180 for 35 minutes, amazing no seasoning just natural with cherry
I never thought of it either unltill Line Pelltier from Masterchef Canada mentioned it, I did a search on it and found this site, joined and here I am. Wasn't dry at all, low heat, I let it smoke for 30 minutes before putting the shrimp in cause I wanted max smoke for time, stayed at 180 untill the tails turned orage and they were moist and crunchy, not tough but you could feel a slight crunch going thru the shrimp fiber, like with a shrimp ring, the cherry smoke really added a lot to the flavor, The steak I cooked to go with it was not good, no fat on the sirloin tips, no fat = no taste, but that has nothing to do with the smoke, 1st world BBQ issues.
Looks good, but where they dry? I usually shy away from smoking shrimps for that reason. I fried about 5 doz. for the family for lunch today and thought about the smell of smoke the whole time.
EDITT::
When ya have a chance would ya please update your location in your profile? Easily done by clicking the Profile icon on the above task-bar. That way we know a bit more anout your locale for discussions.
Thank ye, thank ye, thank ye !!