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VagnerCooks's latest activity

  • V
    VagnerCooks replied to the thread Smoked Salmon pull temp?.
    Your 130-135F plan is reasonable for a brined, warm-smoked fillet. Salmon keeps cooking a few degrees after it leaves the smoker, and...
  • V
    VagnerCooks posted the thread Hello from Lisbon, Portugal in Roll Call.
    Hi everyone! I'm Vagner, a home cook based in Lisbon, Portugal. I love grilling and I'm getting more and more into smoking, so I'm here...
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