On Mon, 29 Nov 2010 20:38:16 -0500, I am Tosk
wrote:

In article ,
says...

I am Tosk wrote:
In articleOqWdnQ_XqcdCImzRnZ2dnUVZ_gidnZ2d@giganews. com,
says...

I am Tosk wrote:

In ,
says...


On Fri, 26 Nov 2010 18:02:58 -0500, I am
wrote:



In ,
says...


On Fri, 26 Nov 2010 17:23:44 -0500, John
wrote:



Cold winds or temps can
easily add a couple hours to the smoking time.


That may be the problem. It is not that cold here. I do notice when it
is in the 50s my gas grille is not as hot.


So, you guys are really cooking the birds as opposed to actually
"smoking" them. If the pop up timer is going off, it must be cooked, not
smoked. Not a big deal really as long as you get the flavor I guess...


Why do you say, "If the pop up timer....?"

The timer indicates the internal temp of the meat has reached a 'safe to eat'
state. Whether or not the bird has a pop up gauge (not a timer), it must still
be 'cooked' to a state of doneness.


No, not if it's smoked... My smoked meat never gets above 160 degrees,
it's smoked, not cooked.



What sort of meat are you talking about?

Pork is what I usually smoke... I make Kielbasa.


So you are making sausage that will finish cooking later? That would
make sense.

Yeah, if it's not smoked it needs to be cooked before it's eaten. I use
Boston butts, Fresh Garlic, coarse salt, black pepper, water, and
natural casings.

Hand slung or machine washed?
--

Hope you're having a great day!

John H