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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.

I have done what you do, but have been thinking about this.  Wouldn't you get more smoke on the meat if you put the cold meat in the smoker after the smoke was rolling?

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