SMF Hall of Fame Pitmaster
SMF Premier Member
- Joined Sep 12, 2009
You got it---The part I highlighted & underlined.
DS says cold smoke
Cranky says cold smoke is 40 F to 70f.
Dave says Cold smoking below 70 deg. F
Bear says 100-130’
It is interesting to note DaveOmak, Crankys (and others claim) “cold smoking allows smoke to penetrate the meat better than hot smoking” yet it takes longer to smoke! Bear says 100-130 accepts smoke better than either Cold or Hot smoking . All of whom are veteran smokers and full of respectable wisdom (as well as the others in the above list and contributors to this post of course). Even Pops “hot” smokes and probably has smoked more bacon than all of us put together! But there are contradictions.... Which is it? Who/what is the final authority?
Now that fall has hit, it should be easier (for most) to stay below 70’. For you, it doesn’t sound like <70’ is achievable with what you’ve got for ambient temps. It is possible however, to lower your MES smoking chamber a few degrees with some ice in there, or some frozen water bottles. For those that say they like to “cold” smoke <70’ is going to be a challenge in the summer months, or not smoke it at all then. So… what will it be? Accept a “warmer” smoke or NO BACON AT ALL? By whatever definition- hot, warm or cold… Find out what’s going to work best for YOU and your tastes! Obviously there’s more than one way to skin a cat!
…eww. No… we won’t be smoking that!
Everybody has an opinion. Everybody should try all ways & stick with what they like best.
Like I said, On Belly I use Temps between 100° and 130° for 8 to 11 hours, or when my AMNPS runs out of Pellets or Dust. It always has Great color & flavor by then. This is what I call "WARM Smoking".
On CB and BBB, I use about 120° to 190° smoker Temp, and take them to 145° IT. The lower temps are at the beginning to get more smoke time on them.
I believe I remember Pops saying he takes his Belly to 145°, just in case somebody (Sons??) goes in his Fridge & grabs some & eats it without frying it.
IMHO, there's nothing wrong with Cold smoking, but it takes at least twice as long to get the same color & flavor.