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My 'Smoker Bunker' is the Cat's Meow. Built to withstand the largest of Neighbors and Dogs. So-ooo nice for holding just right Temps in Snowy Windy Minnesota. I am a 'Standard Recipe Guy' when it comes to Smoking Salmon. Crusty on the outside, oh-so tender on the inside. Locomotiveman Tom
BAM! Simple and excellent. It is so-ooo tempting to Alter perfection. Yours is perfect, dude. I should try ALDER wood chips. Applewood is great and I am not messing with your method or recipe. Thank-you thank-you for your PICS. It makes it much easier to explain it to my Wannabe Smokers. Your...
Nice!! NOW you did it....made me jump up and go $Buy$ 8/lbs of fillets. So, now my chunks are presently Meditating in the 1:4 Ratio of Canning Salt and Dark Brown Sugar. I add a little fresh Black Pepper now and just prior to the Smokin'.
Bam. Heaven. Locomotiveman Tom. Minnesota
I do. My grates/racks see various meats. I don't like goose fat in my Beef Jerky etc. between meats I soak racks n catch pan in dilute HOT bleach water. Then I am VERY careful to rinse them thoroughly if I used a Scotch-brite Scrubbie to get em clean...a steel wire brush is a No-no on my planet...
New here, but I usually make about 75/lbs of Smoked Beef Jerky, plus Bacon, Poultry every year for last 40/years. My new ventilated 'Smoker Bunker' is the cat's meow. Concrete Block 'Bunker' with LP-fired heat for the wet wood chips beneath the racks of my store bought 'Lil Joe' style metal...
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