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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 ?

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