Quote:
Originally Posted by omega50
Only during drying and left long enough to develop a good pellicle which is desired to get proper smoke adhesion.
Only time I ever baste high sugar on my grill is when Hot Smoking as a finishing glaze.
This will be a low temp-cold smoke.
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When you low temp what internal do you take it to? I was struggling last time to get mine over 145 without it getting too dry.