Just too fun !

Former Member

Just a new member wanting to thank everyone for all the advise, recommendations, and recipes for my new CS 008. New Cabelo's opened last Friday and I picked up the 008 Sat. Hasn't been setting idle very much since. It's hard for a 60 year old man to find things that bring him this darn much enjoyment. Shoot, I haven't had this much fun since the bosses wife lost her swimsuit top at the company picnic 2 years ago. Food Saver is getting a workout and the milk jugs of frozen water are being replace in the freezer with wonderful smoked meats. Thanks to everyone.

9/1/064:46 PM

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wheelzSmmmmoooookin'!

quote:
Shoot, I haven't had this much fun since the bosses wife lost her swimsuit top at the company picnic 2 years ago. Food Saver is getting a workout and the milk jugs of frozen water are being replace in the freezer with wonderful smoked meats. Thanks to everyone.

JP smokin -- Congrats on yor purchase. sounds like you're having way too much fun already!

BTW - Any connection woth the bosses wife loosing her suit and the milk jugs and food saver?

Could be an interesting storyline there

9/1/064:52 PM

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Former Member

Welcome to the forum, JPsmokin! Glad you are enjoying the Smokette!

9/1/068:39 PM

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Former Member

Thanks Wheelz, Thanks GLH. Cured a 3lb salmon fillet last night and just put it in a few minutes ago.

9/2/069:04 AM

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Former Member

Welcome and good luck, who says you can't have too much fun. Always good to hear someone having fun with Q.

Be careful on the Salmon, start checking it at 140, I usually pull mine between 140 and 145.

Smokin'

9/2/0610:18 AM

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Former Member

Thanks Smokin Okie, I would have probably overcooked it especially since it is cured already. I appreciate the help.

9/2/0610:21 AM

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Former Member

The temp is subjective to you, so you'll find a temp that gets you the texture you want. I just don't like overcooked fish, so I tend to undershoot. It will keep cooking maybe 5 degrees after you pull it. The thin end of the filet will be overcooked usually, so I concentrate on the thickest part.

I did 2 FE's full of whole salmons last week and wish I had photos to post, but it was too busy a day to remember to take photos...

9/2/0610:24 AM

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Former Member

WEll, I pulled the Salmon at 143 and it was overdone for sure. Decided to check my Taylor digital thermometer and put it in boiling water. The temp read a constant 207. Is this a legitimate way to check accuracy and if so, it looks like mine reads 5 degrees low.

9/3/069:30 AM

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Former Member

Sorry for the unnecessary post. I did a search on thermometers and found the answers. I will in the future, resort to the search function first.

9/3/0610:06 AM

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Former Member

Did anybody get pics of the bosses wife? Just wonderin.... Lots of good Q ahead!!

9/3/064:52 PM

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Former Member

actually, two people did get pictures but they have not been seen by anyone since that day. I guess they still want to keep working.