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  1. herman4

    Yet another Prime Rib thread, with QView

    HELP ME I am trying my first prime rib for xmas eve. What were the details? How did you get the outside to crust over? temp, time??? Thanks for any info!
  2. herman4

    How much smoke?

    I just got an MSE 30 so I am trying my first smoke salmon. I brined overnight, dried to form p. And now to the smoker @ 150 My question is how much smoke should I see ? Should smoke come out of the smoker? It seems like there is not much smoke getting produced!
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