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Lowest effective smoke temp

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    Lowest effective smoke temp

    I was watching a Sous Vide Everything video and Guga recommended smoking after sous vide at 145 degrees for 3 hours. I've never run my Karubecue that low. Has anyone tried this technique and does the Karubecue porvide a decent smoke output at that low temp?

    #2
    The video was about ribs.

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      #3
      I don't suhwee anything other than hogs. Lots of hot tub time machine folks here though. They can answer that part. I cold smoke cheese at 50°-60° though. I would not recommend that for meat products though (except jerky that is to be dried later and is preserved with salt and honey)

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        #4
        It wouldn't be something I would think to do (I do not SV). But 145 should probably be safe to hold fully cooked pork.

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          #5
          Haven't run mine that low either. What's his thinking around doing that? What's he trying to achieve?

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