"Pre" smoking.

Discussion in 'General Discussion' started by squirejoe, Sep 24, 2013.

  1. The temperatures are starting to drop here in the Mid-Atlantic, and the heart starts drifting to Cold Smoking.....for me at least.

    I have had great success with smoking cheeses and cold smoking fish when the temps stay below 40 degrees. I use an A-MAZE-N sawdust smoker and the IT of the smoking chamber never gets above 45 degrees when the outside temp is below 40. I usually wait until it is about 35 for a high and the IT of the smoker doesn't get out of the 30's for salmon.

    I was wondering if anyone has tried "Pre-smoking" fresh meat to be frozen and finished in the oven later in the winter when its not as conducive to smoke outdoors in 2-3 feet of snow and the temperature is in the low teens?

    Thoughts?
     
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    Joe...no worries....you are fine!

    Kat
     

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