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Cook number two-Salmon

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Steve Raichlen's Salmon Candy. Brined in brown sugar, maple syrup, water and salt for 8 hours.  Smoked at 250 for about 40 minutes with two maple chunks in the fire.  I wanted to try out smoking something that wouldn't take too long because this was my first attempt at going low and slow. So if I couldn't hold the temp right, I would be able to start over.  I was able to park KJ classic II at 250 with the bottom vent open 1/2 and inch, the top vent closed and that daisy wheel between the first and second line.  I rebasted with maple syrup right at the end. But, some missed the drip pan, and hit the deflector.  Gonna have to burn that off.  I'm off to by more meat today for this weekend.  Hobby slowly turning into obsession. 


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