Recent content by smokin fool
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A low "hot smoke"
oh yes you are absolutely right bud. But this thread is called smoking with low heat. I'm pretty sure that he has the same setup as me which means that our smoker does not have an external smoke generator to produce a true cold smoke. So what we have to do is smoke at the lowest possible heat...- smokin fool
- Post #7
- Forum: Hot Smoked Bacon
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A low "hot smoke"
Yes I agree with everything except for giving the bacon high heat in the beginning. Any meat that begins to cook on the outside has already lost the ability to absorb a lot of smoke flavor. You want to keep your meat raw to absorb smoke flavor. Although towards the end to dry it out a bit (if...- smokin fool
- Post #5
- Forum: Hot Smoked Bacon
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A low "hot smoke"
I have done some "cold smokes" with a lower heat as well and it always turns out famously! I have done smoked pork chops at 90-100℉ just like you and they were 15% cooked and smoked to perfection after 10 hours. They were quite raw afterwards and I vacuum sealed and put in the deep freeze. I am...- smokin fool
- Post #3
- Forum: Hot Smoked Bacon
