Thermal Processing/Smoking Question
-
I’ve heard Jonathon and Austin speak on the subject and benefits of thermal processing but I don’t have a dedicated smoker that can go low enough. My question is: could you technically start the processing in the oven (proofing), baking and process from there to the pellet grill for the addition of smoke?. Part Deux of this question is: when would you transfer to the grill since the lowest my grill goes is 180 F
-
Once meat reaches a certain temp it will no longer accept smoke, so there is also something to consider in your process.
-
I’ve heard Jonathon and Austin speak on the subject and benefits of thermal processing but I don’t have a dedicated smoker that can go low enough. My question is: could you technically start the processing in the oven (proofing), baking and process from there to the pellet grill for the addition of smoke?. Part Deux of this question is: when would you transfer to the grill since the lowest my grill goes is 180 F
Dr_Pain You can lower the temp in your pellet grill by cracking the door and/or putting a pan of ice in for the first hour or two.
-
-
Dr_Pain You can lower the temp in your pellet grill by cracking the door and/or putting a pan of ice in for the first hour or two.
-
Once meat reaches a certain temp it will no longer accept smoke, so there is also something to consider in your process.
-
Bob Stehlik I do like that idea but in the South (+ the 180F of the grill), well lets say that the ice pan would be gone in 30 minutes LOL!
Dr_Pain I have a Traeger with a cold smoker and I can get it down to 100* in the summer @90*+. I used an E-Z up or a patio umbrella to shade it. I can get the regular smoker side down to about 160*, on the smoke setting, with the door cracked with a piece of 1x2" and shading it.
-
HerbcoFood From what I understand the temperature limit for smoke absorption was debunked and now the general thought is that the smoke ring stops growing in the 170F range.
Dr_Pain Ive smoked meat before and a smoke ring didn’t form, but the meat had smoke flavor.
-
What would you guys think of cold smoking for a bit (with a tube) to get the flavor in the meat, and then sous-vide thermal cycling (to lets say 150F range) and then finishing it on the smoker again?
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
