Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

jedovaty

jedovaty

Interesting timing on this resuscitated thread, I've just started learning about charcoal grilling and smoking, first grill to start this weekend, and then I'll try smoking the following weekend.  One thing really bugging me about not-cold-smoking: am I going to actually like it?  Not sure.  I've learned I do not like texture of red meat beyond medium rare, and pork past medium.  I've had some braised meats, and while tasty, the texture has always been off-putting.  Is that what I will experience if I smoke 250-300F ?

jedovaty

jedovaty

Interesting timing on this, I've just started learning about charcoal grilling and smoking, first grill to start this weekend, and then I'll try smoking the following weekend.  One thing really bugging me about not-cold-smoking: am I going to actually like it?  Not sure.  I've learned I do not like texture of red meat beyond medium rare, and pork past medium.  I've had some braised meats, and while tasty, the texture has always been off-putting.  Is that what I will experience if I smoke 250-300F ?

×
×
  • Create New...