Smoked/grilled meats
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Re: Smoked/grilled meats
maybe because there is too much fat in the meat? there are times that i experience acid reflux after eating BBQ
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- BillInSpgfMo
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Re: Smoked/grilled meats
I have smoked different cuts of meat over the years on different heat source types. For a wood smoker, my favorite is the type with the fire on the end of the smoker, so the heat is indirect. I use seasoned oak as I think hickory has a sharper taste. I will soak a couple of sticks or so in water overnight for the smoke. The most I have done at one time was 40# of ribs, brisket, and chickens. With indirect heat, you need to rotate the meat from the fireside to the other end about every half hour or it will get done faster and burn. I keep the temp 200-250 for half hour per pound of each cut of meat. The meat will usually not take more smoke after 2 hours and start to dry out, so I always wrap at that point. At the wrapping stage, I will often add wine or bourbon for steam and flavor, alcohol evaporates at 170*.
Since I moved to this location I don't have access to oak timber and have to buy it. So when my neighbor bought one of those Egg smokers [$1500], I bought his 2 yr old like new electric smoker. I am hooked on them now. You have add water-soaked smoke chips about every half hour or so. Other than that, plug it in set the temp, set the timer, put in the smoke chips and forget it.
Since I moved to this location I don't have access to oak timber and have to buy it. So when my neighbor bought one of those Egg smokers [$1500], I bought his 2 yr old like new electric smoker. I am hooked on them now. You have add water-soaked smoke chips about every half hour or so. Other than that, plug it in set the temp, set the timer, put in the smoke chips and forget it.
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- TennesseeTuxedo
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Re: Smoked/grilled meats
BillInSpgfMo wrote:I have smoked different cuts of meat over the years on different heat source types. For a wood smoker, my favorite is the type with the fire on the end of the smoker, so the heat is indirect. I use seasoned oak as I think hickory has a sharper taste. I will soak a couple of sticks or so in water overnight for the smoke. The most I have done at one time was 40# of ribs, brisket, and chickens. With indirect heat, you need to rotate the meat from the fireside to the other end about every half hour or it will get done faster and burn. I keep the temp 200-250 for half hour per pound of each cut of meat. The meat will usually not take more smoke after 2 hours and start to dry out, so I always wrap at that point. At the wrapping stage, I will often add wine or bourbon for steam and flavor, alcohol evaporates at 170*.
Since I moved to this location I don't have access to oak timber and have to buy it. So when my neighbor bought one of those Egg smokers [$1500], I bought his 2 yr old like new electric smoker. I am hooked on them now. You have add water-soaked smoke chips about every half hour or so. Other than that, plug it in set the temp, set the timer, put in the smoke chips and forget it.

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Re: Smoked/grilled meats
Today's lunch. I told the guys since we were told we weren't getting a raise anytime soon the boloney is all I could afford. Got some budan to go along with it and wrapped jalapenos


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- greybeard
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Re: Smoked/grilled meats
Each in tin foil........did you cook it like we used to......on the diesel eng exhaust manifolds?
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Re: Smoked/grilled meats
greybeard wrote:
Each in tin foil........did you cook it like we used to......on the diesel eng exhaust manifolds?
No we have a smoker out there. The guys just out it on foil when they pulled it out to bring to the floor.
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