Originally Posted by Pig Headed
Thanks Chris, that sound like an idea for the future. I put them in a hot cooler. Whn I took then out about 11:00AM I used the Thermapen and they were at 160*. I put them in the WSM and using the Guru set the temp to 175 which is the lowest setting. I like your idea though.
BTW, I liked the Harpoon Smoked Porter you gave me. Thanks.
See the following for the Guru:
Cold Smoking To achieve a temperature lower than 175° for cold smoking, jerky making, or pepper drying you will need to wrap the meat and pit probes together and place inside of pit. (Aluminum foil is a good wrapper for your probes.) Set a temperature on the meat control between 110° and 210°, now power up the Competitor. You are now fooling the Competitor to work at a lower temperature because the meat control overrides the pit control. (Ramp Mode)