luke clayton
05-08-2009, 05:15 PM
Luke Clayton here. I've been smoking with a variety of the new pellets from Smokin Tex and, after a good bit of experimenting, can say that is IS possible to teach an old dog new tricks.
For a long time, I used pecan, pear, plum and sometimes hickory exclusively. Last week, I made some fresh Italian sausage and used the cherry wood pellets AWESOME! I went striper fishing at Lake Whitney a couple days ago with guide Clay Yadon and we hammered the good eating size stripers, fish in the 5-8 pound range. I seasoned them with salt and pepper and squeezed a little lemon juice on them, put them in a foil pan with some butter and smoked them in my SMOKIN TEX at 225 degrees for an hour, using ALDER pellets... I've eaten alder smoked salmon but after dining on the striped bass fillets, I can tell you they are every bit as good. The trick is basting the fish fillets on top and not letting them dry out.
Give these pellets a try, I truly believe that you, like I, will discover they lend some new flavors that you and your dinner guests will enjoy!
For a long time, I used pecan, pear, plum and sometimes hickory exclusively. Last week, I made some fresh Italian sausage and used the cherry wood pellets AWESOME! I went striper fishing at Lake Whitney a couple days ago with guide Clay Yadon and we hammered the good eating size stripers, fish in the 5-8 pound range. I seasoned them with salt and pepper and squeezed a little lemon juice on them, put them in a foil pan with some butter and smoked them in my SMOKIN TEX at 225 degrees for an hour, using ALDER pellets... I've eaten alder smoked salmon but after dining on the striped bass fillets, I can tell you they are every bit as good. The trick is basting the fish fillets on top and not letting them dry out.
Give these pellets a try, I truly believe that you, like I, will discover they lend some new flavors that you and your dinner guests will enjoy!