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You need to smoke fish at 100 or below---usually an open grill won't go below 200, in my experience. I do pork shoulders all the time on the grill like your red one ( but electric).
EXCELLENT!!
Didn't know your cousin----I was never in the new Letterman--only in the old one, which was an old...
Hi, Pat !
I know San Rafael well as I was stationed at The Presidio for 2 yrs---67-69 in the Army Nurse Corps, There was a great dress shop that only carried petites--and I loved it !
Anyway---on to smoking I had a smoker like yours for a long time. I hated the dirtyness of the charcoal, so...
I've been getting Jeff's e-mails since he first started his site, and have really enjoyed learning from him. And now I'm learning from all of you ! My hubby and I have an electric Brinkman for most meats, but use a Bradley for fish and cheeses. SO very good !
Merry Christmas--
Hi, Kevin--welcome !
I'm originally from St. Joseph, MI---over on Lake Fishigan, Now I'm in NC ( better winters). You'll love this site and the folks as well.
Diana
I think I have stumbled upon a group of smoked nuts !
I have been wondering---can you use roasted/salted nuts in a can, or must you use raw? How about temp (I'll use my Bradley) and time? I'm thinking of smoking cheese and nuts for the Holidays. And if you think rolling nuts is hard--try...
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