Smoke Recipes

• 1 lb salmon filet
• 2 tbsp kosher salt
• 2 tbsp dark brown sugar
• alderwood chips or pellets or apple wood

1. Pat dry the salmon with a paper towel and place on a rack lined sheet pan.
2. dry brine: In a bowl, mix together the brown sugar and kosher salt. Lightly coat the skin side (about ¼ the amount of the brine). Thoroughly coat the meat side of the salmon with the rest of the brine. Place the salmon back onto the rack, skin side down, making sure that it’s lifted from the bottom of the sheet pan. Cover with foil.
3. Let sit in the fridge for 8 hours or overnight to marinate.
4. Rinse off the brine with water and pat dry. Place the salmon back onto the rack uncovered.
5. pellicle forming: Place back in the fridge for at least 5 hours or until it forms the pellicle. The skin should be tacky and glossy. Remove the fish from the fridge and place it on the counter for about 30 minutes to prepare for even cooking.
6. Preheat the smoker to 140-150 °F. Add the fish and close the lid. Using low heat to prevent overcooking (forming albumin, or white spots) until internal temperature reaches 130~140 °F
7. Let the fish rest on the counter, uncovered for about 10-15 minutes.

• 3 lb meat
• Coating with yellow mustard
• Salt and Pepper (overnight if you have time)
• Smoke until internal temperature reaches 170F
• Wrap and continue until internal temperature reaches 200~205
• Rest and pull into big chunks

https://theonlinegrill.com/whole-chicken-electric-smoker/

https://bakeitwithlove.com/smoked-beef-back-ribs/

https://www.food.com/recipe/texas-bbq-ribs-41226

• brown sugar
• honey
• dry rub seasonings
  • 1⁄3 cup brown sugar, to taste
  • 11 ounces chili powder
  • 2 tablespoons seasoning salt
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons cayenne, to taste
  • 1 tablespoon cracked black pepper
  • 2 tablespoons paprika

• Prepare barbeque smoker with hickory or pecan wood.
• If you use briquets and woodchips, soak the chips in water.
• Rub ribs with dry rub and let set for one hour before starting to smoke.
• Smoke ribs slowly over indirect heat, 250 to 275 degrees for 2 1/2 hours.
• Wrap ribs in foil, cover meat generously with brown sugar and honey.
• Cook meat till rib bone twists and pulls freely out, about 2 1/2 to 3 more hours.