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What is the best smoke temp?

Discussion in 'General Discussion' started by smokinmad, Oct 9, 2013.

  1. Guys and Gals and all you MeatHeads......

          What is the best temp to absorb smoke in meat?  I read an article that said the best temps for absorbing smoke, was LOW. I gathered that the Longer your meat stayed Wet or Moist, the longer it absorbed. It said that if you throw the meat on a 300 degree cooker the meat COOKS and hardens the outside of the meat, making it hard to absorb smoke......

  2. s2k9k

    s2k9k AMNPS Test Group

  3. S2K9K.....This wasn't the article I read, but it very well could have been. Very good information...Thank You.....I'm no Butcher, but I've butchered my share of good meats...Those years are over, now that I've found the forum....With thread makers such as your and Well I better not start naming names, Wouldn't want to leave any one out and get my self in trouble....I think learning on this site is gonna be a "Mucha Tastey a Situation" to borrow an Arby's new Fraze...Thanks Brother..

  4. s2k9k

    s2k9k AMNPS Test Group

    Just to be clear, I did not write that article, it was written by forluvofsmoke (Eric), he has quite a few articles and threads on here describing this method and many other threads that go into great detail and are full of a lot of education for anyone who is wanting to step up their game! I have learned so much from him and I suggest to anyone who wants to learn more to give Eric a read, you won't regret it!
  5. S2K9K....I caught that you didn't write it...Your right tho...it was a very well written and thought out piece... Gonna do a search for him and do some learning.....I have a uncle who did some competitions, so I need much a learning to catch up with him..Thanks again