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Smokin' Blues

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Smokin' Blues
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  • I would leave the skin on during the smoke. Make a foil stand to keep the salmon open whil you smoke. I think Dr.BBQ has a recipe in one of his books on whole salmon. He even uses pearl onions and something else underneath the salmon to look like…
  • Good luck and stay with it through the end. You will be glad you made the choice. It really helps you knowing that the choice to quit was yours and not the prodding from others. I know this sounds errogant, but I hated people telling me I should …
  • I have smoked a 13lb brisket on the XL, also it will hold 2-7# bone in turkey breasts. 6 full racks of baby backs in a rib-rack, it's great!
  • Plymouth, we are 20 miles south of South Bend.
  • jcmdej,[p]I use a platesetter just like everyone else in my xl. The xl doesn't require a special modified firering to use a platesetter. I think they just made this available as an option. I've smoked salmon, pork shoulders, briskets, ribs, stand…
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