Posted by camju on June 23, 2010 at 20:09:57 from (216.81.26.248):
In Reply to: O/T Smoking meat posted by 37 Chief on June 23, 2010 at 17:38:52:
it only takes 30-45 min. to get enough smoke on any meat if the smoke goes on cold.I do alot of farmers sausage and some people like it don real hot and complain theres no smoke,but they won;t let me do it cold.if you take out the wood chips after the first hour it may taste better.I like to soak the chicken in brine(3 lbs tender quick,2 cups brown sugar,3 tablespoons liquid smoke in 5 gallons of water) letr sit in fridge submerged for 3 days.then bake or put in smoker
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