Reggae Fish
Premium Member
First off, nice to meet some of you finally. Had a good time.
Numerous people last night wanted info on my smoker/smokers and some other stuff so rather than sending it to 10 people, I figured I’d just post it.
Nook, here is the jerk recipe that I’ve found that I enjoy better than most. There are a million variances that are out there and to each there own but this is one is pretty good.
If you find fresh scotch bonnets anywhere around St. Louis, please let me know.
Jamaican Jerk Marinade
1 Bulb Garlic
1 Cup Orange Juice
1 Cup White Vinegar
1/2 Cup Olive Oil
1/2 Cup Soy Sauce
2 Tablespoons Allspice
2 Tablespoons Salt
2 Tablespoons Sugar
2 Tablespoons Thyme
2 Teaspoons Black Pepper
3 Yellow Onions
6 Scotch Bonnets (I add about 12)
Juice Of 1 Lime
As far as Walkerswood, you can still get it through numerous sites but it is MUCH more expensive than through www.walkerswood.com but as I said, they’ve been having issues getting the imports into Miami for quite some time so all their products are out of stock. Now, buying a bottle for an extra couple bucks isn’t a big deal but I usually buy 24 bottles at a time.
As far as Pimento wood, here is the only reputable place I’ve found in the states. www.pimentowood.com They also sell leaves, chips, sticks, allspice berries, spices, etc…
Due to the fact that I go through about 40 logs in a normal cooking session, using the chips is pretty much a waste so I use them in my smaller smoker that I use briquettes and chips.
Here is a great forum I use with a ton of information and great people. http://www.thesmokering.com/forum/index.php
Here are the pics that were requested with my smaller one at the bottom. We recalculated it and I can do approx. 115 slabs of ribs using rib racks. I don’t use briquettes or lump. I use full logs of Oak, Hickory and Pecan if I can find it. The large one is made of ¼†NEW Rolled Plate Steel. Not old propane tanks, etc…
Anyways, I hope this answers your questions but if not, let me know.
Numerous people last night wanted info on my smoker/smokers and some other stuff so rather than sending it to 10 people, I figured I’d just post it.
Nook, here is the jerk recipe that I’ve found that I enjoy better than most. There are a million variances that are out there and to each there own but this is one is pretty good.
If you find fresh scotch bonnets anywhere around St. Louis, please let me know.
Jamaican Jerk Marinade
1 Bulb Garlic
1 Cup Orange Juice
1 Cup White Vinegar
1/2 Cup Olive Oil
1/2 Cup Soy Sauce
2 Tablespoons Allspice
2 Tablespoons Salt
2 Tablespoons Sugar
2 Tablespoons Thyme
2 Teaspoons Black Pepper
3 Yellow Onions
6 Scotch Bonnets (I add about 12)
Juice Of 1 Lime
As far as Walkerswood, you can still get it through numerous sites but it is MUCH more expensive than through www.walkerswood.com but as I said, they’ve been having issues getting the imports into Miami for quite some time so all their products are out of stock. Now, buying a bottle for an extra couple bucks isn’t a big deal but I usually buy 24 bottles at a time.
As far as Pimento wood, here is the only reputable place I’ve found in the states. www.pimentowood.com They also sell leaves, chips, sticks, allspice berries, spices, etc…
Due to the fact that I go through about 40 logs in a normal cooking session, using the chips is pretty much a waste so I use them in my smaller smoker that I use briquettes and chips.
Here is a great forum I use with a ton of information and great people. http://www.thesmokering.com/forum/index.php
Here are the pics that were requested with my smaller one at the bottom. We recalculated it and I can do approx. 115 slabs of ribs using rib racks. I don’t use briquettes or lump. I use full logs of Oak, Hickory and Pecan if I can find it. The large one is made of ¼†NEW Rolled Plate Steel. Not old propane tanks, etc…
Anyways, I hope this answers your questions but if not, let me know.
