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Great stuff here. I think the farmer's market idea may be the best for my location. If I do get some fresh-cut stuff, how long does it need to cure/dry before being able to use it in the smoker?
Art, thanks so very much for the words of encouragement and the advice on the wood. I see what you mean about the "broken flesh" and take comfort in knowing that this was damage outside of my control. I did notice the broken flesh when I brought it home from the store. I didn't think much of...
Thanks for the kind words Poppy Bill. I really can't take the credit. I just try to find those that have done well before me, and follow in their footsteps. Yes, I'm a copy-cat, but sure beats re-inventing the wheel with my own trial-and-error. :-)
Happy smoking.
I'm still a novice smoker, but was eager to try something new besides the usual baby back ribs. I've been wanting to try my hand at smoked salmon for a while. I think I do a good job at grilling salmon, but certainly wanted to start smoking as well. After much research here on...
Thanks Joe.
I mentioned logs partly because I read Char-Griller's suggestion of logs from their web site for that model. Again, I intend to practice a lot. :-)
I'm new here, so if this isn't the appropriate forum, please let me know.
This weekend was my first time out smoking. I thought I would briefly share, as I'm fairly proud of how things turned out.
I am using an older Char-Griller smoker with the side fire box (which I got from my Dad a year...
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