Thanks Thirdeye
That is exactly the information I was looking for. My little smokehouse will get up to about 70 degrees this time of year. I will hang them for 3+ hours and get cookin'.
Quote:
Originally Posted by thirdeye
I wondered if that is what you were getting at..... I've flavor smoked a lot of things in my Big and Little Chief box smokers, including commercially corned briskets. I guess it's not a true "cold" smoke, but if it's cold outside, I can only pull 150* out of them, so let's call it the low end of "hot smoking".
Most things I flavor smoke only are in the box for a couple of hours before going to another smoker, but I smoke corned briskets for at least 3 hours. I generally hang them so I don't have to open the lid. This is a non-corned brisket flat, but you get the idea.
|
__________________
XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber.
Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
[url]http://www.amlwoodart.com[/url]
|
