When is it to warm to smoke meat

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wayne gray

Fire Starter
Original poster
Dec 20, 2015
35
11
Good morning Smoke head's. Here's my situation. I have about 45lbs of Canadian bacon to get smoked.long range forecast shows 70+ temps for Next weekend. R those temps to high to get it done safely? I should have made it months ago but my 7day a week work schedule made it impossible.any input would be greatly appreciated thanks.
 
If you want to cold smoke, shoot for night time when the wether is colder.

I cold smoke all my bacon products and I am happy as long as the pit is below 65.
 
Thanks dirtsailor I thought about that avenue. What is a just another day getting up at 3:00 am I wanted to cold Smoke this. Sleep is overrated anyway
 
I agree with Al 100%. I do 4-5 whole loins of Canadian bacon a couple times a year and always hot smoke (190-220°F pit temp) to an internal temp of about 140°F so outdoor temp is never an issue.
Walt
 
When I lived in South Texas, I would put a barrel under a shade tree and hit the outside with a a regular electric fan.
 
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