Smoker-grill

Tracy Bowman

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There definetly is more flavor with the brining. Never had so many compliments on a turkey!🙂 I just liked it better all around. This will be my new way of preparing my turkey. Which is great because I haven’t found an injector yet that was worth a flip.🤨
 

ICE 27

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There definetly is more flavor with the brining. Never had so many compliments on a turkey!🙂 I just liked it better all around. This will be my new way of preparing my turkey. Which is great because I haven’t found an injector yet that was worth a flip.🤨
I brined for 24 hours then smoked with misquite for 4 hours then fried in peanut oil. They loved it. I have to say I was impressed.
 

Sailor

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My favorite animal flesh to hot smoke is a bone in beef prime rib followed by a nice big salmon fillet.
When it comes to cold smoke it's a boneless lamb shoulder roast with a slow turn on the rotisserie afterwards.
I also really enjoy various species of cheese cold smoked.
 

Tracy Bowman

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My favorite animal flesh to hot smoke is a bone in beef prime rib followed by a nice big salmon fillet.
When it comes to cold smoke it's a boneless lamb shoulder roast with a slow turn on the rotisserie afterwards.
I also really enjoy various species of cheese cold smoked.
How do you cold smoke?
 
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Sailor

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With my Bradley smoker I have the option of moving the smoker source away from the smoker box with an aluminum tube almost lime a dryer vent. With the smoker source moved away and the heat source in the smoker box turned off, all you get is the flavorful smoke for the food.

https://da.lowes.ca/webassets/images/330590690_AlternateImage6_l.jpg
 

Tracy Bowman

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