGetter530]

Nice what kind of wood chips do you use?

2 pans of Adler (the fine chips) then 1 pan of cherry (chunks)

I've never used alder but that's suppose to be the be all end all for salmon. I used cherry yesterday and some batches I use hickory (big chunks) and they all have been good. I'm going to have to try the alder.

I got a bunch of quail and chukar I'm gonna have to try and smoke one day.

[Bootlipkiller]

Nice what kind of wood chips do you use?

2 pans of Adler (the fine chips) then 1 pan of cherry (chunks)

I've never used alder but that's suppose to be the be all end all for salmon. I used cherry yesterday and some batches I use hickory (big chunks) and they all have been good. I'm going to have to try the alder.

I got a bunch of quail and chukar I'm gonna have to try and smoke one day.

Let's do it!

[GadwallGetter530]

Nice what kind of wood chips do you use?

2 pans of Adler (the fine chips) then 1 pan of cherry (chunks)

I've never used alder but that's suppose to be the be all end all for salmon. I used cherry yesterday and some batches I use hickory (big chunks) and they all have been good. I'm going to have to try the alder.

I got a bunch of quail and chukar I'm gonna have to try and smoke one day.

Let's do it!

Say when.

[Bootlipkiller]

Nice what kind of wood chips do you use?

2 pans of Adler (the fine chips) then 1 pan of cherry (chunks)

I've never used alder but that's suppose to be the be all end all for salmon. I used cherry yesterday and some batches I use hickory (big chunks) and they all have been good. I'm going to have to try the alder.

I was going off of my ol man's advice, no point in arguing with him, he said its a milder smoke.

It seems to be the one everyone recommends. I noticed the cherry smokes less and is milder then the hickory. Mesquite is the only wood I think would be nasty with salmon. How long you smoke for?

[Tiler_J]

Nice what kind of wood chips do you use?

2 pans of Adler (the fine chips) then 1 pan of cherry (chunks)

I've never used alder but that's suppose to be the be all end all for salmon. I used cherry yesterday and some batches I use hickory (big chunks) and they all have been good. I'm going to have to try the alder.

I got a bunch of quail and chukar I'm gonna have to try and smoke one day.

Let's do it!

Rotisserie!

[3legged_lab]

Nice what kind of wood chips do you use?

2 pans of Adler (the fine chips) then 1 pan of cherry (chunks)

I've never used alder but that's suppose to be the be all end all for salmon. I used cherry yesterday and some batches I use hickory (big chunks) and they all have been good. I'm going to have to try the alder.

I was going off of my ol man's advice, no point in arguing with him, he said its a milder smoke.

It seems to be the one everyone recommends. I noticed the cherry smokes less and is milder then the hickory. Mesquite is the only wood I think would be nasty with salmon. How long you smoke for?

The guy I got the recipe from said to smoke @ 160-170° for 7 hours. I think the elements in dad's smoker is starting to go out because at the 7 hour mark it was nowhere near done. Ended up going 12 hours.

[GadwallGetter530]

[quote="Bootlipkiller"]Nice what kind of wood chips do you use?

2 pans of Adler (the fine chips) then 1 pan of cherry (chunks)

I've never used alder but that's suppose to be the be all end all for salmon. I used cherry yesterday and some batches I use hickory (big chunks) and they all have been good. I'm going to have to try the alder.

I got a bunch of quail and chukar I'm gonna have to try and smoke one day.

Let's do it!

Rotisserie![/quote]
Oh yeah. Thats a plan.

[Bootlipkiller]

[quote="Bootlipkiller"]Nice what kind of wood chips do you use?

2 pans of Adler (the fine chips) then 1 pan of cherry (chunks)

I've never used alder but that's suppose to be the be all end all for salmon. I used cherry yesterday and some batches I use hickory (big chunks) and they all have been good. I'm going to have to try the alder.

I was going off of my ol man's advice, no point in arguing with him, he said its a milder smoke.

It seems to be the one everyone recommends. I noticed the cherry smokes less and is milder then the hickory. Mesquite is the only wood I think would be nasty with salmon. How long you smoke for?

The guy I got the recipe from said to smoke @ 160-170° for 7 hours. I think the elements in dad's smoker is starting to go out because at the 7 hour mark it was nowhere near done. Ended up going 12 hours.[/quote]
Wow, if it's hot here (90's) I do about 4 hours. On a cold night 6 to 8 hours. The one I have cooks at 170.

[GadwallGetter530]

Wow, if it's hot here (90's) I do about 4 hours. On a cold night 6 to 8 hours. The one I have cooks at 170.

I got a decent smoker from my dad a couple of years ago. I need to get on this and try to do some stuff. Salmon alone is worth it.

[3legged_lab]

[quote="3legged_lab"][quote="Bootlipkiller"]Nice what kind of wood chips do you use?

2 pans of Adler (the fine chips) then 1 pan of cherry (chunks)

I've never used alder but that's suppose to be the be all end all for salmon. I used cherry yesterday and some batches I use hickory (big chunks) and they all have been good. I'm going to have to try the alder.

I was going off of my ol man's advice, no point in arguing with him, he said its a milder smoke.

It seems to be the one everyone recommends. I noticed the cherry smokes less and is milder then the hickory. Mesquite is the only wood I think would be nasty with salmon. How long you smoke for?

The guy I got the recipe from said to smoke @ 160-170° for 7 hours. I think the elements in dad's smoker is starting to go out because at the 7 hour mark it was nowhere near done. Ended up going 12 hours.[/quote]
Wow, if it's hot here (90's) I do about 4 hours. On a cold night 6 to 8 hours. The one I have cooks at 170.[/quote]
I started it first thing this morning at work and let go while I was on a job, I set it outside so I didnt smoke out the shop which I probably shouldn't have done. The wind was blowing pretty stiff all day and I think that may have slowed it down. Either that or the element is going out.

[QH's Paw]

I started it first thing this morning at work and let go while I was on a job, I set it outside so I didnt smoke out the shop which I probably shouldn't have done. The wind was blowing pretty stiff all day and I think that may have slowed it down. Either that or the element is going out.

I throw the box over mine and if it is in the 20s or lower, I wrap it in a towel before I throw the box over it.

[Bootlipkiller]

[quote="Bootlipkiller"][quote="3legged_lab"][quote="Bootlipkiller"]Nice what kind of wood chips do you use?

2 pans of Adler (the fine chips) then 1 pan of cherry (chunks)

I've never used alder but that's suppose to be the be all end all for salmon. I used cherry yesterday and some batches I use hickory (big chunks) and they all have been good. I'm going to have to try the alder.

I was going off of my ol man's advice, no point in arguing with him, he said its a milder smoke.

It seems to be the one everyone recommends. I noticed the cherry smokes less and is milder then the hickory. Mesquite is the only wood I think would be nasty with salmon. How long you smoke for?

The guy I got the recipe from said to smoke @ 160-170° for 7 hours. I think the elements in dad's smoker is starting to go out because at the 7 hour mark it was nowhere near done. Ended up going 12 hours.[/quote]
Wow, if it's hot here (90's) I do about 4 hours. On a cold night 6 to 8 hours. The one I have cooks at 170.[/quote]
I started it first thing this morning at work and let go while I was on a job, I set it outside so I didnt smoke out the shop which I probably shouldn't have done. The wind was blowing pretty stiff all day and I think that may have slowed it down. Either that or the element is going out.[/quote]
I bet the wind slowed it down. They sell parts for the big and little chief at Walmart I noticed the other day.