Nicolas Feraudet
New member
Hello, concerning the recipe https://www.virtualweberbullet.com/salmon-brown-sugar-rub/, I have a question, is there a reason to start at 325 ° F and then drop to 225 ° F?
Couldn't you also start with the minion technique and reach 225 ° F
Thank you.
Couldn't you also start with the minion technique and reach 225 ° F
Thank you.