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Smoke House questions

post #1 of 4
Thread Starter 

I have to say I have been following this site for about 3 years now, the monthly newsletters and both the BBQ and rub recipes have been a huge success at my house. I am planning a cedar smokehouse build (whenever the snow melts here in Montana) and my question is...whats the difference between hot and cold smoke, and are there recipes for curing/smoking in this type of smokehouse. I want to do the food prep right, especially after the time spent building the smokehouse. Thank you for any input

post #2 of 4
Quote:
Originally Posted by dadsezz View Post
 

I have to say I have been following this site for about 3 years now, the monthly newsletters and both the BBQ and rub recipes have been a huge success at my house. I am planning a cedar smokehouse build (whenever the snow melts here in Montana) and my question is...whats the difference between hot and cold smoke, and are there recipes for curing/smoking in this type of smokehouse. I want to do the food prep right, especially after the time spent building the smokehouse. Thank you for any input

The difference between hot and cold smoking is just that. Cold is done cold say under 120° and hot above that. Cold you are not cooking the food you are just adding a smoke flavor. Hot smoking you are cooking the food. Maybe not all the way but you are cooking. 

If you will use the search bar at the top of any page you will find more recipes than you will ever know what to do with. You will also find a lot of nice smokehouse builds.

I see this is your first post. When you get a chance will you drop by roll call so everyone can give you a proper SMF welcome?

Happy smoken.

David

post #3 of 4

Good morning, try the search bar at the top you can get all kinds of information. Types, styles, pictures step by step's etc.

 

Gary

post #4 of 4
Welcome to the forum, Montana. As the guys said.... use that search forum for answers to just about anything. Would love to see some pics of that smokehouse, bud.
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