Thermal Processing/Smoking Question
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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
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Once meat reaches a certain temp it will no longer accept smoke, so there is also something to consider in your process.
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Bob Stehlik Team Blue Traeger Canning Veteran Power User Regular Contributors Military Veterans Coloradoreplied to Dr_Pain on last edited by
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.
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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!
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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.
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Bob Stehlik Team Blue Traeger Canning Veteran Power User Regular Contributors Military Veterans Coloradoreplied to Dr_Pain on last edited by Bob Stehlik
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.
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Dr_Pain Ive smoked meat before and a smoke ring didn’t form, but the meat had smoke flavor.