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Sustainable Low Temps?

T-47T-47 Posts: 84
edited November -1 in EggHead Forum
I have a smoked trout recipe I was going to try, it calls for smoke until desired texture is reached. for me this is 1 hour of hickory at 180 degrees to cook it and kill bacteria then 8-12 hours of light alder smoke at 150 ... I like mine chewy on the outside and tender inside... start checking(sampling) after 6 hours...
I have never tried to maintain this low of temp? I have a Guru...will it work for that low of temp? Any suggestions or advice would be appreciated.
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