Food Smokers and Smoking Tips/Tricks/Techniques

thats why the hole is better, dig the hole use as a bbq..then fill it back up when done...storage complete.!

 

for little piggies!!

 

Ya but with the hole u don't get meat cooked on an open fire right? Wrapped the whole time
= no smoke ringof course with the skin on that's less of an issue

 

The smoke ring isn't really related to smoke. It's a chemical reaction with the myoglobin in the meat.
http://amazingribs.com/tips_and_technique/mythbusting_the_smoke_ring.html

 

Yeah but remember, smoke or fire either one have anything to do with a smoke ring.

 

Ha, you beat me to it.

 

Ok so ur saying the co and no causing color reaction with myoglobin don't come from the smoke itself? In that case where does it come from?

Lol

All I said was wrapped meat doesn't develop a smoke ring

Edit: I guess I (and Wikipedia fwiw) always considered "smoke" to be the whole combination of particles and gases produced by combustion. Looks like the referenced link sees the definition of smoke differently

 

It's right in the link that drwx posted. The first time I heard this I called BS. So, I took a bit of pink "curing salt" and a small pork loin and threw it in the oven, perfect 1/4 "smoke ring".



While meat is starting to cook, if NO or CO land on the surface and dissolve into the meat, they "fix" the color pink while the rest of the meat heats up and goes to gray. But NO and CO cannot diffuse very far beyond the surface before the meat beneath it heats up, dooming the myoglobin in the interior to a colorless fate. As a result, the pink forms a thin layer, the smoke ring, which usually only goes about 1/8" deep, although, under some circumstances, it can go up to 1/2" deep.

This chemical reaction is similar to the one that occurs when you cure meat by sprinkling it with a curing salt containing sodium nitrite. These are the salts that give bacon, hot dogs, and corned beef their characteristic pink color. They lock in the pink color. Sprinkle a little on meat and bake it in an indoor oven and voila, smoke ring. So you don't need smoke to make a smoke ring, you just need NO or CO. To prove the point Dr. Blonder placed pork tenderloins in five kinds of filter bags: Parchment paper, a kraft paper bag, butcher paper, a Reynold's turkey basting bag, and a HEPA (high-efficiency particulate air) filter you might buy for a shopvac. They are porous enough to let gases through, but not the much larger smoke particles.

 

Oh boy, there's a shit storm a' brewin.

 

No hard feelings here lol I love this thread and everyone who posts in it

 

The pink stuff tastes good

 

Somebody post some pics of meat smoking so we can end this awkward silence that is gnawing on my soul

 

I'm hoping to smoke something this weekend. Been too busy lately to do and when I have had time it's been stupid cold out. That and I also need to get my butt over to the place that sells my good pellets. I'm OUT. THE HORROR... Had to finish my last smoking with the Traeger brand, they burn just not a lot of flavor out of them. Thankfully 3/4 of the last smoke was using Lumberjack.

 

Try this, always works for me: Rinse wings, pat dry and let them sit uncovered or loosely covered in the fridge overnight to finish drying (helps with making skin crispy). Once dry, use whatever rub you want, I cover them pretty generously on both sides. Let smoker stabilize around 315-325. Add whatever wood chunks you like for flavor. Cook indirect with an empty foil pan underneath to catch drippings. Cook approx 30 min, flip, and cook another 25 min or so. Around 25 minutes stay near the smoker and listen for the drippings hitting the foil pan and sizzling. As soon as they stop, pull them, they are done. If you like them sauced, use a big gallon baggie full of whatever wing sauce you like, drop them in and coat, then back on the grill over direct heat for 1-2 min per side (I used to do only dry rub, but love them sauced and finished like this now).

If your wing sauce is too hot for some people, just cut it with melted butter, takes some heat out. My understanding is that to get wings right, you have to make sure that all the tendons inside that make them chewy break down from the heat, while not overcooking them. The sound of the sizzle hitting the pan is the indicator. That may or may not be true, but I have rarely ever missed when making wings, one of my favorite cooks.

 

I have heard salt under the skin will crisp them! Check this one for the prep.

https://www.youtube.com/watch?v=c_3avwnvEJQ

 

Just eating the London Broil from the other day

 

Looks like some good wild rice as well!