Winter Smoking

[DTro]

So I have a propane smoker that I want to try smoking up some Tulibees today that I have sitting in some brine. Is it OK to do it when the temps are this cold with the wind blowing as it is today?

It seems like a dumb question, but my thought is that it just will take longer and uses more propane. Can I just set it out on my deck and go to town?

[bloc004]

I just smoked some the other day with my propane smoker. I had no problems, but if you do, just put smoke on them for an hour or two, then transfer to oven. You should be able to still get a great smoke flavor.

How do you clean the tulibees? I just cut the heads and gutted them, but I had a hard time picking out the bones when done. There must be an easier way that what i did.

[DTro]

Alright, well I guess I will give it a try

[SkitterPopper]

I think you should be good to go. I smoked some a couple weeks ago and mine worked just fine. I have a bigger model with a bigger burner. You could fire it up and check the temp before you start. If you are not getting your desired temp just do as said above. Just smoke them for a couple hours and transfer to the oven and finish the process.

What time is the taste tasting tonight?

[SkitterPopper]

For reference, this is the model I have. It has a 15,000 BTU burner so that might be what helped me with winter operation.

Smoker

[Farley]

Dtro-Try to keep it out of the wind and wrap an old blanket around it if you're having trouble getting it up to temp. A cold windy day is definetly not ideal for smoking but it wouldnt stop me if I had it all ready to go.

[vister]

ive found wind will strip heat from and uninsulated smoker. try to shield it from wind, or put it on the side of a building out of the wind. i have a propane smoker i built myself, and i used a burner from a cheap turkey fryer. if its windy, i'll just turn up the heat a little. that burner set up of mine is nice. i can smoke from 95-600 degrees!

[Deitz Dittrich]

as others have already said.. if you can, do your best to insulate it from the wind.. the temps are not the bad issue.. also, again, smoke it less time and finish in oven.. I have done full turkey and ribs on some of the nastiest days imaginable.. came out great.. just not fun regulating the temp of smoker as the day goes on. BRRRR.

[DTro]

Yeah, she is strugglin big time. I'm using a Brinkman all in one smoker. I have it cranked and it is at about the "M" on the Warm.

I can't think my tank of propane will last long with the burner wide open.

[DTro]

Almost made it to "Ideal" temp

[DTro]

[OnAFly]

They look pretty good to me. Did you have to finish them off in the oven?

[Leaky]

Lookin Good!

[reinhard1]

they look tasty. good luck.

[Leaky]

I put a chicken & some country style ribs in the smoker an hour ago. Its 20 outside with a 15 MPH NW wind. The masterbuilt digital (insulated) came to temp in about 25 minutes and has held steady. The chicken (.99 lb at Rainbow this week) was brined and rubbed, then stuffed with onion and orange quarters.

The plan is to pull the chicken for a Cashew Chicken/Orzo Salad to go along side a big batch of Split Pea, Ham & Bacon Soup. A meaty smoked shank cooked for 1 1/2 hours in the soup and veggies will provide the ham. Grilled Cheese sandwiches will complete the meal. The ribs will become another meal early next week.

I'll post pics of the finished products. Good eatin for the next couple of days.

[Leaky]

Gettin There!

[reinhard1]

Leaky, your doing an awesome job. you have a great smoker there. good luck.

[Leaky]

Here is what the chicken turned into. Orzo, bacon, chicken, cashews, grapes, cheese, onion & celery all folded into kicked up Miracle Whip dressing. It was awesome, along with some stuffed crabbed shells I got at the local Coburns.

Soup and sandwhich for lunch today was great. I've been working on pea soup for years and think I finally nailed it.

Oh, and the Ribs sucked. Completely dried out and had to throw them out. Next time I will smoke em for 2 hours and then finish them braised in a somewhat thin barbacue sauce I like in the oven.

[reinhard1]

what can you say except Excelent!!!!great work. good luck.

[Walleyehooker]

I used to smoke tullibees years ago in my home made smoker which was about 4X4X8 feet tall. To clean them I would cut the heads off and split them down the back so they would fan open as I hung them in the smoker off of dowel rods with S type hooks. I would brine them for 24 hours in a salt solution then rinse them with cold water then coat them with brown sugar and stack them in a crock and let them sit for another 24 hours before putting them in a smoker. Yours look a little light in color and could MAYBE use a little more smoke and/or brown sugar.

Those stuffed shells at Coburns are pretty good and I might have to go get some out of the freezer for dinner tonight.

[Gordie]

Winter smoking and pickling fish are a couple of my favorite choices for cooking

Winter time requires a bit more baby sitting of them temp gauge but it's always worth the out come. Dtro those look great I may have to put something into brine soon I have bunch of jerky to make up.and I was thi king of smoking a turkey this week.