AdamG Posted September 22, 2021 Share Posted September 22, 2021 I was looking through the Project Smoke book and noticed one of the recipes says to cold smoke the burgers with hay for less than 5 minutes (while grill is heating up), then cook them as normal. This got me thinking....🤔🤕 Would it be safe or high risk to cold smoke burgers with smoking dust for an hour or so and then cook later on in the day? I have absolutely no knowledge on cold smoking and would rather get expert advice if its possible, a definite No or even if its worth the effort before looking into it. Thanks in advance👍 Quote Link to comment Share on other sites More sharing options...
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