Question about Grilling
You can / would build a smokehouse out of wood, google it and you may find out that you may want to buy a unit that will hold what you want to smoke, it may be cheaper and give you more styles or uses. cold smoking is a method / type of preservation used for more delicate items [salmon/seafood] @ 120degrees, hot smoking is for items like bacon, @ 160 d. roasting would be the finishing process for an item not fully cooked by smoking, but you can smoke with temp.s up to 200d. for hours to cook.
[THINK BBQ SLOW COOKED 10-14 HOURS]
in some types of smoking other items may be
needed to aid in preservation process.
some suggestions for research:
mother earth news
the things you need to consider are that this is a delicate process involving several CRITICAL factors, or you can make someone very sick or even dead:
TIME / TEMP CONTROL
HEAT / TEMPERATURE
TEMP/ SMOKE LEVEL
CONVECTION / TEMP
DON'T LET ME SCARE YOU FROM HOME SMOKING, I' M A PROFFESSIONAL CHEF SO I KNOW WHAT CAN HAPPEN IF THINGS GO WRONG.
i cant remember the name but there is a nice unit made specifically for small pigs that has had great reviews.i've seen it elsewhere but try foodnetwork/throwdown/bobby flay for unit name. " good eats" had an excellant show years ago about how simple it should be to smoke salmon.
HOPE THIS MESS HELPS YOUR QUEST FOR THE "Q"
Posted on Apr 06, 2008
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Posted on Jan 02, 2017
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