- Dec 17, 2014
- 1
- 10
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