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cmayna
Last Activity:
Nov 28, 2018
Joined:
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Location:
SF Bay Area, CA

cmayna

Master of the Pit, from SF Bay Area, CA

OTBS Member SMF Premier Member
cmayna was last seen:
Nov 28, 2018
    1. dan the mano
      dan the mano
      sorry for the posts being so broke up... but it wont let me post a longer topic say than 420 characters... any ways i have an older manual bradley for my smoker . i thank you in advance for any information you might have
    2. dan the mano
      dan the mano
      however now that with this auber it goes to that temp fairly quickly.. (160). so is that still alright .. i always try to start of my smoker at 160 then open door or place cool salmon there it heats up again very slowly ... so im very intested to see what you have to say and go from there as i have some more fish to go and do.
    3. dan the mano
      dan the mano
      anyways the question i have for you is, i have a manual Bradley with an auber PID for temp control and it works great , i have made lots of smoked salmon ...
    4. dan the mano
      dan the mano
      wow i sure had a hard time finding you , as i was told that you were the go to man for smoked salmon and making candy ... i just had a few questions for you for the way i do this..
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  • About

    Location:
    SF Bay Area, CA
    Craig

    Signature

    Craig

    If I'm not working on my old Chevy truck or the Westfalia, I'm either fishing with the wife or smoking Salmon.

    *MES40 Gen 1, highly modified, for Salmon, Halibut, etc.
    *Masterbuilt 2 door gasser for everything else including cold smoking.
    *Weber 22 grill with indirect heating.
    *Mini Weber with indirect heating as well.
    *Big Chief smoker, previously for our Salmon, now semi-retired.