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Message: <blockquote data-quote="KDM" data-source="post: 275952" data-attributes="member: 314"><p>I've done it, but you will have to cook the meat after the smoking process.  To get a complete smoking, the meat has to reach 160-165 degrees and to get there you essentially bake the meat to fast without a casing which leaves little time for it to acquire the smoke flavor.  What I did was to lay the meat (25 lbs) out across the grate about 2 inches thick.  Got a good smoke rolling, but kept the temps to around 130 on meat level for about an hour and a half so the meat was only warm, but not cooked.  Then took the meat out and stuffed it in 1 lb burger bags.  We had to fry it or grill it when we wanted some to completely cook the meat, but it tasted great.  Good Luck!!</p></blockquote><p></p>

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