Went to the local Costco today... look what happened.
About half the PR
Finished salmon, approx 2 hrs, next time less garlic salt, smoke adds the flavor.
done! approx 5 hrs, internal temp @ 136F, Next time will be taken out at 138/9F, I was worried it would jump 10F after letting it rest.
With flash photo.
Overall impression, the family liked it, especially my dad. He was expecting the smoked PR to be tough and not "seasoned" enough.
Looks like I am X-mas READY!
This is my second smoke project ever, and second time using the brinkmann r2d2 cheapy from home depot.
One full charcoal pan is enough, I was wondering if i needed to dip into the second bag of kingsford brisquettes.
I used Apple wood chips, couldn't find chunks :(
Anyone in Los Angeles area know where I can obtain apple chunks?