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Old 06-18-2014, 09:18 PM   #7
PekingPorker
is one Smokin' Farker
 
Join Date: 02-21-13
Location: Atlanta, GA
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I cold smoke sausage in my Assassin at 140-150 with no problem. I also mix in chunks with the charcoal for better smoke at the low temps. Seems to give a cleaner burn. At that low temp, chunks were smoldering too much for my liking in the tray.
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Eric - Head Over-cooker, Craft BBQ; Lead drinker, FYC BBQ
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