sweetwilly
Newbie
- 1
- 10
- Joined Aug 17, 2005
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 hours of indirect smoking to accomplish the uptake of smoke into the meat.