Originally Posted by Fwismoker
Seriously JP ...from someone that cold smokes on a regular basis we don't cold smoke at 32 degrees
LOL, you know the average cold smoke is in the 50-80 degree range at ambient temps. I never knew a block of cheese that can accept smoke in a frozen state.
You know what i meant by calibrating at hot cooking temps....just trying to help you
I know. Just a joke. I appreciate the help.
Old user name was JP7794
Jim - KCBS CBJ
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