 |
|
| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
| Reply |
|
|
LinkBack | Thread Tools | Display Modes |
|
|
|
|
|||
|
|||
Been awhile since my last post
Kent H. wrote:
> I think I found it! > http://www.walmart.com/catalog/produ...885#long_descr > Lori what's the lowest temp. you can smoke with this unit, assuming this > is the correct one? Say with an outside temp. of 75F. As we all know, > particularly at low smoking temps, outside temp dictates smoking temp. > I'm trying to cold smoke salmon. Funny you should ask. I posted that very question to the Great Outdoors Smokey Mountain yahoo group. http://groups.yahoo.com/group/smokeymountain/ As I rememeber the response I got was the lowest stable temp they could get was somewhere around 150 F. -- Reg email: RegForte (at) (that free MS email service) (dot) com |
| Reply |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Forum | |||
| Bear with me for awhile. . . | General Cooking | |||
| OT - Away for Awhile | General Cooking | |||
| Brix readings on post-crush and post-soak Pinot Noir | Winemaking | |||
| Letting a kit wine sit awhile before bottling | Winemaking | |||
Hybrid Mode
