mrad
Meat Mopper
I have two pork belly said I am cold smoking. I started this morning at 7 AM. The temperature in my smoker is about 85°. Do I have to take the pork bellies out and put them in the refrigerator to keep the core temperature down?
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Question on cold smoking for a extended.
- Thread starter mrad
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mowin
Master of the Pit
Thats a good question. I usually cold smoke mine in the early spring when temps are much lower. How about a pan of ice in the pit to cool things down?
Maybe PM chef jj?
Maybe PM chef jj?
Lot's of the guys cold smoke for 6-8 hours, then refrigerate overnight & repeat the process 2 - 3 times for a total of 12-24 hours of smoke.
Personally I just smoke mine for 10 hours & if it's in the summer I start real early in the morning &, just put frozen gallon jugs of water in the smoker right under the bacon.
Al
Personally I just smoke mine for 10 hours & if it's in the summer I start real early in the morning &, just put frozen gallon jugs of water in the smoker right under the bacon.
Al
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