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Fish Smoking

It's smoking time! Sammy Hitzke chucks on the chef hat yet again and runs us through his all-time favourite fish smoking recipe. Check it out!

bcf.com.au2019年4月20日

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Smoked Turkey Breast to impress your guests! 🍊🌿Soak in brine for 24-48 hours. Smoke on a @grillagrills for 5-6 hours at 225°F or until internal temp is 165°F! Use aluminum foil balls to support your turkey breast while smoking. Baste and finish at 450°F for 20-30 mins for a crispy skin. #thanksgiving #smoked #turkey #grillagrills #silverbac #easyrecipes #follow #like #share #timothybakr | TimothyBakr

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Smoked Turkey Breast to impress your guests! 🍊🌿Soak in brine for 24-48 hours.

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