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SmokinAl
Looks like an interesting set-up.
I can understand cold smoke for something like cheese or bacon for the flavor, Bu why would you cold smoke meats. Presertive? and how would you store meat after cold smoke?
Hi, New member here.
Just bought a Masterbuilt 30" smoker and a Masterbuilt slow smoke attachment.
Have already put it together and completed the "smoke-in" procedure for both units.
I had an older(versiion 1, i guess) and really liked it. It got old and funky so I decided to buy another...