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Old 03-07-2014, 09:55 AM   #5
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma

Originally Posted by Mountaindewbass View Post
Hot smoking is anything over like 90 degrees..or something crazy like that. The bacon will be cured so im just not sure if the flavor is better if its just cold smoked(since itll be cooked again) or if i should just follow Ruhlman's method and cook it at 200 until IT reaches make sure all bacteria is deceased.
I smoke at 200F until 140F. Isn't all the bacteria dead with all that cure? SHould I be going to 150F instead? I know a lot of people, including brethren here, go to just 140F.
18.5" WSM and 22.5" OTG.
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