This is what I always thought was happening, but you can't tell that to a person promoting moistness
through the viral spreading of their revolutionary idea.
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I got 30Lbs of deer/elk summer sausage and 20lbs of jerky going on right now and it 0*F outside!
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That's what happens when you get close enough to shoot a picture, huh?
You say, "Hell, as long as I came all this way, might was well blast one of em."
Daddy need sausages.
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:-):-)
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:-)
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I'd be curious to see how the kings of pseudo-science did their test. It doesn't take a rocket scientist to figure out that in a smoker with indirect heat the can will never boil, but if you are cooking direct heat in a grill, with the coals under the can and bird, coals run can run from 550 to 900 degrees surface temp, if that would be enough direct radiation over the short distance to the bottom of the can to get it to boil. If you put a can on the grill sans chicken under the same conditions, it will will boil within a few minutes.
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:-)

I prefer spatchcocking but like to do a beer can chicken once or twice a year. I've never had the liquid in the can boil but on a gas grill over indirect heat it was hot enough for there to be quite a bit of water vapor coming up from the can. And this was with a metal rack and drip pan that the can sat in, which would transfer quite a bit more heat to the contents of the can vs. using just the can.
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Just pulled 2.5 lbs of Coho salmon for tomorrow out of the cold smoker.

Image
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Adam, I showed that to my wife and she said "Drooooool!" :-)
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It's so easy, James. Just mix some salt, sugar and spices, dump it over a hunk of salmon, let it sit in the refrigerator for 1-2 days, wash it off, toss it back in the refrigerator to dry for a day, then toss it in a cold smoker.

About two years ago, Peter (pnoon) and I started with the same recipe, since that point, we've diverged with our individual styles and tastes on both the formula/ingredients and the method. It's really neat when you look at where we started and where we are with it today.

When I get some more time (might be a few days), I'll post some more on where my formula is at.
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Yep. Very easy.

I posted this 3 years ago and have really only made one minor modification.
http://www.cigarasylum.com/vb/showthread.php?t=50507
I no longer put weights on the fillets. I just cover it in the cure and fugeddaboutit.
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3 years? Has it been that long? Damn...

I've made a number of modifications.
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Great info, thanks. I guess I'll have to look into getting a cold smoker. Doing it on my WSM is a PITA from what I've read.
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Nah, it's easy. Cost you less than $20 too.

http://www.cigarasylum.com/vb/showpo...postcount=1399

:-)
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or... you can take a look at this web page for a cold smoker too:

http://www.amazenproducts.com/default.asp

...:-)
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Cool; that's some MacGyvering right there, and I mean that in a good way!
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No, THIS is McGyvering!

http://www.foodnetwork.com/recipes/a...ed-salmon.html
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Have another turkey going in the Pitbarrel right now :-)
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Just curious, did you do it whole on the grate, or quartered and hung on the hooks?
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I do it whole on hooks
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