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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 04-10-2013, 08:24 AM   #16
Bonewagon
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Nice Marty! That looks terrific.
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Unread 04-10-2013, 08:50 AM   #17
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Oh yah. That’s definitely going on the To Do list.
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Unread 04-10-2013, 08:57 AM   #18
Big George's BBQ
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VCery nice Marty I love thirdeyes method Don Marco has a good one too using ent Jack Daniels For his I need to use less salt and more brown sugar Thanks for sharing Did u you use your new smoke shed
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Unread 04-10-2013, 12:37 PM   #19
martyleach
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Quote:
Originally Posted by Yellowhair42 View Post
I see you used your new smokehouse.It looks nice.How's it working?
Thanks! It's working great. I really tried to make it airtight which turns out is really not necessary

Quote:
Originally Posted by katman View Post
That looks fantastic! What are you using for a cold smoker?
Thanks. I'm using a cold smokehouse I recently made.
http://www.bbq-brethren.com/forum/sh...d.php?t=157567

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Originally Posted by Big George's BBQ View Post
VCery nice Marty I love thirdeyes method Don Marco has a good one too using ent Jack Daniels For his I need to use less salt and more brown sugar Thanks for sharing Did u you use your new smoke shed
Thanks. Yes, I used my new smokehouse and hit it with 3 hours of smoke. Just about right.
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Unread 04-10-2013, 09:01 PM   #20
JerBQ
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Man that looks great! I just finished building a cold smoker, and that looks like a great next smoke!
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Unread 04-10-2013, 09:33 PM   #21
samfsu
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Looks awesome I wish it was cold enough to make nova here!
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Unread 04-10-2013, 09:56 PM   #22
Pyle's BBQ
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Quote:
Originally Posted by martyleach View Post
Wampus
Lox is a cured salmon that is not cooked at all. The salt and sugar does their thing to the salmon. It is a moist, delicate piece of meat that should be cut very thin (wish I had a meat cutter/Hobart). The warmest this salmon ever got was about 70 degrees.
This is a lot cheaper than a Hobart. Great looking salmon.



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Unread 04-10-2013, 09:58 PM   #23
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That looks awesome, I could almost taste it on a bagel with cream cheese.
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