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Jon Peterson
The Court Winer
2981
Sat Apr 08, 2006 5:53 pm
The Blue Crab State
Redwinger
Wine guru
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Wed Mar 22, 2006 2:36 pm
Way Down South In Indiana, USA
Howie Hart
The Hart of Buffalo
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Thu Mar 23, 2006 4:13 pm
Niagara Falls, NY
Jenise
FLDG Dishwasher
43588
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Carl Eppig
Our Maine man
4149
Tue Jun 13, 2006 1:38 pm
Middleton, NH, USA
Mike Filigenzi
Known for his fashionable hair
8187
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Sacramento, CA
Alan Wolfe
On Time Out status
2633
Sat Mar 25, 2006 10:34 am
West Virginia
Alan Wolfe wrote:Mark - Could you please provide a more detailed description on how to use your Brinkman smoker for cold smoking?
Alan Wolfe
On Time Out status
2633
Sat Mar 25, 2006 10:34 am
West Virginia
Jon Peterson
The Court Winer
2981
Sat Apr 08, 2006 5:53 pm
The Blue Crab State
Jon Peterson
The Court Winer
2981
Sat Apr 08, 2006 5:53 pm
The Blue Crab State
Jenise
FLDG Dishwasher
43588
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Karen/NoCA wrote: I am not interested in doing 40 lbs of anything, maybe 10 lbs of salmon, when it is in season.
Jenise wrote:Karen/NoCA wrote: I am not interested in doing 40 lbs of anything, maybe 10 lbs of salmon, when it is in season.
Can't do 40 lbs at once in any of these. We do batches! But it's why of the two electric Masterbuilt models with remote controls, we chose the larger of the two (for about the same price). We *can* do more, and we can do whole filets of salmon or whole rib racks without cutting them down.
Carl Eppig
Our Maine man
4149
Tue Jun 13, 2006 1:38 pm
Middleton, NH, USA
Jenise
FLDG Dishwasher
43588
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Karen/NoCA wrote:Jenise wrote:Karen/NoCA wrote: I am not interested in doing 40 lbs of anything, maybe 10 lbs of salmon, when it is in season.
Can't do 40 lbs at once in any of these. We do batches! But it's why of the two electric Masterbuilt models with remote controls, we chose the larger of the two (for about the same price). We *can* do more, and we can do whole filets of salmon or whole rib racks without cutting them down.
I like that idea of doing whole filets, and whole rib racks, may have to rethink it. Linda Stradley smoked salmon a couple of times when we were there. She freezes what is left and loves having it in the freezer to make quick salads or appitizers. That would be a plus!
Jenise wrote:Karen/NoCA wrote: I am not interested in doing 40 lbs of anything, maybe 10 lbs of salmon, when it is in season.
Can't do 40 lbs at once in any of these. We do batches! But it's why of the two electric Masterbuilt models with remote controls, we chose the larger of the two (for about the same price). We *can* do more, and we can do whole filets of salmon or whole rib racks without cutting them down.
Jon Peterson
The Court Winer
2981
Sat Apr 08, 2006 5:53 pm
The Blue Crab State
Drew Hall wrote:Karen, the Big Green Egg comes in 5 different sizes http://www.biggreenegg.com/eggs/sizes/
Jon, compare the BGE to the Grill Dome...had I known about the Grill Dome before I purchased the BGE I might have bought the Dome.
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