ickplant@lemmy.world to Lemmy Shitpost@lemmy.world · 8 hours agoHamdurger seasonlemmy.worldimagemessage-square10linkfedilinkarrow-up196arrow-down18
arrow-up188arrow-down1imageHamdurger seasonlemmy.worldickplant@lemmy.world to Lemmy Shitpost@lemmy.world · 8 hours agomessage-square10linkfedilink
minus-squareFudgyMcTubbs@lemmy.worldlinkfedilinkarrow-up3·7 hours agoI always associate smoked food with slow, low temp cooking. You dont want low temp cooked ground meat… Or at least you shouldnt want it.
minus-squareHeyJoe@lemmy.worldlinkfedilinkarrow-up1·5 hours agoI believe slow cooked bbq and smokers will aim for temps between 225 and 275 Fahrenheit. Sure it will take a while, but as long as the temp reaches the internal temp of 160 during this process, which it will, it’s perfectly fine.
minus-squareredlemace@lemmy.worldlinkfedilinkarrow-up2·7 hours agoSmoked shotgun shells will change your mind
I always associate smoked food with slow, low temp cooking. You dont want low temp cooked ground meat… Or at least you shouldnt want it.
I believe slow cooked bbq and smokers will aim for temps between 225 and 275 Fahrenheit. Sure it will take a while, but as long as the temp reaches the internal temp of 160 during this process, which it will, it’s perfectly fine.
Smoked shotgun shells will change your mind