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Looks great! Now you're spoiled, go look at the price of just a little sliver of smoked salmon.
To me, salmon seems to be the most variable of any meat I've smoked/grilled. It could be roasted with little smoke and just cooked through, served in large portions. Or, it can be cooked more, with more smoke, then flaked apart (like pulled pork) to serve on crackers or go in a spread. Salmon hashish.
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