I read Bill Hueb almost every day, he posts on Waiting for the Big Kahuna, him and Ground Zero. I just lurk, though.
The hard thing to learn about smoking is that meat gets tough before it gets tender, then after it gets tender, it gets tough if you keep cooking it. So you need to know where you're at. A thermometer works with big cuts of meat. With chicken you can tell by shaking the thigh - if it's loose, the chicken's done. I did a chicken, and it sure looks good. But I also did boneless pork ribs, and they came out a little tough. I think I might have let them go too long, while I was making a grocery run for more beer, cokes, chips, and a frozen pie.
Chris finally called from Safeway a few minutes ago. Chris didn't realize I had invited JK back to the house, and so he's not coming. Cleaned up the house for nothing!
I plan on trying smoked salmon next, but not real smoked salmon like you are describing, I will smoke it at 200, which will both smoke and cook it.
One of these days I will try gravlax, the detective in one of the series I like makes gravlax, and it sounds good. |
