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Date Posted: 11:23:05 06/07/01 Thu
Author: Bruce
Author Host/IP: cr372690-a.brntfd1.on.wave.home.com / 24.42.83.82
Subject: Re: July 21st
In reply to: Ron 's message, "July 21st" on 08:28:13 06/07/01 Thu

Mornin Ron cold smoke should be about 90 - 105 degree. Then slowly bump the heat to 180. Try getting a tall card board box a little bigger than the smoker cut a 3 inch hole in the bottom and cover the bottom in foil with the hole open and set it on the smoker. Then attach a rack near the top to put your meat on, and cut a hole in the top to let the smoke out. Stick your probe threw the box just below the meat for your temp. I've done this many times and it works well, when you start to bump the heat remove the box and put the meat in the smoker. you need about 4 hours of cold smoke. ....Bruce

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