0 Members and 1 Guest are viewing this topic.
Pulled and chilling in the fridge. 3.5 gallons o' poke.
How does this sound. If I remember correct, I read that meat stops taking on smoke flavor after it gets to a certain temp. Maybe what's happening is that since they are frozen, obviously it takes longer to heat up thereby taking more smoke Ok, bring on the corrections and comments . I'm at work and in between jobs so take it easy on me. Sent from my iPhone 5 using Tapatalk
3.5 gallons o' poke.
Caveat. (Hub, Sav Smoker, Smokin' Soon, Scallywag and others will appreciate this)These temp settings I'm mentioning are the Traeger Controller temp. Lord knows what is really going on inside that pit.