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Today I smoked a walleye fillet, I brined it, rubbed it down with safflower oil, applied some lemon pepper seasoning and some dill, and smoked it with Alder.
Can't wait to try it!
Today I smoked a couple turkey breasts, I brined them for 4 hours, rubbed them down with olive oil, applied a rub, and smoked them with Alder.
Can't wait to try them!
Been lurking for about a year, figured out I never signed up! I currently reside in Ohio, I have a 24" Camp Chef that has been great, I have mostly stuck to smoking pork shoulder and turkey, but looking to expand and certainly want to give cold smoking a shot!
Thanks!
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