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Recent content by familyjuice
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I'm curious with this one too. I also had similar situation last month. I smoked beef ribs and smoked it just like baby back with the 3-2-1 method. After removing the foil, I picked it up and I noticed it was tough, leather like tough.
http://www.olx.ph/index.php/view+classifieds/id/73086019/coolabah+outdoor+gas+smoker?referralKeywords=coolabah&event=Search+Ranking,Position,1-2,2#advertisementDetails
Someone is selling smokers, in case someone is interested, since it's so hard to look for smokers here.
Hi Marjorie, I've been looking for a weber kettle grill before to start my smoke but, webers are hard to find here. S&R has a stainless steel kettle grill selling for 3999PHp. Easy to clean too. True Value also has vertical and off set smokers, but they are pricey.
This is the one from S&R
I'm no salmon expert either but, with some experimenting, I found out that if I use low temps like 225 the fat in the salmon seeps out fat(white stuff). Higher temps like 300 for 25 minutes still cooks it right without the fat seeping out.(I know short smoke)
I just want to share a way that might help in lowering the temps. I was smoking a lamb shoulder last week, and the ambient temp was 80, and the probe inside hit 295 with only one burner set at its lowest. I was afraid to lower it further, by setting it like a pilot light. So, I opened up the...