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Cory sticks a whole chicken in there in the morning, and voila, at 1PM you have a nice rich, toasty smoky, utterly juicy chicken. Put some veggies in with the drippings and you are good to go.
My favorite so far is this:
Sort of Salmon Candy
Cut fresh salmon (the fattier the better) into 1/2 inch chunks.
Brine over night or up to 2 days in a mixture of kosher salt, water and maple syrup or molasses. Throw in a little clove or black pepper, what ever you like.
Take out chunks and let dry on a wire rack for a half hour (this gives them a sheen)
Put chunks on rack in smoker and smoke on apple wood, oak or cedar. 4 hours for tender and chewy. Up to 8 hours for a more "jerky" salmon.
Brush once ot twice towards the end with a mix of a little honey and warm water (just a few drops of water).
Brine over night or up to 2 days in a mixture of kosher salt, water and maple syrup or molasses. Throw in a little clove or black pepper, what ever you like.
Take out chunks and let dry on a wire rack for a half hour (this gives them a sheen)
Put chunks on rack in smoker and smoke on apple wood, oak or cedar. 4 hours for tender and chewy. Up to 8 hours for a more "jerky" salmon.
Brush once ot twice towards the end with a mix of a little honey and warm water (just a few drops of water).
Salty, sweet, smoky and perfect with a glass of Loosen Riesling.
- Stefan.
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