"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 08-07-2016, 02:55 PM   #31
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,344
Quote:
Originally Posted by Rocklobster View Post
I'm wondering this myself but how could they sell a product that would not be safe to use?https://www.smokehouseproducts.com/p...ant=4957365891
No idea, roch. I'd recommend smoking your meat on it for two hours then moving it to a grill or oven to finish cooking at 225F-250F.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 08-07-2016, 02:57 PM   #32
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,787
Quote:
Originally Posted by Andy M. View Post
No idea, roch. I'd recommend smoking your meat on it for two hours then moving it to a grill or oven to finish cooking at 225F-250F.
Sure. That's what I am going to do. It worked fine last time, but this whole thing has gotten me puzzled some what. It doesn't take much to confuse me...
__________________

__________________
Rocklobster is offline   Reply With Quote
Old 08-08-2016, 07:00 AM   #33
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,777
Quote:
Originally Posted by Rocklobster View Post
I'm wondering this myself but how could they sell a product that would not be safe to use?https://www.smokehouseproducts.com/p...ant=4957365891
Rock, I really think this unit is more of a cold smoker/dehydrator. What they state it can be used for, I would have my doubts about, such as the steak, ham and pork. I notice they mention turkey, but no other fowl. Personally, I would never cook/smoke any fowl with this.
__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is offline   Reply With Quote
Old 08-08-2016, 07:32 AM   #34
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,787
Quote:
Originally Posted by CraigC View Post
Rock, I really think this unit is more of a cold smoker/dehydrator. What they state it can be used for, I would have my doubts about, such as the steak, ham and pork. I notice they mention turkey, but no other fowl. Personally, I would never cook/smoke any fowl with this.
I did ribs and boneless chops last night. Both for about two hours, then transferred them to the gas grill for finishing.one thing I did notice is they were still very raw after 2 hours, but well smoked. They turned out fine, and all four of us who ate are still alive...I have a few other units I can smoke meat with but I like to play around with stuff so I wanted to see how this thing works. You are right, though, I'll save the chicken for the charcoal bbq...
__________________
Rocklobster is offline   Reply With Quote
Old 08-08-2016, 09:45 AM   #35
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,344
I read somewhere that after two hours of smoke, the meat can't take on any more so there is no gain in flavor after two hours.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 08-08-2016, 10:43 AM   #36
Head Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,044
Quote:
Originally Posted by Andy M. View Post
I read somewhere that after two hours of smoke, the meat can't take on any more so there is no gain in flavor after two hours.
I've even read reports that it's less than that. Oversmoking can also make the meat taste bitter.
__________________
Rick
RPCookin is offline   Reply With Quote
Old 08-08-2016, 12:07 PM   #37
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,839
We have a friend who always over-smokes his chicken. They seem to like it, but I can't stand it.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 08-08-2016, 02:27 PM   #38
Assistant Cook
 
Join Date: Sep 2004
Posts: 48
Smokers like the "Chief" series are for drying fish and meat (jerky) that has been brined or marinated. I know people that have smoked ribs in the chief for an hour or so then onto the grill at 250f to cook. This is and old trick used by people with gas grills.

Smoking something like a brisket or pork shoulder needs temperatures above 200F. When I smoke a pork shoulder in my smoker, it will get to 140 fairly quickly, 2 1/2 hours of so. The long time comes from getting the meat through the stall and up to 185 plus at which time the collagens in the meat have broken down and it becomes very tender.


Mark
__________________
Markf is offline   Reply With Quote
Old 08-08-2016, 04:50 PM   #39
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,777
Quote:
Originally Posted by RPCookin View Post
I've even read reports that it's less than that. Oversmoking can also make the meat taste bitter.
How long meat will take on smoke is related to the actual smoker temperature, i.e. 225F will take on smoke longer than 300F. How can you "oversmoke" when the meat has taken on as much smoke as it can? That would mean that meat, like pork shoulder, whole hog and whole packer brisket cooked for 10+ hours with wood smoke will come out bitter. If that were the case, no one would be eating at all the "Q" joints that prepare their meat with wood smoke. Now if you use green wood or soaked wood, I can understand the bitter, acrid taste. Some woods, like mesquite, produce an off putting flavor, IMO, when used for low and slow. I like the mesquite flavor for high temperature grilling, but unless mixed, in small amounts, with post oak or other woods, it can be over powering in long cooks.
__________________

__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is offline   Reply With Quote
Reply

Tags
temperature

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 03:07 PM.


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