smoker pete
New member
Smokin an 11 lb turkey right now to continue my education with the MAK! Applying smoke for an hour and then will bump temp to 325ºF till IT hits 165º.
I have always been in the habit of smokin my meats, poultry, etc at the front end of a cook yet I read where others do the smokin at the end of a cook.
Which do you prefer and why? When I first started smokin I read many articles that claim meats only accept smoke until they reach a certain temperature. Anyone else subscribe to this theory?
I have always been in the habit of smokin my meats, poultry, etc at the front end of a cook yet I read where others do the smokin at the end of a cook.
Which do you prefer and why? When I first started smokin I read many articles that claim meats only accept smoke until they reach a certain temperature. Anyone else subscribe to this theory?