My fiance' and I have just entered the world of smoking foods. After much research there is still one thing I am a bit confused on and would like some clarification.
I get the impression that applying smoke to a meat may or may not require the same amount of time to cook the meat (reach proper internal temps).
Does that sound correct?
I read somewhere this particular author doesn't like to apply smoke for more than 4 hours but his meats may need to cook for 8 hours.
I bought her a Masterbuilt GS40 Black Propane Smoker for mother's day/B-Day.
Any help and advice would be appreciated. Thanks
I get the impression that applying smoke to a meat may or may not require the same amount of time to cook the meat (reach proper internal temps).
Does that sound correct?
I read somewhere this particular author doesn't like to apply smoke for more than 4 hours but his meats may need to cook for 8 hours.
I bought her a Masterbuilt GS40 Black Propane Smoker for mother's day/B-Day.
Any help and advice would be appreciated. Thanks
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