We're In The Bacon!
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01-16-2013, 03:29 AM
is One Chatty Farker
Join Date: 12-16-07
Location: south central,ky.
judging by the times & color the cold smoked should have gone a lot longer. I usually keep the pit 50-85 degrees & go for about 24-30 hours.
of course this was a bit hard to read because the thread is 6 feet wide...
Blues_n_Cues BBQ Concessions & Catering
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