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Anybody have much experience cold-smoking things?
Last night's cook was bone-in pork chops. I was working from this recipe
. Basically, I cold-smoked the chops for an hour with some pecan chunks (indirect). Dome was between 190-200, grate was 170-180.
After the hour of cold-smoke, I took took the chops off, removed the plate setter and ramped the temp up to 450ish. I was completely blown away by the amount of smoke on the chops. They were terrific. Kind of got me wondering if cold-smoking would work for other things besides pork chops. Anybody ever tried it?