SC - Re: RE: Sausage Recipes
ChannonM at aol.com
ChannonM at aol.com
Mon Sep 18 14:15:52 PDT 2000
In a message dated 9/18/00 2:46:36 PM Eastern Daylight Time, Nicollo writes:
> In the mean time, I use the left burner on my grill, a pan of water, wood
> chips, and prop the lid at various heights until I get about 250F to 300F,
or
> as low as I can get it to go. They still end up cooking in the smoke, but
I
> get more of the smoking effects and flavors. The literature I read says
stay
> close as possible to 220F.
>
I had better double check with my butcher. I thought he said hot smoke, but
it could be cold. I'll let you know.
Hauviette
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