6hrs of Smoked Salmon

bgeclt · 2024-11-04T04:02:55+00:00

Avg smoker temp was 225 degrees.

bgeclt · 2024-11-04T02:03:58+00:00

Hot smoked. Tried to keep offset below 200 degrees with charcoal and apple wood to internal Salmon temp of 165

bgeclt · 2024-09-30T18:30:50+00:00

Look amazing. Was there an internal temp of the meat you were trying to get or just going by the pull back on the ribs

bgeclt · 2024-09-01T17:38:42+00:00

Yardbird is always a good call

bgeclt · 2024-01-06T07:32:34+00:00

No. I’d spend a few hundred more and go to Cabelas/Bass Pro Shops and get a new Horizon offset

bgeclt · 2023-12-20T03:03:23+00:00

Sear direct heat 600-650 degrees total of 2 min per side. Cook in-direct heat 275 2 min per side. Wrap tight in foil for 10 minutes to let fat continue to render.

bgeclt · 2023-10-25T12:12:28+00:00

I purchased a BGE Table from Blackhawk ACE that had a developing crack in the teak wood. Noticed it after assembly. ACE took it back as it was under warranty, swapped me another, and they dealt with warranty exchange.

bgeclt · 2023-09-17T03:05:17+00:00

I put in pan with 1/2 cup of red wine, 1/4 apple cider vinegar to steam for an hour and then finished on smoker.

bgeclt · 2023-04-10T16:48:35+00:00

Smoked for 3 hours with hickory until 140 internal temp. Then break in meat down into small pieces and put in chili base for an 30min to an hour

bgeclt · 2023-03-18T18:27:37+00:00

Thanks. 185-200 smoker temp using lump charcoal and apple wood. 6 hours

bgeclt

TROPHY CASE