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Back and ready to smoke

post #1 of 2
Thread Starter 

I joined this site a few years ago,  after I found a smoker at a flea market for $5.   I could never get the temp above 180 or so,  and keeping it at that was a real struggle.     Fast forward to now.    I bought a Masterbuilt 30" from Lowes.   It may not be the top of the line,  but I love the features it has for the price.     So this weekend will be a yar work/ smoking weekend.   Salmon is on the list,  an probably a pork butt.   I was hoping to do them at the same time.   Does anyone have any suggestions on that or should I do them at different times?    Also looking for a good brine for the salmon specifically.  Thanx

post #2 of 2

Welcome back!  :beercheer:

 

I smoke my salmon at a lot lower temp than I do my pork butts so I personally wouldn't try to do them together.

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