Here is my salmon that I made cold smoked over the weekend. I just finished cutting it and I'm vacuum packing it to put it in the freezer until Christmas. I will use it to make beautiful little appetizers.

I know that for now we are mostly people from the French side of the bbq nation but for the benefit of all upcoming new member why dont we show them our bbq/smoker/outdoor oven and etc to show them what we have and that we are ain’t different from them with our set up? I’ll start: I have a old cheap 50$ offset from market place, I have 3 camp chef-> 1 pursuit 20 pellet smoker, 1 woodwind pro 36 pellet with smoke box, 1 gridiron 36 gas griddle; I also have a Masterbuilt gravity 560, a modified Masterbuilt electric smoker with a smokai for cold smoking, I have a solo stove pie prime gas powered pizza oven, and a cheap Costco propane bbq. I also have Hellrazr incinerator chimney and a nomada for open fire cooking, I KNOW IM CRAZY my girlfriend make Sure to remind me as much as she can, on the regular basis I mostly use the woodwind pro the gridiron and the propane bbq for quick lunch I trow couple picture! What about you guys?

Jand its just the beginning ! we will lead the leaderboard in a couple of weeks Together.

I’m realy shy to show that here but my baby as seen there first snow this year because I didn’t put them under my spa gazebo soon enaught this year… What about your winter set up? Do you leave the out in the snow?

+ Fresh Chive Sauce + Maple Lime Butter Rice 🔹 Ingredients – Trout (4 servings) - 4 rainbow trout fillets with skin (150–200 g each) - 1 L cold water - 60 g (¼ cup) kosher salt - 40 g (3 tbsp) brown sugar - 60 ml (¼ cup) pure maple syrup - 45 ml (3 tbsp) Captain Morgan spiced rum - 1 tsp crushed black pepper - Zest and juice of one lime - 1 crushed garlic clove (optional) 🕒 Brine 1. Mix all ingredients together. 2. Soak the fillets in the fridge for 4 to 6 hours. 3. Rinse, pat dry, and let air-dry for 1 hour to form a sticky film (pellicle). 🔹 Final Glaze - 3 tbsp maple syrup - 1 tbsp spiced rum - 1 tbsp lime juice - 1 tsp soy sauce - Black pepper 👉 Baste halfway through cooking and again 10 minutes before the end. 🔥 Smoking - Wood: Apple or maple - Temperature: 82–90 °C (180–195 °F) - Duration: 45 to 75 minutes depending on thickness - Internal Temperature: 63 °C (145 °F) 💡 The surface should become slightly shiny and caramelized. 🥣 Lime & Chive Sauce - ½ cup sour cream (or plain Greek yogurt) - 1 tbsp lime juice - 1 tsp lime zest - 1 tsp maple syrup - 2 tbsp fresh chives, chopped - Salt, black pepper 👉 Mix, and refrigerate for 30 minutes before serving. 🍚 Maple Lime Butter Rice - 1 cup jasmine or basmati rice - 2 cups water or light broth - 1 tbsp butter - 1 tbsp maple syrup - 1 tbsp lime juice - 1 tsp lime zest - 2 tbsp chopped chives - Salt and black pepper Preparation 1. Cook the rice (12–15 minutes). 2. Off the heat, add the butter, maple syrup, lime juice, and zest. 3. Fluff with a fork, then add the chives before serving. 💡 Serving Suggestion Place a bed of rice in the center, the trout on top, drizzle with the chive sauce, and finish with some fresh lime zest and a few flakes of smoked salt. Simple, quick, and worthy of a gourmet BBQ. 🔥