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Sir Smokesalot here.

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  • crvan
    replied
    Welcome Sir Smokesalot, I use my firepit it all the time in the winter to cook breakfast after a bon fire the night before.

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  • crvan
    commented on 's reply
    If it is a question in your mind DON'T DO IT

    Rob

  • Pamcooks4fun
    replied
    Hi, well I think I screwed up. I am working with wild caught Salmon and put it in a Sugar and Morton Canning Salt according to the directions I got on another site. Here is were I think I am in trouble, I have had it in the refrigerator for 4 days because of some events that kept me from finishing and smoking (hot smoke) the fish. I did get to turn it in the container every day but that is it. So is my fish dead? Can I save it by rinsing it adding a little brown sugar and follow the directions on this site to finish the site? Will I kill my family? It looks perfectly fine and doesn't have an off odor. I recently joined because I wanted to start smoking fish and meat so I need beginners help. Thanks Pam

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  • David Parrish
    replied
    Welcome SS! When you get a chance please check out my Welcome letter and Tips post here. Tip #1 will help you create your Sig.

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  • Jon Solberg
    replied
    Welcome Sir. Go Aquasocks!

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  • Sir Smokesalot
    replied
    Incredibly enough even though I live in the state with the highest proclaimed recreational and medicinal pot use in the nation, I myself have never done it other than second hand use.

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  • Jerod Broussard
    replied
    Good to have ya....no kidding on the quality of BBQ you can produce. I literally came out the gate with this website with respect to smoking ribs, butts, briskets, etc., etc....freaks people out.

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  • boftx
    replied
    Welcome!

    But one has to ask: Just what does "Sir Smokesalot" smoke a lot of since you are in WA?

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  • Sir Smokesalot
    started a topic Sir Smokesalot here.

    Sir Smokesalot here.

    Howdy all, writing from Everett Wa. today. just a little bit north of Seattle. I have been using the site for almost a year now and wow has the quality of my barbecue increased! I use a Smoke hollow water smoker for ribs, bacon, brisket, and pork butt. And for the barbecue duties I use a 2014 model charbroil tru infrared with grillgrates. Occasionally I use the firepit in the yard to smoke and cook with logs, typically hazelnut, since we have a hazelnut tree in our yard.
    Just wanted to say keep up the good work and I am proud to support such an ...ehem , amazing!! site!
    Cheers, or as we say it here Skal!!

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