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Unread 01-15-2013, 01:35 PM   #12
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Originally Posted by midwestsmokeboy View Post
One thing I would mention is the last half hour turn up the temp to at least 150 degrees to kill any remaining bacteria. You can set your oven at 150 and finish for a half hour.
I never heard of that before. Does that actually work? I'd think doing that would actually cause more bacteria to grow as the surface temp of the fish would not warm up but the warm air might spur the bacterial growth.
18.5" WSM (Model #2820)
Used Lang 48 or Meadow Creek TS60 or Klose being hunted for so if you know of any PM me
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