- Feb 19, 2013
- 5
- 10
I am new to pellet smokers and have learned a lot by reading diffferent fourms. l,ve always used a stick burner,and been happy with the outcome of smokeflavor, however, I am now becoming somewhat tired of tending the fire.I am thinking about a pellet smoker, but worried about not enough smoke flavor to the food.Is it true that the meat stops absorbing smoke at temp 140 anything more is useless overkill, so i been told by grills &more, lakeland, fla, have always smoked fish only 12 to 24 very low & slow. Any feedback would be helpfulllllll. thanks