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Unread 11-30-2012, 04:35 PM   #6
Al Czervik
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Quote:
Originally Posted by Gore View Post
Here's kind of an idiot's guide to warm smoking salmon:

http://www.bbq-brethren.com/forum/sh...8&postcount=37

There is some lump burning, but it is mainly cherry wood. The problem is more keeping the temperature down.

I do the same thing to cold smoke, but I just keep the temperature way down -- I actually use my offset and build a very small fire with cherry wood.
Does this work on ribs too?
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