[Sca-cooks] Re: smoking meat

[Terry Decker]

I think that might surprise the Southern Cheyenne, who cured buffalo meat
with smoke sun and wind-- in Texas.

Bear

>
>Stefan, this may be the cause of some of the confusion from us warm-weather
folks, and one reason we don't really see many truely smoked meat here in
Texas- you would pretty much have to put the smoker in a refrigerator,
unless we had a long cold spell.
>
>
>Leofwynn