Yep another question.....
I have always put my meat on the smoker at room temp. I have heard that putting the meat on cold and smoking at 200*(not 200*-225*) for a while will increase the smoke penetration. Is this true. I know smoke penetration does not directly relate to the size of the smoke ring, but I would like a little more pink at the edges.
Your thoughts?????
I have always put my meat on the smoker at room temp. I have heard that putting the meat on cold and smoking at 200*(not 200*-225*) for a while will increase the smoke penetration. Is this true. I know smoke penetration does not directly relate to the size of the smoke ring, but I would like a little more pink at the edges.
Your thoughts?????