cold smoking questions

Started by Seahawk, December 05, 2010, 11:37:50 AM

Previous topic - Next topic

0 Members and 2 Guests are viewing this topic.

Print
Go Down Pages 1 2
User actions

TestRocket

#15
December 15, 2010, 01:51:27 PM
Quote from: NePaSmoKer on December 08, 2010, 12:34:32 PM
The Bradley cold smoker setup



NePaS, is that another road kill next to your cart wheel and are you going to smoke that duckie or make sausages?   ;)  \hijack

watchdog56

#16
December 15, 2010, 03:37:10 PM
I keep the vent wide open to get the moisture out.

GusRobin

#17
December 15, 2010, 05:08:13 PM
I always preheat. If hot smoking I preheat the cabinet to around 250* and have the SG on. When I put in the meat I advance the pucks until one is on the burner. If cold smoking I will pre heat the SG for 20 min and then advance the puck to the burner.
"It ain't worth missing someone from your past- there is a reason they didn't make it to your future."

"Life is tough, it is even tougher when you are stupid"

Don't curse the storm, learn to dance in the rain.

pensrock

#18
December 16, 2010, 02:10:45 AM
QuoteOK then, how long does one preheat the burner?

I agree with Gusrobins answer. I preheat the puckburner the whole time the tower is heating if hot smoking, if cold smoking I preheat the puckburner for 20-30 minutes.
Print
Go Up Pages 1 2
User actions