"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > BBQ & Smokin' Meats
Reply
 
Thread Tools Display Modes
 
Old 06-06-2011, 03:37 PM   #31
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by roadfix View Post
I like to let the temp settle and wait for the thin blue smoke before adding meat. Also try using wood chunks placed directly on the coals....you'll get immediate smoke.
And for another way to skin the cat...
I add my chips and my food after I dump the charcoal from the chimney in. I'm throttling back the raising temps while the food is in my smoker, already smoking/cooking. My theory is that meat only absorbs smoke until it hits 140F (actually, that part is fact), so I figure the longer it is in there, the more wood flavor it gets inside the meat. For that reason, while a butt may have been sitting on the counter an hour, it's not room temp or even close. That too allows it more time to absorb the smoke. I haven't already lost 20 degrees letting it reach room temp.
Another theory I have on this is I'm not playing with the vents, trying to achieve smoking temps, only to lift the lid off and fiddle getting the food in and the probe wire ran. You can easily lose 20 degrees doing this, but let in enough oxygen that the charcoal will burner hotter while the lid is off, igniting more of the unlit stuff and end up giving you a spike.
I like to leave everything buttoned up by the time I'm dialed in at 225-240 or so.
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 06-06-2011, 03:51 PM   #32
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
Quote:
Originally Posted by PrincessFiona60 View Post
Hand dry and warm...sunny.
Hand wet and chilly...raining.
Hand flapping...windy.

Hand Gone....Tornado/Hurricane
__________________

__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:27 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.