h1. Grills and Smokers

http://en.wikipedia.org/wiki/Smoking_(cooking)

Smoked Salmon Using the "Little Chief" Smoker
http://www.youtube.com/watch?v=9k30bFVQztA

http://www.amazon.com/Smokehouse-Products-Little-Chief-Smoker/dp/B000ZKZJMY

Electric vs all-wood/fire?


hr.

Info from listening to the "Really Big Show":http://www.espncleveland.com/common/page.php?pt=reallybigshow&id=127 on "AM 850 WKNR ESPN Cleveland radio.":http://www.espncleveland.com/

bq. _++"If you are lookin', then you ain't cookin'."++_ - #quote

+Smokers/Grills+

* "Memphis Wood Fire Grills":http://memphisgrills.com/ - _"Fueled by 100% natural wood pellets"_ - used by Rizzo -(they're electric) 
** "Memphis Select Grill":http://memphisgrills.com/products/grills/memphis-select
* "The Good-One":http://thegood-one.com/
** "The 'Open Range'":http://www.aceofheartsbbq.com/model30p.html - for home use
** "brochure":http://www.aceofheartsbbq.com/Good-One_Brochure.pdf [pdf file]

more.

+Smoking brisket suggestions+ 

From a The Good-One employee on the radio show:

* 8 hours
* 250 degrees
* "Kansas City Championship Rub":http://www.aceofheartsbbq.com/flavors-traditional.html combined with "Memphis-style Rub":http://www.aceofheartsbbq.com/flavors-traditional.html
* wild cherry charcoal/wood - US made

+Salmon smoking suggestions+

* leave skin on fish
* apply rub
* 250 degrees
* place directly on grill
* 45 minutes

Any cooking/smoking temp of 225 to 275 is safe for any food item. - From Chris at The Good-One.

Chris's other website:
http://three-little-pigs-bbq.com


Turkey
cover with paprika
350 degrees
cover with foil
3.5 hrs
170 degree internal temp


 #food - #recipe - #grilling - #smoking - #blog_jr