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

learn more… | top users | synonyms (1)

12
votes
3answers
12k 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, ...
12
votes
1answer
3k 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 ...
9
votes
4answers
24k 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 ...
9
votes
1answer
194 views

What does a Thai Scented Candle impart?

Amazon Link There is a traditional cookie that is pretty much just a thick sugar cookie that is baked and then put in a covered bowl with the candle overnight. I ran into it because I was looking ...
8
votes
1answer
6k 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!
8
votes
4answers
2k 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 ...
7
votes
4answers
7k 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 ...
7
votes
3answers
1k 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
367 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 ...
7
votes
6answers
4k 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 ...
6
votes
5answers
1k views

How can I get the smokey flavour in Hor Fun?

I made Hor Fun (not the linked recipe in specific) the other day for my girlfriend who loves the dish. However, her critique was that it lacked the distinctive smokey flavour of the dish. When it's ...
6
votes
1answer
2k 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.
6
votes
12answers
142k 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 ...
6
votes
2answers
752 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 ...
6
votes
4answers
10k 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 ...
6
votes
2answers
470 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 ...
6
votes
1answer
114 views

Will smoked-then-fried foods impart smoke flavor to cooking oil?

I am preparing for a chicken wing cooking competition later this month. One way I've been making wings lately is starting with a ride in the smoker to par cook and add a hint of smokey goodness (think ...
6
votes
2answers
662 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 ...
6
votes
1answer
97 views

Smoking whole chicken without skin

I smoked a whole chicken with the skin on it and it did not have a smoky taste. My question is whether removing the skin will improve the depth of the smoke flavour the next time I smoke a whole ...
5
votes
7answers
25k 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 ...
5
votes
1answer
925 views

Are any kind of wood-chips good enough for smoking?

I was watching a Heston Blumenthal Show called "Cooking like Heston" the other day, the episode was on potatoes and he made doughnuts using them. one of the things he did to prepare the potatos for ...
5
votes
2answers
15k 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 ...
5
votes
3answers
210 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 ...
5
votes
3answers
5k 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 ...
5
votes
2answers
40k 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
298 views

Electric smoker and a charcoal smoker

Got a electric smoker recently. Are there any differences that one should consider in terms of recipes when using an electric smoker? Or are there any processes that one must take additional steps ...
5
votes
3answers
508 views

What is a “raw smoked” gammon (or ham)?

In many recipes I've come across the term "raw smoked gammon" (sometimes also "raw smoked ham"). English is not my primary language, so such terms are sometimes difficult. This site has an answer on ...
5
votes
2answers
777 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 ...
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?
5
votes
2answers
482 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 ...
5
votes
0answers
27 views

Is it safe to smoke with oak treated for oak wilt? [duplicate]

Trying to find a source for wood logs to smoke with Ii found a guy selling oak on craigslist but he says it has been treated for oak wilt. Is it safe to smoke with?
4
votes
3answers
362 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?
4
votes
3answers
1k 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: ...
4
votes
1answer
632 views

Smoking a blade steak

I live in Australia where smoked BBQ isn't really common. I asked the butcher what he'd recommend for smoking and he suggested a blade steak (I believe it was). It weighs about 1.5kg / 3.3 pounds. ...
4
votes
2answers
122 views

Smoking without wood chips

I am smoking baby back ribs using an electric vertical smoker. Given that most food absorbs smoke for an hour or two before saturating, what will happen if I stop adding wood chips after about two ...
3
votes
3answers
3k 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
5k views

What is the charcoal snake method and how does it work?

I've read in places about using something called the charcoal snake method for slow smoking in a kettle bbq. What is it and how does it even work? Here's an example picture.
3
votes
3answers
4k 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 ...
3
votes
2answers
2k views

Smoke alarms go off now that we have a gas stove didn't when we had electric

Our smoke alarms are constantly going off while cooking now that we have had to replace our stove. My wife didn't really like the electric so when it was necessary to replace it, we went with gas. ...
3
votes
2answers
349 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 ...
3
votes
2answers
69 views

Closest substitute for alder wood chips when smoking?

In Finland, the tree of choice for smoking is alder (leppä), but this is difficult to find in Australia and close to impossible to import due to biosecurity restrictions. What's my best substitute? ...
3
votes
1answer
96 views

Do I have to cure a fresh ham before smoking?

I have a fresh ham. Do I need to cure it somehow before I put it in the stove-top smoker?
3
votes
3answers
997 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 ...
3
votes
1answer
1k 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 ...
3
votes
1answer
70 views

How do I smoke on a propane grill that has a separate smoker attached?

My friend has a propane grill that has a separate smoker attached to it, and there is a rack that can be raised or lowered under it. It is a huge grill with the smoker compartment on the side. How do ...
2
votes
4answers
11k 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 ...
2
votes
1answer
106 views

Reducing “gamy” flavor of turkey

I'm planning on smoking a turkey for the holidays. I have done that before, and it turned out good on the tenderness and flavor, but still had a very "gamy" flavor. I typically use either hickory or ...
2
votes
3answers
5k 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
1answer
505 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 ...
2
votes
5answers
926 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 ...