I've been reading Kutas' book and developing my sausage recipes. In the book, as well as several recipes online it calls for a "Heavy Smudge" for some period of time. In reading all the posts here, and in my past smokes (brisket, jerky, etc.) I have always subscribed to the TBS method. It seems to me that the "heavy smudge" is contradictory to TBS.
Can anyone explain this terminology to me? Thanks!
Can anyone explain this terminology to me? Thanks!