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Recent content by hidepounder
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Your roast beef is beautiful! That may have to be my next project! Could you tell me roughly how long it took to get to 130* and did you keep smoke on it the entire time it was cooking?
Thanks,
Bobby
After my first smoked salmon disaster I decided I had learned enough from this site to make a second attempt. This time we decided to try some salmon seasoning from Chef Paul on some Atlantic farm raised salmon from CostCo.
We smoked the salmon at 225* in our MES using a combination of apple...
After having spent several nights prowling around the site and learning more about smoking than I ever dreamed of, we decided to try some Beer Butt Chicken.
We decided to do two chickens and ended up with a couple of 6# birds @ $.49#. At that price we could afford to make a few mistakes which...