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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

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Unread 12-02-2012, 09:15 PM   #31
Found some matches.
Join Date: 11-26-12
Location: Seattle, WA
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Thanks again for the advice. Obviously a variety of methods and opinions.

The more I research, the more I realise that what my grandmother did would be closer to what is called here 'lox'. It was fairly 'dry' in comparison with 'lox', but it definitely was not 'bbq flavour'.

Anyhoo, that's what I'm aiming for... it seems like the A-Maze-N was designed for that so I'm leaning in that direction.

So before I pull the trigger, I'm wondering if there's a difference between the 'tube' or the rectangular A-Maze-N for what I want to do.

Can you make your own 'sawdust' or should I just use what they sell?



PS: I realise this is getting away from being -strictly- 'bbq'. If this is off-topic, please just let me know. Thx.
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Unread 12-03-2012, 11:20 AM   #32
somebody shut me the fark up.

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Join Date: 10-27-06
Location: Bothell WA
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Jump on this Little Chief Smoker in Lynnwood and save yourself the hassle of dealing with charcoal if you're not familiar with the smoker you have.

Or get a new one-they are available practically everywhere.

Start with the Basic brine in the recipe book and follow the instructions and you can't go wrong. Any Fred Meyers stocks the Luhr-Jensen bags of smoking chips year round. It is the go to Salmon Smoker in these parts.
Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year
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