The smoking tag has no wiki summary.
12
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2answers
3k 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, ...
7
votes
3answers
246 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
2answers
189 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 ...
7
votes
3answers
800 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
1answer
1k 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!
6
votes
1answer
758 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
3answers
509 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
3answers
549 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 ...
6
votes
2answers
340 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
5answers
2k 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
2answers
219 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 ...
5
votes
2answers
375 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
3k 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?
4
votes
5answers
4k 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
3answers
203 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
2answers
2k 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 ...
4
votes
3answers
155 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 ...
4
votes
2answers
118 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 ...
3
votes
3answers
733 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 ...
3
votes
3answers
578 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
5answers
37k 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 ...
3
votes
1answer
114 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
1answer
567 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 ...
2
votes
3answers
1k 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
5answers
218 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 ...
2
votes
2answers
405 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 ...
2
votes
1answer
233 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.
1
vote
2answers
84 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 ...
1
vote
1answer
637 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 ...
1
vote
1answer
132 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 ...
1
vote
1answer
906 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 ...
0
votes
2answers
133 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
70 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 ...
