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  1. Smoking meat with pecan wood questions.

    It depends if I'm truly smoking (usually at 160 degrees) or grilling with Charcoal/Alder. For Salmon I usually take it off right around 140 degrees, then let it rest. I've always had excellent results. It's not so much a timed cook, but waiting for the thickest part of the fish to reach temp.

  2. Smoking meat with pecan wood questions.

    I've used Pecan on fish, but prefer Alder. Fish absorbs smoke quickly, so it needs a milder wood. I couldn't find Alder in chunks, so ordered some online. Try it next time you put a nice piece of fish in your smoker. In think you'll like it.

  3. Big Green Egg Turkey Recipes?......

    This was awesome last year. Doing it again next week.

  4. Looking to buy a Big Green Egg

    There's a Big Green egg shop in the shopping center across the street from the GA Premium Outlet Mall on GA400 in Dawsonville. Prices seem to be in line with every place else I've seen. Trade a gun for a large egg. You'll make out better!
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