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Cold Smoking Burgers??


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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....πŸ€”πŸ€•

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 advanceπŸ‘

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