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  1. ohdannyboy

    Comparison of Salmon curing methods

    I did like how it describes in the #6 trial. 4 parts cane sugar and one part kosher salt. 2 hours cure time. Some thicker pieces got a little more cure time because they were still really soft. The skin is still on these pieces.
  2. ohdannyboy

    Comparison of Salmon curing methods

    Ok thank you!
  3. ohdannyboy

    Comparison of Salmon curing methods

    Hi guys. I just picked up a few pounds of chinook from Washington. I did the 4:1 dry brine and am getting ready to take them out of the brine. Do I need to rinse off the dry brine or do I leave it on?
  4. ohdannyboy

    Taming the flame. The perfect fire

    Thanks for the advice. I'll try to find a picture of the vents. All the air intake is below the fire grate. I guess if I needed more air flow I could just open my slide out ash pan then. It only makes black smoke if I stuff too much wood in the box and the flames are hitting the top of the...
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  6. ohdannyboy

    Taming the flame. The perfect fire

    I pre warm the wood above the firebox. When I add it to the fire it immediately catches fire.
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  8. ohdannyboy

    Taming the flame. The perfect fire

    Wow thank you for the advice. I have read stick burning 101 in the past but I read it again to refresh my memory. I have watched the videos from the bbq with Franklin. It's very informative. Does he add wood that is already lit to his smoker? I've been adding small splits to the smoker but never...
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  10. ohdannyboy

    Taming the flame. The perfect fire

    This is how I heat the 5/16" metal on my 80 gallon smoker. I let this burn down to coals and add a chimney full of briquettes to even out the temp. Seems to work well but what would be your suggestion?
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  12. ohdannyboy

    Taming the flame. The perfect fire

    Some oak and almond splits.
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  14. ohdannyboy

    Taming the flame. The perfect fire

    The final product. No pic if the smoke ring. I got too excited sorry. I'll need help with this one. I smoked it for 15 hours. I got scared once it hit 165 and stalled for a few hours. I wrapped on foil and I blasted through the stall. Internal temp of 205. Wrapped in towels for two hours inside...
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  16. ohdannyboy

    Taming the flame. The perfect fire

    First attempt at a 13.5/lb brisket.
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  18. ohdannyboy

    Taming the flame. The perfect fire

    Only almond wood. Great flavor but the oak had a more rounded flavor. Both weren't overwhelming with smoke flavor.
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  20. ohdannyboy

    Taming the flame. The perfect fire

    Only oak wood used. Tested the best out of all the woods I've used. In all the chickens I used the brine recipe from hillbilly vittles. Temp between 265-300. All were around 6lbs. All cooked for 3 hours. the internal temp ended up being closer to 170 degrees. The skin was crispy and bird very moist.
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