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In Reply to: Try this posted by adam on May 09, 2008 at 09:50:49:
with such a small amount of heat in there, with the addition of ice, sounds something like cold smoking at 2 hours. That to me sounds like a possibility of spoiling the meat, or does the smoke inhibit that, or is just 2 hours in a danger zone not harmful ? How long can you go with meat just hanging out in an environment around 50-100 degrees ?