I would like to have tried one of those God-awful smoked salmon stuffed peppers. Do you think a different pepper would have made a difference? Maybe a different cheese like a mozarella or a gouda?
I s'pose if the salmon was pretty smokey, then it may have been less than palatable. What did you cook them on, the ECB? Maybe the smoke was too thick. I know with the high humidity I had trouble with my offset and a WSM this weekend. Couldn't get temps up.
My Boys: Joseph (EI); Andrew (EE); Daniel (EE)
My Toys: 11 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR, EE/DU); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 3 WGAs (EZ, DE, N); 2 SJPs
( DR, DR); 2 Smokey Joes (A, K); Genesis Silver C (DU); Brinkman Cimmaron; Chuckwagon Cooker; .
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