COOKING FISH SMOKER : FISH SMOKER
Cooking fish smoker : Indian barbie cooking games
Cooking Fish Smoker
- (cook) prepare a hot meal; "My husband doesn't cook"
- (cook) someone who cooks food
- The process of preparing food by heating it
- The practice or skill of preparing food
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- Food that has been prepared in a particular way
- a person who smokes tobacco
- A person or device that smokes fish or meat
- A train compartment in which smoking is allowed
- A person who smokes tobacco regularly
- a passenger car for passengers who wish to smoke
- A flat plate of metal, wood, or another material that is fixed on a beam or across a joint in order to give additional strength, esp. on a ship's damaged mast or spar as a temporary repair
- any of various mostly cold-blooded aquatic vertebrates usually having scales and breathing through gills; "the shark is a large fish"; "in the living room there was a tank of colorful fish"
- seek indirectly; "fish for compliments"
- catch or try to catch fish or shellfish; "I like to go fishing on weekends"
Smoked Whitefish, Mackinaw, MI
We kept passing gift-shops with signs saying "Smoked Fish", even driving into the parking lot only to exit in anticipation of finding the actual smoke shop. Eventually in Mackinaw City, we would come across Krueger's, 24-years of smoking fish over sweet maple. We opted for a whole whitefish (consumed on the drive to Petoskey, I had to stop and take these photos before the fish was gone), a trout fillet and two chunks of salmon, all locally caught and freshly smoked.
Unlike fish "cooked to order", I never hesitate to order smoked fish, the results usually always pleasing and more indicative of the smoker's preferences and techniques rather than hitting that "window of perfection". I wish I could have results like this, Victoria says it'll only take 24-years.
Smoked this bird and baked another in the antique oven... yeah... I do windows too!
Not of intrest to many, unless you happen to be an avid outdoor chef..... notice the silver thing behind the coals.....
To get enough heat in the brinkman to do a turkey in the cold November weather, I cut a hole in the back and turbocharged the smoker (Tim The Tool Man Taylor would approve) by attaching a Mr Heater propane heater. This suplements the heat from the coals and allowed me to easily maintain 250-270 deg or more if needed for poultry. Wet pecan wood was still added to the coals to generate a delicate smoke. A tin plate can be bolted on when the Mr Heater is removed and less heat is needed for fish and such....worked great and was much less money than a new high tech smoker!
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