Notes about Recipes in this book

• Double whiskey-smoked turkey

  • Aggie92 on February 06, 2017

    Made this recipe for Super Bowl Sunday using a bone-in turkey breast. Absolutely delicious, but a tad salty. Brined the turkey for approximately 15 hours and rinsed well before adding to the smoker. Smoked at 225 degrees and after 6 hours and well into the second half of the game, we finally had to crank the smoker up to 350 to get the breast up to 165 degrees. Could have been high altitude, turkey seems to take forever and a day to cook at 6100 feet. We loved how juicy this turned out and the flavor of the whiskey barrel chips was fantastic. Had a great smoke ring too, went half way into the breast. Can't wait to make this with a whole turkey for Thanksgiving.

• Kippered salmon

  • Aggie92 on February 15, 2017

    Delicious! And really easy too. My fillet was closer to 2.5 lbs so I cured the salmon for 6 hours. Rinsed well and smoked with alder. My smoking time was considerably longer (approximately 3 hours) than what the recipe states. It was only in the low 40s outside and my smoker had a hard time trying to maintain 225 degrees. I also liberally sprinkled cracked black pepper onto the fillet before smoking. I loved that you could still taste the dark rum. I think bourbon or whisky would be just as good too.

  • Pizzacat13 on March 02, 2022

    Followed the recipe and this turned out perfectly. Delicious and kissed with smoke. I used a sashimi grade side of salmon, which I don't think is required, but I do think starting with good quality salmon is important. I added some smoked paprika to the rub. It cooked much quicker than I thought- approx-1.5 to 2 hrs at about 225-240 degrees F, it was cold out too (approx minus 10C).

  • Pizzacat13 on July 15, 2023

    Made this again and got cocky about how long the cure should be on the salmon for and left it for about 16 hours- BIG MISTAKE!! The salmon totally over-cured and it was way too salty. Life lesson for me- follow the recipe! I've made this before following the recipe and it turned out perfect, I have no idea what I was thinking deviating like that.

• Maple-mustard barbecue sauce

  • clkandel on February 24, 2023

    Used this on salmon. Nice flavor.

• Salmon candy

  • foodie4fun on July 31, 2024

    Do not over cure the fish watch the time. Better when it sits overnight.

• St. Louis ribs with vanilla-brown sugar glaze

  • sarahawker on July 05, 2022

    Used this rub and heavily coated the ribs and smoked for approx 3/12 - 4 hrs. Did not make the glaze because of time constraints at the end but the family LOVED the flavor and that it was a pretty heavy rub.

• Smoked salmon chowder

  • Pizzacat13 on July 15, 2023

    Made this with the kippered salmon from the same cookbook. Delicious! Wouldn't change anything about it. Not sure I could taste the smoke in the salmon, but it didn't matter. I found I had to simmer the soup a little longer in the fish stock so the potatoes were tender. Will make this again for sure.

• Smoked shrimp cocktail with chipotle-orange cocktail sauce

  • Pizzacat13 on November 08, 2021

    Not really sure what to make of this recipe. Worth noting upfront is that the quantity of ingredients for the chipotle cocktail sauce makes a huge vat of the stuff. It's delicious, but even if you halved the recipe you would have ample leftovers, I am trying to work out what to do with what is left (Mexican pizza...?). Also, the whole smoking shrimp thing- I understand it is a trade-off between grilling high and fast and not having much smoke flavour or smoking the shrimp and having a slight "rubbery" texture. I went with the latter approach to maximize the smoke flavour and the texture was pretty gross, I would say more mushy than rubbery. The flavour is amazing though. This would be really great in a taco, but just on its own...not sure. Will I make this again.....also not sure.

• Smoked beef tenderloin

  • HalfSmoke on November 22, 2018

    Simple and fantastic. Outshone the turkey on Thanksgiving. Smoked with cherry wood. A nice, subtle touch.

  • DFarnham on October 19, 2021

    Incredible--must use the triple hot horseradish on the side. Served with a twice-baked potato and salad. Smoked bacon apple crisp for dessert. Dinner guests were blown away.

• Smoked planked Camembert with jalapeños and pepper jelly

  • HalfSmoke on March 01, 2017

    This is super simple and super delicious. A real crowd pleaser.

• Chinese barbecued pork (Smokehouse char siu)

  • HalfSmoke on March 01, 2017

    Just ok. Would probably use a leaner cut, like pork loin, next time.

  • SSteve on June 12, 2022

    This came out great for me. I'll definitely be making this again.

• Three hots horseradish sauce

  • HalfSmoke on November 22, 2018

    Where there is beef, there must be horseradish. This is a perfect accompaniment to smoked roast beef.

• Made-from-scratch bacon

  • HalfSmoke on March 01, 2017

    This is an EXTREMELY salty bacon. There are other, better recipes out there for curing and smoking your own bacon.

• Tea-smoked duck

  • HalfSmoke on March 01, 2017

    Fantastic duck. I modified this just slightly. I wasn't fond of the idea of throwing rice and brown sugar into the belly of my expensive grill, so I used a smoke pot. What's a smoke pot? Take a 2 quart cast iron Dutch oven, drill three 1/8" holes in the bottom, put your smoking ingredients inside and seal,the top with a flour paste. Nestle this into your charcoal with the holes pointing directly into the flame.

• Smoked duck tacos

  • HalfSmoke on March 01, 2017

    Made these with the tea Smoked Duck. Fantastic.

• Barbecued onions

  • HalfSmoke on June 02, 2018

    Easy and tasty side dish for very little effort.

• Smoked bacon-bourbon apple crisp

  • HalfSmoke on March 01, 2017

    This doesn't seem like it should work. Smoke on a fruit crisp? Must be tried to believe. It is incredible.

  • DFarnham on October 19, 2021

    Words cannot describe....just try this. Used a mix of tart apples from family orchard; gingersnaps and topped with high-end vanilla ice cream. One to impress the company!

• Smoked cheesecake

  • DFarnham on November 07, 2021

    There are some things that shouldn't be smoked. Cheesecake is one of them. This was AWFUL. The smoke flavor made the whole thing taste rancid. We took one bite and tossed the entire thing.

• Red hot wings with Pac-Rim seasonings

  • DFarnham on October 09, 2021

    Fantastic! Especially if you like jalapeños!

• Home-smoked pastrami

  • DFarnham on October 09, 2021

    Followed recipe as written. Brined two brisket at once for 12 days, turning regularly. The outcome was worth the time--delicious pastrami. Made a great hash and mouth-watering pastrami sandwiches.

• Smoked tomato-corn salsa

  • jimandtammyfaye on June 13, 2023

    Amazing! I made it as a garnish for the book's tri-tip recipe. The recipe made a huge amount, but we didn't have any problem eating it. The tomatoes I had weren't the best, but I'll make the salsa again with heirlooms. Seed the tomatoes after smoking/before dicing, otherwise there will be too much liquid in the salsa. I used hickory in my smoker. Twenty minutes imparted a delicate smoky flavor that wasn't overpowering, while the vegetables retained some crunch.

• Smoked tri-tip

  • jimandtammyfaye on June 13, 2023

    Seasoning was wonderful, and the accompanying salsa made this a definite repeat recipe. I seasoned the meat several hours in advance and stored it in the fridge. Hickory gave a nice flavor.