Questions about the practice of applying smoke to foodstuffs, often meat, in order to add flavor and/or preserve.

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3
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2answers
48 views

What would be an alternative cooking technique for the Orion Cooker to get more tender ribs?

After cooking my first batch of baby back ribs on the Orion Cooker, I found that they were more "Kansas City Style", as opposed to what I like (fall off the bone). So although the Orion Cooker is ...
2
votes
1answer
37 views

Smoking a whole duck - when to remove from heat?

I am going to be smoking a duck on my grill in the next few days, and I'm finding a ton of conflicting information. I was hoping you all could help sort it out. What breast/thigh temperature am I ...
1
vote
1answer
67 views

Smoker Ideas, something between Ribs and a Brisket

Got my smoker going and the food is turning out descent.. smoked ribs and a beer can chicken quite well so far. I'm thinking of trying a brisket, but that seems intimidating with my limited smoker ...
3
votes
2answers
103 views

Is charcoal or the smoker at fault for low temperature smoking?

I recently received a charcoal smoker for my cake day. I attempted to smoke pork ribs, here are the steps I followed. Cured the smoker with 2 Lbs of charcoal. (6 hours) Cleaned the smoker. ...
3
votes
3answers
110 views

Smoked a brisket that was edible but not great. What would you do differently?

I smoked my first brisket last weekend and even though it wasn't terrible it was a little dryer and rougher than I would have liked. Here is the smoker I used: ...
12
votes
3answers
8k views

What are safe, effective practices for smoking salmon in a commercial smoker?

We have been smoking salmon in an electric smoker (a Master Built) for about 6 months now, using a dry rub brine recipe containing salt, brown sugar, garlic and other flavorings (sometimes brandy, ...
3
votes
5answers
1k views

Artificial Wood Chips/Smoke for smoking meat

I am looking for alternatives to using wood chips for smoking meats. I would like the process to actually smoke the meat. Liquid smoke/marinades are not what I'm looking for. Has anyone heard of ...
1
vote
1answer
136 views

Are feral hog hind quarters hams, or a different type of pork?

I recently hunted feral hog and had one processed. I have two full bone-in hind quarters. I wondering if these are considered hams or a different cut/type of pork. How would one go about cooking a ...
6
votes
4answers
709 views

Using my own wood for smoking?

I have some apple and fig wood from trees that were pruned yesterday. The pieces range from sticks the diameter of your finger to about 3" in diameter. How can I use these? Do they need to dry? For ...
1
vote
2answers
5k views

Are smoked pork chops from the butcher safe to eat without any further cooking?

I bought a smoked pork chop from the butcher yesterday, and assumed I would cook it like any other pork chop, but after looking at it, it seems like it may be edible as is. The appearance is close to ...
7
votes
6answers
3k views

home-made smoker

Well it's winter where I live, which means that I haven't been able to cook outside for quite a while and I'm starting to miss the taste. So I was thinking of building an indoor oven smoker. I think ...
7
votes
2answers
11k views

Is it possible to oversoak wood chips for smoking?

I wanted to prepare for a long day of cooking and get the wood chip soak out of the way. My barbequed brisket recipe calls for soaking the (hickory) wood chips for 30 minutes. If I soak the wood ...
6
votes
10answers
97k views

How to smoke chicken without it coming out tough?

We bought a smoker and it has been fabulous for doing ribs. However, when we've tried to do chicken in it, it comes out "leathery" and tough. I have had smoked chicken at other people's homes that was ...
5
votes
6answers
14k views

Gas grill: soaked wood chips vs. dry wood chips

I have a gas grill and want to get some good smoke flavor in a pork shoulder I am cooking. I've done some looking around for the best way to use wood chips and have found conflicting ideas about if ...
4
votes
1answer
24k views

How long does it take to smoke a chicken?

I have tried to smoke chicken twice now and both times have taken at least 6 hours. I put the chicken (about 6 lbs) in my smoker with about 40 coals and add some wood. I also periodically add coals ...
5
votes
2answers
193 views

When smoking is temperature consistency more important than exact temperature?

I am smoking ribs in a charcoal smoker. The smoked rib recipe that I am following instructs smoking the ribs at 225°F. My smoker is maintaining a temperature of 215°F. I can add more lump ...
1
vote
0answers
113 views

What is the rate of consumption of hardwood lump charcoal? [closed]

I intend to smoke ribs with a charcoal smoker. I plan on using hardwood lump charcoal. I want to keep the smoker at 225°F for six hours. How many pounds of charcoal do I need to purchase? Is there ...
2
votes
3answers
3k views

Smoking a pig at 225 F vs barbecuing one at 250F?

I have seen many posts that say smoking a pork shoulder at 225F to an internal temperature of 195F will take 15 hours. I have also seen many posts that say you can barbecue a 90 pound whole hog at ...
12
votes
1answer
809 views

Can one become ill from consuming food smoked with wood that contains a common fungus?

If someone used common wood (oak, hickory, etc) from the woodpile, which had been sitting in the rain and weather for some moderate time and, consequently, may be harboring some common fungi, could ...
6
votes
1answer
287 views

How important is humidity when smoking a brisket?

Recipes for smoking brisket typically recommend a temperature of 225 F. My weber smokey mountain has a water pan to help regulate the temperature. But what if I am able to maintain that temperature ...
3
votes
3answers
168 views

Would smoked chicken work well in paella?

I am not a chef, I just like to cook. Tomorrow I am making paella for a bunch of people, and I am leaning towards following this recipe. I was wondering, however, if it would be okay to swap the two ...
2
votes
3answers
706 views

Removing the flavour of smoke [duplicate]

I made something wrong and the food becomes a but (but not totally) burnt and tasted like smoke, what can I do with it? Are there any spices that can change its flavour?
1
vote
2answers
671 views

What temperature range is suitable for grill smoking?

I've noticed when smoking on the grill that sometimes there is no visible smoke, though there's the clear smell of burning wood. Once the wood has begun to smoke, what grill temperature will ensure ...
2
votes
5answers
740 views

What do I need to get started with American style Barbecue?

With summer on the way here in the UK, I'd like to start trying some American style BBQ - ribs, pulled pork, brisket etc. as well as perhaps the odd steak and even pizza - with a relatively limited ...
5
votes
3answers
2k views

Why do brisket recipes move to the oven to finish?

In the Cooks Illustrated BBQ brisket recipe and many others I've seen, they call for moving the brisket from the grill where they are being smoked to the oven to finish. I'm wondering why the recipes ...
1
vote
2answers
295 views

Smoke point and toxicity [closed]

I was taught to make omlettes with a hot pan and cold (room temp) oil. My wife thinks that I'm giving our family cancer. I heat the pan quite hot, hot enough to smoke the olive oil that I add. The ...
0
votes
1answer
190 views

How to store smoked fish when traveling?

We went to an island for a trip to explore local fish markets. This place is mainly exporting fish. We managed to get one of the best smoked fish (tuna, mackeral etc) from their local markets. This is ...
1
vote
1answer
763 views

Chicken on a Brinkmann Smoker N Grill

I've been trying to smoke chicken for many days now, but the problem is that most of the time the chicken tastes like a match. I've done everything, soaked the wood for a long time, cooked it with ...
6
votes
3answers
3k views

Smoked a chicken and the skin came out like boot leather

I recently decided to smoke and entire chicken so I dropped it in and kept the smoker around 225-250 for about 4 hours. I went in and sprayed it down with a little apple juice and vegatable oil every ...
6
votes
2answers
283 views

How much time do I need to achieve a smokey flavor in bbq?

What is the minimum amount of time that I need to smoke food (in particular meat) in a smoker to achieve a noticeable smokey taste (assuming I have plenty of smoke)? Is there a maximum time after ...
3
votes
3answers
2k views

Vertical Smoker Cooking Times

I have a gas vertical water smoker that I got from Cabela's earlier this year. I've had some success smoking a few different things: whole chickens, baby-back ribs, salmon, pork shoulder and a pork ...
2
votes
3answers
3k views

electric smoking 2 pork loins, increase time and or temp?

We're using our electric smoker to do 2 pork loins close to equal size. We did only one loin before and it was great! Do we need to adjust the time and or temp to do it right again? We want to do ...
2
votes
2answers
639 views

Turning a cast-iron grill into a smoker

I have a Char-broil gas cast iron grill. This is one of the style where the flame is under cast iron pans filled with lava rocks rather than cooking the food directly. Works great for when you don't ...
5
votes
2answers
8k views

How do I prevent smoked brisket from being chewy?

Last night I smoked my first brisket. I used a charcoal smoker which was given to me. I followed the advice given to me by the previous owner coupled with some quick reading from the manual and ...
3
votes
1answer
191 views

Cold Smoking in the Tropics - Condensation

I am determined to find a way to cold smoke in the tropics. The obvious problems we face here are a high outside air temperature (avg. 35° C) and high humidity (at times 85%) In order to get around ...
5
votes
2answers
5k views

Hot Smoked Salmon on Big Green Egg

What is the best process/technique to use for hot smoking salmon on a smoker like the Big Green Egg?
1
vote
1answer
2k views

Converting upright charcoal smoker to electric

I bought an upright charcoal grill/smoker years ago because it was cheap and I was interested in doing both grilling and smoking. However, I didn't find it to be a great grill (too small, and the ...
7
votes
3answers
935 views

Ways to bar-b-que and smoke Kangaroo

Kangaroo is an unusual meat for most of the world. From reputation, it's quite hard to cook right as it tends to dry out: Kangaroo meat is very low in fat, usually less than 2%. This is lower than ...
7
votes
3answers
316 views

Soft bones in smoked chicken

For lunch today, a coworker and I went to a neighborhood southern-style BBQ joint. I usually wind up with fried catfish and he fried chicken, but today we both sprung for the smoked goods, and I found ...
4
votes
3answers
277 views

What's the difference when smoking in a spherical grill and in a smoker?

When smoking in a spherical grill like the Weber One-Touch, will the result be different then when a real smoker is used? What is the difference?
2
votes
1answer
260 views

What cooking/grilling applications are more suitable for smokers than standard BBQ's?

More specifically, I'm looking to determine if there is value in acquiring a smoker to accompany my current grill.
5
votes
2answers
531 views

Is there a more exact temperature for cold smoking?

In researching cold smoking a product there is quite a large gap between 80-100* . Does anyone use a more exact temperature? Does it vary because of the product? Any little hints to give the smoking a ...
6
votes
1answer
1k views

Is using treated wood safe for smoking meat?

I have some broken hickory drum sticks that I was going to throw out; but could these be useful for smoking meat? I would assume the wood is treated.
7
votes
1answer
4k views

How do you smoke water?

Roux mention in this answer smoking water. How do you do this? What does it taste like? How do you use it? Sounds fascinating!
7
votes
3answers
1k views

How would I go about home smoking a ham joint?

I love the flavour of smoked meats, such as ham, and have wondered if it would be achievable to to do some smoking in a domestic environment? Would I need to hot-smoke, or cold-smoke? what would the ...
6
votes
2answers
438 views

How do you handle the fires caused by adding wood chips to coal?

I've been using wood chips in my BBQ (adding them to the coal) and I enjoy the flavor they add but I have a tough time cooking with them because: They cause flare ups I have to close the lid to ...