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Old 07-21-2008, 03:35 PM   #8
somebody shut me the fark up.
Harbormaster's Avatar
Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI

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.
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