Hey guys i have been doing this with the stuff i have been making after a couple of days in the fridge and ya know what it comes out just fine.My ribs are just as juicy and the meatloaf i did today was just fine the way i do it is 1-2-3 mins only waiting in between and letting the stuff heat its self.Nothing has dried out nothing over cooked Just wondering any other input here.As a matter of fact the people who have had eaten this stuff in the following days said it was better .[:D]
Nothing beats fresh-smoked & hot, but if you cool it down, the chill time distributes the flavor more evenly throughout the food. Personally, I like the contrast between spicy skin, moderately flavored outer meat & pretty much plain-yet-juicy inner meat.
It's just like chili. The next day, all the flavors meld together to become a cohesive unit. The overall dish is more consistant and may taste "better" to some, but the individual flavors get absorbed into the mass.
To each his own.
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Here is a thread that discusses how smoked foods taste different after it has been "aged", and possibility of why the person who is doing the smoking may have a weakened taste for the flavor just after smoking. http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=1390
Yes sir to each is own taste buds.All is well with everything except the corn beef i tried i will do that at a later date to get that under my belt too some day.