What is this thing!? A hot smoker a cold smoker? Nothing I've found from two good sources indicates it's either.
What is in severely missing is what to do with the temp range, what; 180F to 275F.
Four recipes in the book and all use 225F?
http://www.meatsandsausages.com/meat-smoking/cold-smoking
http://www.meatsandsausages.com/meat-smoking/hot-smoking
anyway, do we simply run at 225F or are there techniques that can use the entire temp range.
PS: I'm itching to try this out and it's now Saturday, going to spatchcock two chickens, any suggestions, other wise I'll use 250F until done. Rinse, dry, apply seasoning (salt, pepper, garlic and onion powder).
What is in severely missing is what to do with the temp range, what; 180F to 275F.
Four recipes in the book and all use 225F?
http://www.meatsandsausages.com/meat-smoking/cold-smoking
http://www.meatsandsausages.com/meat-smoking/hot-smoking
anyway, do we simply run at 225F or are there techniques that can use the entire temp range.
PS: I'm itching to try this out and it's now Saturday, going to spatchcock two chickens, any suggestions, other wise I'll use 250F until done. Rinse, dry, apply seasoning (salt, pepper, garlic and onion powder).
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