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  1. anastasia

    Anyone know of a good (thin probe) remote thermometer for fish/shrimp?

    I can't find a remote thermometer with a thin enough probe for using in the smoker for (flaky) fish or shrimp.  Any help would be appreciated!!  :) Smoked lobster is the BOMB!!!
  2. anastasia

    Smoked Monkfish For Your Saturday!

    Thank you! It was delicious!! Yours looked awesome as well. Thanks also for the Wino invite! ...it's like you know me. Lol 127863127864127866127867
  3. anastasia

    Smoked Monkfish For Your Saturday!

    Good day!  I am a Virgin Smoking Meat Forum chic.  If cooking could pay the bills, that's what I'd like to do for a living .  But alas, I will stick to being a mortician.  Yep.  I'm the healthy mortician   who cooks a lot.  Well, I bought some monkfish & thought I'd see if anyone had tips...
  4. Smoked Monkfish For Your Saturday!

    Smoked Monkfish For Your Saturday!

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  10. anastasia

    Hot Smoked Salmon temp & time??

    Today I smoked a 2½ lb wild caught salmon that I brined for 7 hrs & cut into 3 pieces. It was fairly thick for a wild salmon at 1½" at its thickest part. I have a Cookshack Smoker. I believe the smoker (weather, etc) makes a huge difference in time for smoking anything but the Cookshack...
  11. Hot Smoked Salmon temp & time??

    Hot Smoked Salmon temp & time??

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