Monday, May 24, 2010

Smoked Salmon 18-hrs. @ 170*

Started out with a empty firebox with a Turbo Grid

Royal Oak lump, Apple and Cherry wood for smoke


And some more

BBQ Guru Pit Viper settings

Fireing up the Egg with a MAPP Torch

Setup Platesetter, grid with water pan, and a raised grid with
Grape Seed Oil

Everything reading the same 170*

Getting ready for the overnight portion of the cook

18-hrs. later

This was some vary tasty Smoked Salmon

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