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[hughver]

Pork belly cooling after 3 hour cold smoke and 4 hours at 150°, pulled when IT was 139 °.  Into the refrigerator when cool to harden up for slicing tomorrow.

[yorkdude]

Pork belly cooling after 3 hour cold smoke and 4 hours at 150°, pulled when IT was 139 °.  Into the refrigerator when cool to harden up for slicing tomorrow.

Boy that looks really good, nice job.

[pmillen]

Pork belly cooling after 3 hour cold smoke and 4 hours at 150°, pulled when IT was 139 °.  Into the refrigerator when cool to harden up for slicing tomorrow.

That looks superb.

How did you do the 3-hour cold smoke?  And at what temperature?

[hughver]

How did you do the 3-hour cold smoke?  And at what temperature?

I programmed the SS4 for fan only and placed three supplemental smoke devices under the grease pan. The pit hood thermometer read 84° and the meat, that started at an IT of 34°, was 76-78° when I fired up the pit. Outside temperature was mid to low 60's.

[Bar-B-Lew]

How did you do the 3-hour cold smoke?  And at what temperature?

I programmed the SS4 for fan only and placed three supplemental smoke devices under the grease pan. The pit hood thermometer read 84° and the meat, that started at an IT of 34°, was 76-78° when I fired up the pit. Outside temperature was mid to low 60's.

Looks like good process for smoking cheese

[hughver]

Looks like good process for smoking cheese

When I do cheese, I use the same process except that I place several pans of ice on the grill.

[pmillen]

I programmed the SS4 for fan only and placed three supplemental smoke devices under the grease pan. The pit hood thermometer read 84° and the meat, that started at an IT of 34°, was 76-78° when I fired up the pit. Outside temperature was mid to low 60's.

SS4?  The controller on one of your pits?

[hughver]

Yes, I have a Savannah Stoker version 4 PID controller installed on my Traeger Select.