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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 11-16-2013, 10:12 AM   #1
Big George's BBQ
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Default Cold and warm smoking salmon today

Starting off with cold smoking Rinsed salmon from the cure Basted twice with Gent Jack Currently smoking using whild cherry smoking dust Still only 48 degrees Have in the egg so far almost 3 hrs- eill go 4 to 5 When done will get the egg to 150 degrees for warm smoking the rest
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Unread 11-16-2013, 10:25 AM   #2
Al Czervik
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Sounds great George... Can't wait to hear how it turns out.
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Unread 11-16-2013, 01:27 PM   #3
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Al one of these days I will learn how to post pics First batch off basted with Gent Jack and EVOO Wrapped and in Fridge Looking forward tomorrow Fire almost ready with some maple Will be putting the rest on soon
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Unread 11-16-2013, 01:34 PM   #4
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BG, it's probably partaking in the Gentlemen Jack before the cook!

Sounds good so far!
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Unread 11-16-2013, 02:49 PM   #5
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Only a little bit
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Unread 11-16-2013, 05:16 PM   #6
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I have been running the grill at 150 aqnd the salmon does not want to go above 110 has been cooking almost 4 hrs
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Unread 11-16-2013, 05:41 PM   #7
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MMM i'm picturing it now. Need some pron George
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Unread 11-16-2013, 07:11 PM   #8
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I need to learn how to post pron I ended up pushing grill temp up Finally done Took off around 135-140- 5 pieces. Who ever invented frog mats did a really good thing They are really nice
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Unread 11-17-2013, 09:21 AM   #9
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I've made Gore's salmon before and according to everyone who ate it it was fantastic.

I'd be happy to talk you through posting pictures George. Give me a call, you have my # I think. We'd sure love to see your pr0n.
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