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Smoked Steelhead

1 cup granulated sugar
1 cup canning salt
1 teaspoon pepper
1 teaspoon poultry seasoning
2 teaspoons garlic powder
2 teaspoons onion powder
3 tablespoons lemon juice
1/4 cup Liquid Smoke
2 quarts hot waterCut fish into 3- to 4-inch steaks.In a large glass or porcelain pan combine all ingredients (make sure the pan is large enough to combine all the ingredients and large enough so the fish will be completely covered with brine mixture), then add the hot water. The water should be hot enough to dissolve all the ingredients completely. Add the fish after all the ingredients are dissolved. You may want to double the brine mix to make sure the fish is completely covered.Brine the fish for 24 to 36 hours in a refrigerator, turning every 12 hours. After 24 to 36 hours, remove the fish from the brine and put it directly into a smoker. If you like a smokier tasting fish, add hickory or mesquite chips to smoker. About 8 hours at 140 to 165 degrees F works best. If you are unsure about the temperature, check fish every couple of hours.After removing fish from the smoker, let it cool for several hours before eating.

Smoked deer ham
Smoked Deer Ham1 (5 to 8 pound) deer ham, trimmed neatly1/2 cup Worcestershire sauce 1 cup Italian dressing1 tablespoon cayenne red pepper1 tablespoon salt1 tablespoon pepper1 cup chopped onions1/2 cup soft butter Put ham in large container; cover with mixture o (Upload by user)

Jerk turkey breast
Jerk Turkey BreastJuicy and spicy smoked turkey to die for, a truly southern delight.Whole turkey breastWhite wineCaribbean jerkCayenneGarlicBasilInjectorSmokerCured red oak and green ouisache woodThis recipe is for a whole turkey breast (from a 20+ p (Upload by user)

Footsie`s pork roast
Footsie`s Pork Roast (or Pulled Pork)Another experiment that turned out so good, it`s become a favorite. I can`t be as exact as Kevin can be because although the method is basically the same, everything else is flexible and completely up to you. I have a Brinkman All In One Gas Grill. It`s a roun (Upload by user)

Smoked turkey
Smoked TurkeyFor each four quarts of water:uBrine/u1 1/2 cups curing salt 1/2 cup firmly packed brown sugar 3 cup cider 1/2 teaspoon ginger 4 tablespoons black pepper 1/2 cup lemon juice 1/2 ounces maple flavoringThoroughly mix all ingredient (Upload by user)

Smoked prime rib
Smoked Prime RibSource: Rich Davis, K.C. MasterpieceYield: 8 servings1 (8 pound) prime rib roastDry rub seasoningsCrushed rosemary leavesPlace dry rub seasonings over entire roast surface. Grill roast in smoker (indirect heat) for 3 to 4 hours at 200 to 250 d (Upload by user)

Smoked chickens
Smoked Chickens1/2 bag hickory chips10 pounds charcoal6 whole chickensSoak hickory chips in water overnight. Place charcoal in bottom of smoker. Start fire and let burn 30 minutes. Coals will be glowing, but not flaming. Remove hickory chips; save water. Place soaked chips (Upload by user)

Smoke-barbecued salmon
Smoke Barbecued Salmon1 (3 1/2 to 4 pound) salmon1 tablespoon chopped parsley1/2 teaspoon dill weed1/2 teaspoon sugar1/4 teaspoon salt1 clove garlic, minced1/2 teaspoon grated lemon peel2 cups hickory chipsWaterVegetable oilMix spices and rub ov (Upload by user)

Smoked fish
Smoked Fish3/4 cup kosher salt (not iodized or ice cream salt)1 quart water2 1/2 tablespoons granulated sugar2 tablespoons lemon juice1 1/2 teaspoons onion powder1 teaspoon garlic powder1/2 teaspoon seafood seasoningHickory chipsVegetable cooking spray (Upload by user)

Smoked pork loin sandwiches
Smoked Pork Loin Sandwiches8 cups boiling water2/3 cup kosher salt1/2 cup packed dark brown sugar1 (2 pound) boneless pork roastChunks or logs of fragrant hardwoodStir together the water, salt and brown sugar. Cool to room temperature.Pour the brine over the (Upload by user)

Smoked ribs with honey-mustard sauce
Smoked Ribs with Honey Mustard SauceHickory chips5 pounds pork spareribs1/2 cup honey1/4 cup firmly packed brown sugar1/4 cup prepared mustard1/2 teaspoon maple flavoringSoak hickory chips in water at least 15 minutes. Prepare charcoal fire in smoker; let burn (Upload by user)
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Smoked rock cornish hens
Smoked Rock Cornish HensHickory chips (plus apple and cherry    chips, if available)7 Cornish hens (or as many as    grill will accommodate)1 tablespoon soy sauce per hen3 tablespoons white wine vinegar per hen1/2 cup vegetable oilbr (Upload by user)
TAG: chips, smoke, sauce, smoked, cornish, hours, cherry, vinegar, ,

Smoked trout/salmon
Smoked Trout/SalmonTrout or salmonLemon juiceBacon greaseAfter normal cleaning process, remove head of fish. Make vertical cut along top of fish, 1 inch deep from head, back slightly past the dorsal fin. Squeeze lemon juice into dorsal cut and stomach cavity. Rub entire fi (Upload by user)
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Smoked turkey
Smoked TurkeySource: iThe Southern Living Cookbook/i edited by Susan Carlisle Payne1 (10 to 14 pound) turkey1 tablespoon salt1 tablespoon granulated sugar1 tablespoon ground cinnamon1 apple, cored, peeled and quartered2 medium onions, quartered4 stalks (Upload by user)
TAG: turkey, water, minutes, tablespoon, coals, chips, hickory, smoked, smoker, ,