Neighbor_guy Posted April 21, 2009 Share Posted April 21, 2009 I used to have an old gas grill that I had turned into a smoker and used to smoke fish at 210. This windstorm has toppled and destroyed it. Broke the lid and body into a dozen peices Now I have to figure something else out. Right on the verge of spring carp shooting. I just ordered a salmon for cripes sake.... arrrrhhhhgggg Quote Link to comment Share on other sites More sharing options...
goblueM Posted April 24, 2009 Share Posted April 24, 2009 just use a cardboard box on top of the grill to keep the smoke in until you figure out a more permanent solution! Quote Link to comment Share on other sites More sharing options...
merkman Posted May 11, 2009 Share Posted May 11, 2009 Now I have to figure something else out. Right on the verge of spring carp shooting. I just ordered a salmon for cripes sake.... arrrrhhhhgggg If you don't have anything else figured out yet I have a couple of smokers you could use to get you though. I live in Isanti.Let me know if you still need something. Quote Link to comment Share on other sites More sharing options...
Neighbor_guy Posted May 13, 2009 Author Share Posted May 13, 2009 Thanks for the offer Merkman. I ended up using my fathers grill last night. (Holly Schnikees was it windy ) And the fish turned out great!!! Salmon ala Neighbor_Guy. I finaly tweeked my recipe back to were I wanted it. Something about a cooking process that takes almost 4 days to get from start to finish just makes the end product so satisfying.... Quote Link to comment Share on other sites More sharing options...
merkman Posted May 13, 2009 Share Posted May 13, 2009 Something about a cooking process that takes almost 4 days to get from start to finish just makes the end product so satisfying.... Then it is gone 60 seconds after it hits the table.... It is always so bitersweet when that happens. Quote Link to comment Share on other sites More sharing options...
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