Posted by Achin' Back on February 01, 2013 at 03:36:03 from (184.108.40.206):
In Reply to: Cold smoking posted by Dave Warden on January 31, 2013 at 17:20:21:
Not sure what you mean by cold smoking, but that is usually around 100degrees F or less. I"ve smoked hundreds of beef briskets and pork shoulders doing it low and slow, usually around 225 degrees F. I see you are smoking pork belly, which should make some nice bacon and it would be cold smoked (or cured). Google cold smoking and you"ll find plenty of answers.
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