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Reply to "New owner: SM045 Can you give me a rough idea how long for smoker to reach 225"

I should also mention that a lot of "authorities" claim that meat doesn't absorb smoke after it reaches a temp of 140. 

So I always start my cook with a cold smoker and cold meat. The only exception is fish, I take it out a couple of hours before smoking to let the pellicle firm up.

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