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Unread 04-11-2014, 02:41 PM   #17
bbqgeekess
Babbling Farker

 
Join Date: 07-06-13
Location: Oklahoma
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Threw the Canadian bacon in Antonio to hot smoke it at 200F until an internal temp of 140F. Should I go higher than 140F? I've seen recipes with 150F.

Maintaining 195-215F fire with small coal bed and one to two large wood chunks at a time.
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18.5" WSM, Hasty-Bake Suburban, OTG 22.5", "Antonio" Bandera, Mini WSM

Last edited by bbqgeekess; 04-11-2014 at 03:11 PM..
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