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Today I came back home after a three days fishing trip. I was fortunate enough to catch this baby. A 58lb yellowfin tuna. I will process it myself and while doing so the egg is on at 500F waiting for some fresh steaks. Great day !!!
I bought my XL for $1400. I payed $2500 to have it Air freight to Greece and $400 for customs duty and tax.Soooo a total of $4300!! Best money ever spent. Love every moment of having it and I hope my son will keep the tradition alive( he is only 4y.o but interested in BBQ)
I smoked my first five lb. of Swiss cheese, cheddar and Gouda last Monday. Smoked for 9 hours with beech saw dust and it is fantastic. Actually a local restaurant asked me to make more and sell it to him....
Now I have my first piece of lox been smoked and into it for 2 hours so far. I think I will go for more since I am using maple this time.
Cold smoking is a great hobby when you have a BGE!
I think that pathogens are killed by the pink salt we add in the dry rub. After that hot or cold smoked has to do with taste and texture rather than pathogens.
Going to start curing mine tomorrow and planning on hot smoking it next Saturday.