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I ended up smoking it for 12 hours at about 80 degrees. I could have gone down to around 35, which was the outside temp. The reason I was concerned about the temp being to cool is that in the past my system seems to generate a lot of condensation and the bacon has a wet feeling even though I...
Hello I just found the forum, wow so much information I wish I would have found this forum a few years ago.
I have been smoking using my Weber Smoky Mountain for a about 6 years. I raise and butcher my own pigs, chicken and goats. I have mainly smoke pork and salmon. I have a smoke daddy that...
Thanks, I have finally got things together and have the ability to smoke from about 40 degrees which is the temp out side on up to temps way to hot for cold smoking.