Smoked Recipes
on the Web

Product:

First and most import are quality and cleanliness. Use only fresh or fresh frozen salmon that is of a high quality. Don't use that 20 lb water marked gator salmon that was just about ready to spawn-out and die before you caught it up the river. Smoking does not "cover" or "hide" poor quality fish. In fact it will call attention to problem areas, think tight hip hugger jeans. A good rule of thumb is to only smoke fish you would eat fresh.

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

Preparation:

Make sure your preparation area is clean and sanitary, beg/bribe your mother to come over if need be. Carefully clean and remove all the slime and blood from your fish. Fillet or "split" the fish leaving the skin on. Remove the pin bones down the middle of each fillet with small pair of pliers. Next cut the fillets into equally sized strips, this insures they all finish smoking at the same time. Try to keep both the fish and your preparation room as cool and clean as possible during this time to keep bacteria growth to a minimum....more...

Prepping your grill...

Just about everybody has a Weber kettle charcoal grill in their back yard. You can smoke some pretty good ribs on these things. Here’s how to set it up so that you are “offset smoking” and not grilling... I simply start it up by making two piles of charcoal briquettes on opposite sides of the grill (away from the center). Make sure your vents on the bottom of the grill are open and not clogged with ashes. I then squirt my lighter fluid on the briquettes and light them.

Start soaking your wood chips at least an hour before you will need them. I make sure the charcoal is white before I start smoking so that all the lighter fluid has burnt up and does not give your meat a lighter fluid taste. If you want to use a charcoal chimney to start your charcoal, that’s OK too - some people hate using lighter fluid. Just dump your “white” charcoal from the chimney on opposite sides of the grill when they are ready. You can place a disposable aluminum pan between your charcoal piles and fill it with about an inch of warm water or beer if you want....more...

See Texas Style BBQ

Web recipes-on-the-net.com

BBQ Chicken Recipe - How to Make the Most Tender BBQ Chicken by Steven Aucoin
BBQ Smokers - A Long History in American Cooking by TC McRae
BBQ Smoking Basics Part 1 - Things Every First-Time BBQ Smoker Needs to Know by Johnny Miller
BBQ Smoking Basics Part 2 - Feed Your BBQ Smoker the Good Wood by Johnny Miller
BBQ Smoking Basics Part 3 - The Importance of Regulating Your BBQ Smoker's Temperature by Johnny Miller
Chinese Tea Smoked Chicken by Alan Beggerow
Cooking Competition Quality Ribs in your Backyard by Bill Anderson
Great Barbeque Recipes - Apple Smoked Spareribs by Tommy Nopud
How to Cook Great Smoked Barbeque Turkey Legs by TC McRae
How to Cure and Smoke Your Own Meats by Joe Johnson
How to Make Smoked Chicken by Ian Pennington
How to Smoke a Turkey by Lavern Gingerich
How to Smoke on Any Grill Using Smoker Chips by Jonathan Goodman
How to Use a Smoker - Pairing Wood With Food by Denise Clarke
Is Smoker Cooking For You? by Dave Owen
Let Wood Chips Make Your BBQ Smoker Unique by Paul Yates
Mouth Watering Barbecue Spare Ribs by Vinny DiLeo
Preserving Your Chillies - Smoking by Nigel Laubsch
Secrets to World Famous Smoked Salmon by Seth Scrimsher
Smoked Chicken Recipes by Clara Mckenzie
Smoker Cooking Is Worth The Wait! by Peyton Hines
Smoking Meat and Sausage - Here Are the Kinds of Wood to Use by Michael Buckingham
The Top Eleven Tips For the Best Barbecue Ribs You've Ever Had! by TC McRae
Top 14 Tips for Better Barbecue by Bill Anderson
Types of Wood For Smoking by Aaron Ralston
Use a Barbeque Smoker for Easy Outdoor Cooking and Great Flavor by Billy Bristol
What Does Smoking Do to Meat? by Gert Van As
What Exactly is Cold Smoking? by Aaron Ralston

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