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We ended up not smoking fish or chuck, but instead grilled a Santa Maria tri-tip. I posted info and a photo in the photo gallery.

We found another tri-tip (a pretty rare find in the Chicago area), and grilled it up for Sunday dinner. It was about 3 pounds, if I recall correctly. We went with a traditional California Santa Maria preparation (dry rub with salt, pepper, cayenne, garlic, onion, oregano, rosemary and sage)...

How crispy does the skin get? We've used the Alton Brown method for years (steam, chill, bake at high temp), but I've never been satisfied with the skin.

I haven't cooked a CSR in probably 2 decades, but now I want some for lunch! Those look awesome!

I just run a wet rag over the probes and wires when I pull them out of the food/cooker. Never had a problem with that.

Why no salt? That's undoubtedly the difference in appearance at this point.

Thanks Matk, that sounds amazing!

I hear what you're saying, Len... I was approaching the question from the standpoint of having a working tool, rather than preserving collectible value.

Yummy! Looking for ideas for something like this for Sunday, so recipe please!

A grinder with a wire wheel would probably take care of most of the corrosion, and give it a bit of a shine. A ScotchBrite pad would probably handle whatever remains.

Yup, try the next sized (+ 1/64") bit.

I wish! It's hard to get fresh or local fish here, it's all flown in frozen. Especially since I'm still experimenting with technique, I'm just buying mostly farmed Atlantic salmon from the local grocery store. I've done some sockeye and a little trout too.

I'll probably be smoking about 10 pounds of salmon (I'm going to have to start charging friends or I'll go broke!). Also considering smoking a chuck roast for some shredded beef tacos. A friend gave us some mulberry planks his brother cut, so we may grill some planked fish of some kind.

I'd have gone with Road Rash Ribeyes and Packed Pasilla Peppers ;) The steaks look great, but those peppers look amazing!

We do. It helps the salt and pepper stick better, and leads to a little better sear on the outside. That said, I think it's more an issue of personal choice, steaks come out just fine without it.

A dutch oven is basically an extra-deep skillet ;) We use both our 10" skillet and 12" dutch oven all the time. I bought the DO when I was an active camper, so it's the type that has legs on bottom for campfire/charcoal cooking, but it still works tolerably well on the stovetop. We never clean...

That's an interesting idea Vern! However, I do a dry cure, rather than a wet brine. Going wet feels like it would be starting all over again! I've used Jack Danien's and cider vinegar as a spritz for ribs and brisket though, and that turns out well.

As others have pointed out, the most important question is, does it taste burnt? People always remark that my smoked meat looks burnt, as the bark really looks black, especially in pics. But it's not burnt, and doesn't taste like it is. If you like the taste, you're good. If not, decrease the...

Thanks Craig! There's something about that gelatinous fatty layer between the skin and meat when it's cooked juuust right!