Reply to "Struggling Smokette Newbie"

bobbyqueMember

Hi Smokin & happy NY to you.

I think Knees was concerned over the time it took to cook his ribs and a butt in his Smokette. Debates about the degree of smoke "penetration" related to the coolness of the meat are a little different topic.

Would you agree that ( all other variable being equal) the cooler the meat is when you put it in a Smokette, the longer it will take to cook that particular piece of meat until it is done?

Also, what do you think about the post about cooking frozen butts? I can't begin to see how that would take the same cooking time as a non-frozen butt? I did not do a search for posts about this on this forum.

1/16/096:02 PM

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