Will Weber send gardenfork a smoker?
After the Smoked Salmon debacle, I really want to smoke food the correct way, and their Smokey Mountain Cooker receives high praise on the web, so I sent their marketing dept. an email about gardenfork.tv and its thousands of devoted viewers. I asked if they would consider sending me one of these smokers, but have not heard back from them.
How about a grass roots write-in campaign? You can contact them at firstname.lastname@example.org . Ask them to send one of these great smokers to us so we can show everyone how great a smoker it is. Lets show them how Web 2.0 and the power of social media can foster Weber Grill brand loyalty.
Back to the Burnt Salmon. A reader sent me this email about what I'm doing wrong ( how unusual... )
I use a smoker very similar to the one you used. I think smaller chunks of moist apple wood would be better so that you can avoid putting them on the heating elements. I shorted out mine doing that and had to get a replacement heating element and found out in the instructions about this fact. I use a flavored brine: the recipe follows and typically don't need to smoke more that a couple of hours in my "tube smoker". I then use a vacuum packer to store each piece in the refrigerator. Often I cut the salmon into 2 to 3 " steaks. They make great gifts for neighbors.
1 quart H2O
½ cup maple syrup
¼ cup salt
1 tablespoon black pepper
1 tablespoon garlic powder
1 tps nutmeg/
1 tps cinnamon
½ tablespoon meat tenderizer
Recommend several hours of brine in the refrigerator. Prior to smoking, air dry for at least 1 hour.