Toggle sidebar

Recent content by sweetwilly

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. sweetwilly

    Uptake smoke

    I need to know about the reality of the smoke that is consumed into the meat. I read that once the meat product reaches the internal temperature of 145 degrees all other smoke past this point is over kill and is wasted. Does this sound logical? I also read that it takes an average of 4 to 6...
See more
Top Bottom
Back
Clicky