I`m a "newby" based in Kent County UK (Garden of England)
Have been cold smoking for a few years now ,Mainly Fish, ie Trout.Which is carried out in open air on cool nights.
Just now I`m about to try Hot Smoking a bone-in Boston Butt. Any help or advice will be very welcome. As us "Limey`s" know nothing about this style of cooking.
I have on order a butt of 3/3.5 kgs ( maybe 6/7 lbs)
In reading dozens of the posts on this site it seems as though air temperature has some effect on cooking time!
And as we are just heading for Winter Time here in uk I am wondering about where to smoke. indoors ie ,Shed or maybe Glass house. In my shed this would be unbearable with the output of smoke,but in a glass house this can be cotrolled by the opening of windows & doors also the ambient temp would be somewhat milder.
How am I doing my friends. going to leave it there to see what reaction I get. Be nice, thas all I ask.