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.
18.5" WSM, Hasty-Bake Suburban, OTG 22.5", "Antonio" Bandera, Mini WSM
Last edited by bbqgeekess; 04-11-2014 at 03:11 PM..