Share Your SmokinTex Experience!
It's always fun to invite some fun friends over and share good food, laughter and great conversation.
And what better way to showcase your awesome skills with your SmokinTex smoker! Smoke all your favorites -- brisket, ham, baked beans and whatever makes your heart sing.
Don't worry if there are stains on the carpet! Entertaining and being with people you enjoy is good for the soul and also healthy.
Smoked Salmon Ideas
Photos by SmokinTex Forum member SmokinBob.
"Now up here in the PNW (Pacific Northwest) we have a traditional way of eating our smoked salmon, at least my family does.
Here's how it's done:
Ritz cracker slathered in Philadelphia cream cheese with a nice sized chunk of smoked salmon on it and a caper or two to dress it up.
Pop the entire thing in your mouth and you're ready to start constructing your next one.
As for the salmon, it was excellent, flakey and smoky with a beautiful orangish/pink coloring.
I love this smoker. 'Nuff said.'"
Contributed by SmokinTex Forum member zkirby77.
"I dry brine my salmon with 1/4 cup kosher salt, 1 cup brown sugar, some onion powder, garlic powder and dill weed.
I brine for 4-6 hours and then rinse and dry to skin them on a plank in the fridge for 2-3 hours. Once skinned I smoke with pecan wood for 1-1.25 hours at 170°F or until internal temp hits 160°F."
Photo and recipe posted on SmokinTex Forums by member
Get inspired and watch our SmokinTex video on salmon.
|Smokin Salmon by SmokinTex with Scott Wallace.|
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