Live Stoner Chat Live Stoner Smoking!!! BBQ & Live Fire Chitchat

[Jraven]

Hey friends kinda quiet in here but here's some action:smoking:
I have the smokehouse loaded with @50lbs of coho/silver salmon

Just an old wood smokehouse with stainless steel racks and a pot at the bottom for the fire. Peeled green alder for fuel

 

[Jraven]

And 8 hrs later it's about there. I always start out with a shot of temps up to 170F/76C, then cool it down. I'm going to let it idle for the rest of the evening then cool overnight.Then we'll vacuum pack it in the morning. This is a style we used before we had refrigeration and it's become popular with friends and family so we do it at the end of our commercial fishing season each year. It's good for a year in the freezer

 

[bushmasterar15]

And 8 hrs later it's about there. I always start out with a shot of temps up to 170F/76C, then cool it down. I'm going to let it idle for the rest of the evening then cool overnight.Then we'll vacuum pack it in the morning. This is a style we used before we had refrigeration and it's become popular with friends and family so we do it at the end of our commercial fishing season each year. It's good for a year in the freezer View attachment 952948

Wow looks so tasty. It wouldn't make it a year here I'd be eating some each day.

 

[Jraven]

Wow looks so tasty. It wouldn't make it a year here I'd be eating some each day.

My fav is lightly smoked and canned ..now I can eat that everyday

 

[Dr.Bubbles]

My fav is lightly smoked and canned ..now I can eat that everyday[emoji106]

Are you from Alaska by any chance, or are least somewhere in the PNW? Green Alder....that's DEFINITELY an Alaska thing. Looks great....happy Fish Taco Friday!!

THEY'RE called KAAAAHBS Joe's dad's stuff

 

[Jraven]

Are you from Alaska by any chance, or are least somewhere in the PNW? Green Alder....that's DEFINITELY an Alaska thing. Looks great....happy Fish Taco Friday!!

THEY'RE called KAAAAHBS Joe's dad's stuff

Yep brother I'm in Southeast Alaska

 

[Free Flow]

And 8 hrs later it's about there. I always start out with a shot of temps up to 170F/76C, then cool it down. I'm going to let it idle for the rest of the evening then cool overnight.Then we'll vacuum pack it in the morning. This is a style we used before we had refrigeration and it's become popular with friends and family so we do it at the end of our commercial fishing season each year. It's good for a year in the freezer View attachment 952948

I'd rub that all over my body and be such a happy man lol

 

[Marshydro]

And 8 hrs later it's about there. I always start out with a shot of temps up to 170F/76C, then cool it down. I'm going to let it idle for the rest of the evening then cool overnight.Then we'll vacuum pack it in the morning. This is a style we used before we had refrigeration and it's become popular with friends and family so we do it at the end of our commercial fishing season each year. It's good for a year in the freezer View attachment 952948

looks soooo delicious:drool:

 

[Dr.Bubbles]

looks soooo delicious:drool:

Howdy stranger, welcome to my BBQ & Live Fire Chit-Chat thread. It's been a little slow lately...sadly, I need a new smoker...that fishies looks tasty though. Good job.

THEY'RE called KAAAAHBS Joe's dad's stuff

 

[Marshydro]

Howdy stranger, welcome to my BBQ & Live Fire Chit-Chat thread. It's been a little slow lately...sadly, I need a new smoker...that fishies looks tasty though. Good job.

THEY'RE called KAAAAHBS Joe's dad's stuff

only can post BBQ on here？