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Smoked Snapper


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  • 1 month later...

Gidday 69conroyMate I have used quite a lot of different wood to smoke quite a bit of stuff (Meat/ fish etc ) over the years and i like red gum the best of all .sometimes just a few chips of wood about 50mm long instead of sawdust will give a nice light flavour to thinner fish or meats.Likewise larger chips of gum make great flavour to large cuts of meat :leg lamb,pork,goat,roast beef and especially turkey cooked in my homemade spit / oven,Small bags should be available free from most firewood merchants, mostly I just bring home some dead branches when i go fishing along the river.Cheers peelipeeli 14

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