What are some thoughts on indirect smoking? Does it produce the same quality as reverse flow smoking? e.g. Big Green Egg
Indirect Smoking
- Thread starter garagemo
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Indirect smoking? Are you meaning with no heat directly under the meat? If so, there is no problem doing it and excellent results will occur.
Yes, like just a plate over the coals instead of a maze for the smoke to go around. Any problems with flare-ups or heat variance, does this cause the coals to burn faster or hotter? Quality of end product is the same?
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