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Unread 12-04-2013, 04:56 PM   #4
IamMadMan
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I cold smoke with no heat at all for 2 hours, then set the pit temperature to 145° for 3 hours and then ramped up to the 175°-195° range until an internal temp of 140° is achieved. Bringing to the finishing temperature allows it to firm up and slice easier when fully cooled.
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