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ManoYPuerco

Member since Jun 2011

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Reviewed Smoked Salmon

Jul 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

To the person that used the Brinkmann: how did you regulate the temperature to 100/175? The Brinkmann seems to heat to 250 F. There is no regulator on the smoker except the plug. Hard to keep doing for 12 hours.

Did you do it by reducing the wood or something?

I have to agree with the person regarding...

Reviewed Smoked Salmon

Jul 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

To the person that used the Brinkmann: how did you regulate the temperature to 100/175? There is no regulator on the smoker except the plug. Hard to keep doing for 12 hours.

Did you do it by reducing the wood or something?

I have to agree with the person regarding salt content. I LOVE salt, but I have found...

Reviewed Smoked Salmon

Jul 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

To the person that used the Brinmann: how did you regulate the temperature to 100/175? There is no regulator on the smoker except the plug. Hard to keep doing for 12 hours.

Did you do it by reducing the wood or something?

I have to agree with the person regarding salt content. I LOVE salt, but I have found...

Reviewed Pulled Pork

Jun 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

Haven't tried it yet. Is there some way to use Kosher Salt instead of pickling? I can't find it. Is the ratio different? My grandmother used kosher to make fresh, cold pickles, so what's the difference other than ratio?"

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