I have a 9lb butt deboned, butterflied and in Pop's brine. I am not sure if I can cold smoke when the ambient air temps are ~80 degrees. I cold smoked a lot of cheese this winter, and it turned out great until the ambient temp. hit about 55 degrees. The AMPS in my smoker then generated enough heat to take the internal smoker temp up past 90. The cheese melted a little, but wasn't bad. Well, I am rambling, so let me get to my question.
Can I use the AMAZEN in my Cookshack clone without additional heat to "cold smoke" the BBB even though the internal temp. of the smoker will most likely get to 100 to 115 degrees?
My objective is to have a final product that does need to be fried prior to eating. Since the butt is cured, and you want to fry prior to eating, does it matter what IT the meat hits during the smoke?
I really need the forum experts to weigh in on this one.
Thanks,
Smokinjoe
Can I use the AMAZEN in my Cookshack clone without additional heat to "cold smoke" the BBB even though the internal temp. of the smoker will most likely get to 100 to 115 degrees?
My objective is to have a final product that does need to be fried prior to eating. Since the butt is cured, and you want to fry prior to eating, does it matter what IT the meat hits during the smoke?
I really need the forum experts to weigh in on this one.
Thanks,
Smokinjoe