Comments on: Smoking Meat Basics http://wyntk.us/smoking-meat-basics Mon, 02 Jan 2012 23:46:50 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Saras Taveprungsenukul http://wyntk.us/smoking-meat-basics#comment-12366 Saras Taveprungsenukul Sat, 24 Dec 2011 13:09:56 +0000 http://wyntk.us/blog/smoking-meat-basics/#comment-12366 I am looking a way of cooing Rib bye or Steak that econmice and simple way, and great taste. Thanks. Have a nice Christ mas. I am looking a way of cooing Rib bye or
Steak that econmice and simple way, and great taste.

Thanks. Have a nice Christ mas.

]]> By: Jim Prater http://wyntk.us/smoking-meat-basics#comment-7777 Jim Prater Wed, 19 Oct 2011 15:22:29 +0000 http://wyntk.us/blog/smoking-meat-basics/#comment-7777 I am not familiar with cold smoking. I recently bought a single electric burner and am heating hickory over it to smoke some bacon. I read somewhere that only a thin veil of smoke is as a lot of it. Is this correct? I am not familiar with cold smoking. I recently bought a single electric burner and am heating hickory over it to smoke some bacon. I read somewhere that only a thin veil of smoke is as a lot of it. Is this correct?

]]> By: Hal "Smoker Dude" Wagner http://wyntk.us/smoking-meat-basics#comment-1210 Hal "Smoker Dude" Wagner Wed, 06 Apr 2011 15:13:56 +0000 http://wyntk.us/blog/smoking-meat-basics/#comment-1210 I read your article and was curious about the temperature range you suggest. There are a lot more variables when using what you refer to as a "cheapo" smoker. This pursuit of BBQ taste and the quality of the out come can be made much easier and more consistent when you observe a few basics. For more information about how meat changes its characteristics in response to consistent changes in temperature over time, there is data offered by KSU that can shed some real light on the dialogue. Thanks! I read your article and was curious about the temperature range you suggest. There are a lot more variables when using what you refer to as a “cheapo” smoker. This pursuit of BBQ taste and the quality of the out come can be made much easier and more consistent when you observe a few basics. For more information about how meat changes its characteristics in response to consistent changes in temperature over time, there is data offered by KSU that can shed some real light on the dialogue. Thanks!

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