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Using a pan of ice to cold smoke

Chefjohn55
Chefjohn55 Posts: 4
in Off Topic

Here is a video of using the SD with the BGE, I used a secondary rack to hold a big pan of ice above the cured pork chops. Using cold smoke and the ice, I can safely smoke for several hours.  If I was hot smoking at 225 F.,the chops would get to 145 F. IT within an hour and half, not enough time in the smoke.


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