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In Reply to: Re: Technical Question posted by George G. on June 16, 2013 at 09:59:35:
George, meat will take smoke as long as you smoke it. It is the smoke ring that stops forming when it reaches a certain temperature. Lots of folks get these two things mixed up. I don't claim to be an authority on the subject, but have read pretty extensively on the subject. You might be right about being able to get enough smoke in three hours, and I may give that a try. Thanks for the suggestion. The dryness is the main issue on my mind at this point, and I'll probably have to work that out by trial and error.
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