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Egghead Forum
Re: Smoked Salmon

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Posted by: fishlessman on 2007/07/16 15:23:06  

In Reply to: Smoked Salmon posted by mkslup on 2007/07/16 14:58:23

mkslup,
its easier to hold temps at that range with small pieces of lump that you have previously cooked with. the small pieces help to plug off the holes in the grate which is good for this type of cook. you only want about 2 inches max of these spent pieces of lump in the egg. i also put a plate on top instead of the daisy with a brick on it to hold it down and just barely slide it til i get enough opening. you can actually maintain 145 degrees for 7-8 hours with this setup, but you need to stay withit, and try to never open the dome as it will cause the fire to spike.

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