Can you cook fish in this? Like smoking Salmon?
626794
Yes. In fact that's one of it's primary functions. Do not just stop with Salmon, though. There's a nice recipe and how to booklet enclosed with the BigEasy.
247749
No....but I use it mostly outside. Used it inside with fish and do not like cooking fish inside. But in my usage it was smokeless....
1257500
I'm sure you can....however I returned mine after it started smoking after 5 minutes of slicing a hard block of cheese...if you buy this one save the box it comes in.
1167560
I have only used this for veggies and potatoes. I don't see why you cannot cook fish but make certain to spray with Pam before you cook anything. This stainless steel basket is only 6x6 inches square.
977275
Absolutely not!!! It will take away the delicate flavor of the Salmon away and infuse with that of anchovies and other fishes used to make this sauce. This is more for using with shrimps & other crustacean's. use with Thai recipes. For salmon i would just recommend olive oil with basil & lime juice. Hope that helps :-)
977276
Unfortunately I am unable to help as I have never used with salmon. Have only used for Asian cooking
582116
The USDA, in all it's government wisdom, has recommended not canning fish. However, if you go to the University of Alaska's agricultural extension site you'll find a wealth of info on canning everything including fish. Wash U also has some good info on the same. We buy tuna, mackerel, salmon and sardines which have all been canned and I figure if they can do it, so can I. As with any canned product, whether purchased or home processed, use your own common sense. Does it look right? Does it smell right? Does it taste right? If all answers are yes, pig out! Best of luck to you!
2233258
No, you cannot. Because the heat generated is different, and so is the "flavour" of the smoke itself.
981138
I would not do that ... the fish smell kind of sticks to stuff and the more items come into contact with it, the higher the risk of smelling like a fish pier on a hot August morning as another reviewer aptly put it .... just close your nose and have it straight up and then wash your hands .... the apple sauce helps
65473
I suppose you could, but why? When using this, think pancakes. You need to get the griddle hot first. I simply place it on the front burner and heat it until the oil begins to smoke a little. I use a brush to oil the pan. Then I add the batter and adjust the heat as needed. I use a very large measuring cup to mix the batter in. I find it is easier to pour from this into the cups on the pan. It takes a little practice and timing, but well worth it! Another tip... I bought a few squirt (think ketchup bottles at restaurants) bottles. I filled one up with syrup, one with apple sauce, one with raspberry jelly, etc. and set them out. When I make these for groups, they have their choice of fillings and flavors! Finger Food! Pick one up, fill it with your favorite flavor and pop it into your mouth! This goes over big time! Enjoy!
748190
Never tried, we use ours to heat oil and fry fish. sorry. But we love it for that.
536104
Yes you can. The charring rod only activates when you are smoking. Otherwise the main element gets hot, and cooks like any other pressure cooker.
2159372
Did you soak the wood chips in water? I've used this on our 3-burner gas grill and it took a little trial and error to get the right temp and smoke. I soaked the chips (for at least an hour), packed the box, and placed it between the left 2 burners on med-low setting (low wasn't hot enough to create smoke). I smoked salmon on the right side of the grill over the unheated burner. I propped the grill lid open about 1-2 inches with a block of wood to keep the temp between 190-220 degrees.
1806146
Depends on how it is sliced or cut up. I have cooked your typical supermarket sized slabs of fresh salmon.
726066
These planks are great. After soaking them for a couple of hours I char the cooking side (the smooth finished side) on my charcoal grill for about 5 minutes, turn it over and put a slab of salmon skin side down on the charred side and start cooking. I never turn the salmon over; rather let it steam and smoke for another 10 minutes or until it is flakey and cooked as I wish. The meat removes easily from the skin. The skin is usually burnt into the wood and the plank is hard to clean; thus not reusable. (There is usually not enough wood left to re-smoke.) I am saving the used (burnt) planks to crumble up for my fireplace to add an extra aroma next winter. Hope this helps. These planks are great. After soaking them for a couple of hours I char the cooking side (the smooth finished side) on my charcoal grill for about 5 minutes, turn it over and put a slab of salmon skin side down on the charred side and start cooking. I never turn the salmon over; rather let it steam and smoke for another 10 minutes or until it is flakey and cooked as I wish. The meat removes easily from the skin. The skin is usually burnt into the wood and the plank is hard to clean; thus not reusable. (There is usually not enough wood left to re-smoke.) I am saving the used (burnt) planks... » Read More These planks are great. After soaking them for a couple of hours I char the cooking side (the smooth finished side) on my charcoal grill for about 5 minutes, turn it over and put a slab of salmon skin side down on the charred side and start cooking. I never turn the salmon over; rather let it steam and smoke for another 10 minutes or until it is flakey and cooked as I wish. The meat removes easily from the skin. The skin is usually burnt into the wood and the plank is hard to clean; thus not reusable. (There is usually not enough wood left to re-smoke.) I am saving the used (burnt) planks to crumble up for my fireplace to add an extra aroma next winter. Hope this helps. « Show Less
1525189
As the others have said, you can use chunks but some may need to be split. You will be unable to get the smoke tray lid on otherwise. You could leave it off but if the chunks are too big then the water pan won't fit right either. I often prefer chunks because this smoker eats through chips very quickly.
1341556
You could do it a couple of ways. Cold smoke it for a few hours then cook as normal checking internal temp. Or put it in the BBQ With the maze-n Tube going at the same time. The first method will give you a smokier taste as cold meat excepts it better. But both ways will be great. Its a great product I use it everytime I BBQ. John