Hi guys,
Smoking a 2 pound piece of salmon for dinner. Couple of questions...
Should I put water pan in?
Ballpark time estimate to cool?
Using a masterbuilt propane with my Amazen tube
Thinking smoker temp around 140-150 and nudge up.
Open to suggestions or tips.
Thanks in advance!
Smoking a 2 pound piece of salmon for dinner. Couple of questions...
Should I put water pan in?
Ballpark time estimate to cool?
Using a masterbuilt propane with my Amazen tube
Thinking smoker temp around 140-150 and nudge up.
Open to suggestions or tips.
Thanks in advance!