Thanks for the info! Yeah, I guess what I do is not really smoking, at my temps (which should be plenty hot quick enough to kill anything...) and I don't cure the meat, guess it's more like slow BBQ. Sure tastes good! Lump charcoal with some peach wood from I tree I cut down a few years ago is what I'm using today. Salmon with cherry wood is on the agenda for next weekend.
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Ignorance more frequently begets knowledge: it is those who know little, and not those who know much, who so positively assert that this or that problem will never be solved by science. --Charles Darwin
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