Reply to "Smoke Flavoring"

Former Member

My Friend,
I have just bought a cs myself so my experience is limited. However, I have been a keeper of the flame for decades. I am a firm believer that if you want to "up the antie" on smoke flavor it has to be done at 150 or less. Just smoked a piece of moose that had great flavor all the way through, But I put it in cold and left it at about 145 for 2+ hrs then went to 225 till internal was what I wanted. Worked great for me. Made aujus as well, It is very smokey! Almost too smokey. Perhaps liquid absorbs smoke better?
Just my thoughts!
Pat
Western Wyo.

12/6/079:05 PM

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