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When to freeze?

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    When to freeze?

    I was going to cook 2 briskets 3 racks of St.Louie's and 4 yardbirds. As you may have heard the air here in western Wa.is a little thick.
    All the meat is prepped,am I better off vac sealing freeze raw or wait for good air,cooking,and then vac seal and freeze?
    (of course I could just leave it on the picnic table and let it cold smoke)
    Go Hawks!!!

    #2
    I know the air is bad, but I don't know how bad. I've lived thru a couple fires in SoCal - most notably the Cedar was literally at my front door. I can't imagine wanting to go outside and smoke in bad air.

    Are ashes falling by you yet? Is it snowing?

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      #3
      No ash and we can see shadows! Supposed to be clearing by Tuesday.

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        #4
        I'd freeze it all if the forecast doesn't look too promising.

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          #5
          yes sir, I m not BBQ/smoking any meat until the air clears here in the NW also. Smoke from the fires is not healthy to breath or eat. I would rather live to BBQ another day to two.

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            #6
            It should be OK by Tuesday but the question is whether you can smoke that day (if you work from home or not, basically).

            My question is... was this for a party? That's a lot of food. Perhaps freeze some, smoke others.?

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            • bardsleyque
              bardsleyque commented
              Editing a comment
              Some of the brisket is for a postponed baby shower(customer),some of the ribs are owed to a fiend for helping me roof my pantry. The chicken were going to be used at a (social distanced) bday celebration.My smoker is pretty big so when I fire it up I like to have it fairly loaded.Smoke today (Monday) is still pretty thick so I think I'll get to freezing!

            • rickgregory
              rickgregory commented
              Editing a comment
              Yeah, AQi of 238.... Not a good day to smoke :/

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