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Smoked Salmon 18-hr. @170*

Ross in VenturaRoss in Ventura Posts: 6,221
edited November -1 in EggHead Forum
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Started out clean I always use a Turbo Grate
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RO lump with Apple and Cherry wood
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More
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And more
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Pit Viper setting
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Putting the MAPP torch to it
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Platsetter feet up, grid with water pan, and raised grid wiped with Grape Seed Oil
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Everything reading 170*
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Getting ready for the overnight portion of the cook
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Pulled @ 18-hrs.
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Vary tasty

Thanke for looking

Ross

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