oink
The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 03-07-2014, 02:31 PM   #16
oifmarine2003
Babbling Farker
 
Join Date: 11-26-12
Location: Cedarburg, WI
Default

I have done both. Taste is about the same but I prefer smoking to an IT of 150.

__________________
Chris

I FINALLY ESCAPED THE PIT THAT IS ILLINOIS!!!!
oifmarine2003 is offline   Reply With Quote


Old 03-07-2014, 04:39 PM   #17
IamMadMan
somebody shut me the fark up.
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Default

I cold smoke for 3 to 4 hours depending upon how thick it is, and then slowly raise the temperature to 180 then to 200 until an internal temperature of 150°.

The initial cold smoking imparts a greater amount of smoke flavoring which I like in my bacon, sausages, and hams.

.
__________________
We must never forget that the highest appreciation is not to utter words, but to live by them - JFK
IamMadMan is offline   Reply With Quote


Old 03-07-2014, 05:06 PM   #18
sbramm
is one Smokin' Farker

 
sbramm's Avatar
 
Join Date: 02-18-09
Location: western MA
Default

Quote:
Originally Posted by IamMadMan View Post
I cold smoke for 3 to 4 hours depending upon how thick it is, and then slowly raise the temperature to 180 then to 200 until an internal temperature of 150°.

The initial cold smoking imparts a greater amount of smoke flavoring which I like in my bacon, sausages, and hams.

.
yep

works out great!
__________________
The Edge... there is no honest way to explain it because the only people who really know where it is are the ones who have gone over.
sbramm is online now   Reply With Quote


Old 03-07-2014, 05:46 PM   #19
Bourbon Barrel BBQ
is one Smokin' Farker
 
Join Date: 06-27-10
Location: Louisville, KY
Default

Quote:
Originally Posted by Mountaindewbass View Post
Thanks for your replies. Yeah..next time ill be trying hot smoking..for the simple ease of removing the skin and fat. I did all that "hard" work before I began the cure.

Also @bourbonbarrel what temp would you set the stoker at to puff air on the amaze n smoker?
doesn't really matter. Just set to any higher temp and let it blow. I use a ball valve on my pit to regulate how much air gets inside the chamber. You are just looking to get some air circulating so the smoke is cleaner.

My last batch cold smoked.

__________________
www.bourbonbarrelbbq.com
Bourbon Barrel BBQ is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 08:02 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts