Hello all,

You may have noticed our ad on the forum boards for the Peterson Smoker Pucks, here is where I would like to receive any comments about the product you have if you have tried it and answer any questions regarding the Peterson Smoker Pucks you might have.

About the product:
Peterson Smoker Pucks are designed for use in smokers with a chip pan though they also work in a bradley smoker as described in a product review found at, http://www.salmonuniversity.com/Peterson_Puck_Review.html

They are 100% natural, no binding agents, and come in the following flavors; Alder, Maple, and Cherry.

Peterson Smoker Pucks are more cost effective and easier to use than wood chips as only 4 to 8 are needed for an entire smoke, depending on the thickness of the fillets. They require no soaking and will last for nearly an hour and a half, longer if they are stacked. They will reduce your smoke/cook time and are especially efficient in the dead of winter.

They can also be used on grills to add a wood smoke flavor to whatever you are grilling up. They can be placed in your smoker box or in the back corner/s of you grill 1 or 2 is all you need.

Here is a link to our website where you will find a dealer locator, the product is currently available in Washington and Oregon. If you have any suggestions for new placement please let us know.

http://www.petersonpucks.com



Thank you and we look forward to your responses and questions Peterson Smoker Pucks .

Brent Peterson
Peterson Mfg. Co.
Longview, WA
Quality wood products since 1924

Buy em and try guys...they work great!!

John

The smoked Salmon you shared with us while fishing was great, that recipe is a keeper.

Thanks

Care to share with us the recipe - besides using moldy chum?

When using moldy chum it turns out like more of a paste, makes an easy spread for crackers with no extra processing involved.

Cool. Sounds like *my* smoked salmon!

Still want to know what the recipe is .

Do they have a better flavor then the bradly pucks???????.Good luck,
STRIKE ZONE

We have been told they are a better flavor than bradley pucks, they last nearly 5 times as long and have no binding agents, simply pure wood.

here is a link to the product review for use in the bradley smoker's

http://www.salmonuniversity.com/Peterson_Puck_Review.html

Chums??? NO!

I saw the write up on the Salmon U site and picked some up at OE.
I love em too. I really like the way they smoke at low temps......this really helps tuna stay moist through the process.

Spud
FISHTALE 2

For every 8lbs of meat...I throw in...
2lbs. Brown Sugar
1/3 cup of non-iodized salt
2 tbs Garlic Powder
2 tbs Ginger Powder

This brine will turn your fish into candy...it won't be that salty which I like...the process is below and is what I send to my clients who want to try smoking fish. And yes I really do brine for 5 solid days...it makes a big difference.

Mix all of these ingredients up well before you dump it in with the fish...mix with fish and every morning and night stir them around with your hand to ensure that all pieces are getting some love from the brine...also make sure to pull the caked brine from the bottom of the bowl and mix it up every time you turn it...this brine by the way is called a dry brine but after just the first couple of hours you will notice it becoming gooey...brine for 4-5 days and you will notice that each day the brine will become more liquified...after 4 to 5 days...pull the fish out of the brine and lay them on the smoker racks outside of the smoker so they air dry...leave them to air dry for about 2 hours to form what is called the pellicle (this basically dry's the fish out just a bit before smoking) (oh and don't forget to spray the racks down with PAM before you lay the fish on...if you don't the skin will stick big time and it becomes difficult to get them off the racks after smoking)...then throw them in the smoker (big chief or little chief) with a Peterson Puck or two and smoke the first pan until it quits putting out smoke...dump the ashes and continue smoking (with no smoke) until you think it is done to your liking. Sometimes it only take 3 hours...sometimes 5 or 6 depending on the thickness of fish and the wind and temperature outside...trust me it makes a difference...I've had batches of fish in the past with it either being cold outside or windy and they end up sitting on the smoker for 12 to 24 hours...try to position your smoker so it is not in the wind...if you can't..shield the smoker with whatever you got to get the smoker out of the wind. Don't oversmoke it. Enjoy!!

Squaw candy.Good luck,
STRIKE ZONE

4 to 5 day's!!!!!!.Is that just for chum?????? Jk.

Sounds like a try is in order. Any chance on adding Apple Wood Pucks to the mix?

thanks run n' gun. The only fruit tree flavor we have currently is Cherry and it has great flavor. If apple is the flavor you're after, we suggest using alder pucks and a second pan with some apple chips .

Another option, not yet tested, could be to put a slice of apple in on top of the pucks. We plan on trying this out and reporting back, however if anyone would like to try this and let us know how it worked out, that would be great.

thanks

Dang, I would like to try some of these Peterson pucks phor poor people. Have a Bradley but those they have are spendy.

Is there a dealer in the Aberdeen/Hoquiam area?

fp

Dennis company in Aberdeen has the product. hope this helps, thanks for trying them!

How do these compare, price wise, to the other pucks available at Bradley distibution points? Why is there no South Shore, Canal or Sound vendor?

I'd like to try your product. Just snacks for Thanksgiving.
I'm looking at quartering up a 2lb loaf of pepper jack and going the maple route in a big chief.

Does one keep a cold smoke by only using one puck at a time?
With cheese I really like to keep things cooler than curing fish.

Thank you for your questions.

The Peterson Smoker are a new product, and have only been on the market for about the past 4 or 5 months. We are currently working to set up more and more dealers the list of our current distribution points can be found at http://www.petersonpucks.com/buy.html

The price of the Peterson Smoker Pucks is generally less than half of the bradley 48 packs, and one of our pucks will last nearly 5 times as long as one bradley bisquette. The price comparison to chips can be found on our website at http://www.petersonpucks.com/compare.html The comparison was figured at at retail price of $8.00.

For a cold smoke one puck at a time is probably best, and once it starts smoking, it will continue to smoke, so you could turn off the element and let the puck provide the smoke and minimal heat.

Thanks again, hope this helps.

When smoking cheese you want to keep it around 85 degrees.

What about putting a cardboard box or metal garbage can over your smoker when it's colder out?