Questions tagged [smoking]

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

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Can I pre-smoke a brisket safely?

For Thanksgiving, I was planning on slow-cooking a brisket in a smoker. However, I have learned somewhat last minute that instead of my family coming to my place for dinner, I will be going to their ...
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5 votes
2 answers
228 views

Injecting Jack Daniels into pork

I have been smoking meats for a while now, and was recently given a marinade injector. I searched through a few forums, and found a few people really like mixing apple juice with Jack Daniels for ...
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1 vote
1 answer
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Is it possible to use wood chips on an electric grill to get a more smoky flavour?

There's a ton of content out there about smoking meat on a gas grill using a smoker box, or even gas BBQs that come with a built-in smoker box. Is the same possible with an electric grill? If so, what'...
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0 votes
0 answers
176 views

Can I pre-cook Tri Tip and finish it later?

I like to smoke tri tip to an internal temp of 100F, then sear it on the grill to an internal temp of 130F. Could I take the meat out of the smoker at 100F, cool it down with ice to 60F, store it in ...
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1 vote
0 answers
99 views

Using Instant Pot Duo Crisp to mimic smoker-cooked pork shoulder

I have once prepared pulled pork on our basic charcoal kettle grill with fabulous success: the end result is succulent meat well permeated by the rendered fat and smoke, and there is a crisp crust ...
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3 votes
1 answer
354 views

Is it safe to smoke a 20lb turkey?

I just spatchcocked a 12 lb turkey, smoked it in temperature around 225-275 F (107-135 C) for about 3 hours. I did it in a kamado joe classic 3 with SloRoller. It came out amazing. Fully cooked, ...
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1 vote
1 answer
93 views

Should I marinade brisket for smoking overnight, or only do a dry rub?

I normally grill flank steaks in a marinade w/ citrus juices, soy sauce, garlic and chipotle overnight... I want to get into smoking brisket and wanted people response about taking a brisket and ...
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3 votes
1 answer
189 views

Why has my cold smoking stopped working?

I bought a cold smoke generator for a small meat smoker last year and the first go with 3 dry brined mackerel worked GREAT! But the next 4 attempts have FAILED. The meat has come out translucent and ...
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68 views

Pork belly strips and ribs

I’d like to know if I can safely lay down pork belly slices on top of pork ribs while smoking? I’m using a pellet grill/smoker at 200-225 degrees for 6 hours.
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2 votes
1 answer
175 views

Preserve peppers before smoking -- freeze or dehydrate?

I would like to make some chipotle (smoked red jalapeno peppers) at home. Currently I am building a smoker in my garden, where I also I grow a few jalapeno plants. My problem is that the peppers are ...
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1 vote
1 answer
256 views

Why am I not getting any smoke out of my smoking pouch?

I am cooking some brisket on a gas grill. Following YouTube tutorials I made a smoking pouch/smoke bomb just like the ones they do on YouTube and filled it with newly purchased smoking pellets. As ...
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9 votes
4 answers
2k views

Is there a way to quantify smoke in meat while cooking?

I've observed across multiple meats and cuts of meats that the other impact of smoking varies greatly. Additionally, while actually smoking my perception of the flavor is overloaded and doesn't return ...
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1 vote
2 answers
1k views

How to avoid smoke during pan searing meat?

I've been cooking in my cast iron skillet on medium/medium high heat with olive oil. No matter what I cook, (chicken, fish, etc.) the oil and fat in the pan starts smoking long before the food is ...
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0 votes
1 answer
85 views

Roughly how long should I cook 3.5kg pork belly ribs in electric smoker?

I know they are done when they are tender—not at a set number of hours. But we need to eat at about 6pm for logistical reasons. Was thinking of putting them in at 4am so 13h total cook time + 1h rest....
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JKWhy is my brisket rubbery when I cooked it [duplicate]

Injected, cooked until 160, wrapped, cooked until 200, just like it says online. Still very rubbery and tough. Maybe my meat thermometer is inaccurate? Maybe I should go beyond 200 next time. It was ...
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0 votes
1 answer
84 views

Oil constantly smoking. What is happening?

Even on an medium low temperature! And it is refined sunflower oil. It also happens with butter and other types of oil. I've been using the exact same oils and cooking on the same heat in the past and ...
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3 votes
1 answer
158 views

Raw Ham Roast...How to smoke

I was given a frozen ham roast from a friend who bought a hog. I have a smoker and was wondering how to smoke a raw ham roast...
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2 votes
1 answer
349 views

Sunflower oil reaching smoke point on medium temperature. Is this normal?

If I turn the heat any lower I fear that the meat won't be cooked well enough. It's only a small amount of smoke. I'm learning to cook and I'm afraid I will start a fire.
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0 votes
1 answer
666 views

Is it normal for my pan to start smoking?

There was only oil in it and there is no smoke when I cook in other pans. Also the heat was medium and I'm afraid if I turn the heat any lower that my meal will be under-cooked
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  • 9
0 votes
2 answers
151 views

Smoking with chips after sous vide

I am planning on cooking a pork rack (pork crown). I like the precision of sous-vide, but I also like having a smokey flavor by using smoking chips. So I am faced with a dilemma: Either grill the ...
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0 votes
1 answer
459 views

Is it ok to cold smoke steak before freezing?

About to wrap up a 60 day dry aged ribeye. After slicing to 2" thick cut steaks and trimming the pellicle i was debating on cold smoking with cherry for two hours. I've done this before but directly ...
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34 votes
1 answer
4k views

What is the value of the "Texas Crutch"?

In US barbecue tradition, the so-called Texas Crutch is the act of wrapping large cuts of meat like beef brisket or pork shoulder in aluminum foil or butchers' paper during the smoking process. What ...
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3 votes
2 answers
164 views

How should I add smoking wood when grilling on charcoal?

Today I bought some apple wood to smoke some chicken wings. I was following an article on serious eats and it suggested to let the wood ignite for about 5 minutes before it produced smoke. I put the ...
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4 votes
3 answers
680 views

What is good water-pan placement for offset smoker

I want to smoke a pork shoulder low and slow: 240 degrees at around 15-20 hours. I'm using an offset smoker, Oklahoma Joe Highland. What is a good placement of water pan(s) and why?
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3 votes
2 answers
584 views

Cold smoked bacon biltong safety

Just looking for a safety/sanity check here regarding making biltong from cold smoked bacon. I would like to make bacon biltong using a recipe similar to this one: 1 kilogram Back bacon 4 ...
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3 votes
2 answers
786 views

Can i brine chicken in seawater?

I have been smoking meat recently, and I found out that in Maine people brine lobster in seawater. Can I do the same in Florida with a chicken?
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3 votes
4 answers
10k views

Wood pellets in a smoke box:

Can I use wood pellets in a small stainless steel smoker box on my Weber gas bbq? And if I can any tips on how to proceed.
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1 vote
2 answers
573 views

Is it too dangerous to smoke a stuffed turkey?

Sorry if this is a redundant question, but I'm finding conflicting advice about this: If I want to smoke an ~18 lb turkey, is there a great risk of it spending too much time in the temperature "danger ...
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4 votes
1 answer
805 views

A good way to smoke Picanha?

My friend and his Brazilian wife are pretty crazy about Picanha. As I understand it, this cut is also called Coulotte and is a part of the top sirloin cut with a fat cap on top. Typically, it's ...
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2 votes
0 answers
95 views

Various ways to identify smoked foods and liquid smoke

What are some key identifiers for telling if a dish was smoked manually rather than using liquid smoke i.e. taste, smell, visually etc. I'm curious about meats, veggies etc. What I already know: (...
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6 votes
3 answers
2k views

Smoke after cooking = grease?

I really really really hate grease. I have a small house, my kitchen is next to my living room separated by a tiny hallway. I close the doors when I cook and generally don't have a problem. But when I ...
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10 votes
1 answer
369 views

Is very slow smoking of meat allowed commercially in the US?

Many Portuguese sausages, especially in the Trás-os-Montes region, are prepared by smoking for weeks or even months. Examples include chouriço, salpicão, paio, etc. I don't seem to be able to find ...
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7 votes
1 answer
237 views

How to eat a spruce tree

Big farm to table dinner coming up. I'm showcasing the vegetables that are readily available this season. There is a beautiful spruce tree on the farm that I'd like to incorporate into a brisket. I ...
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1 vote
1 answer
123 views

Smoked Pork Butt Question

I’ve smoked two pork butts for 11 hours and they’re done- but I’ve not supposed to serve for 7 hours. My plan is to keep itv warm in the oven at a low temperature. Question is: should I wrap the ...
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6 votes
2 answers
3k views

Dry and Tough Rumproast

Me and my friends have been cooking a 2kg=4.5 pounds piece of rumproast in a bbq smoker. We cooked it at about 250°F for about 3 hours. After that we, wrapped it in tin foil, raised the ...
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2 votes
2 answers
513 views

Apple cider vinegar in roasting pan

I am smoking a turkey and don’t have broth to use in the base of the roasting pan. The turkey was brined over night. I was thinking of putting the turkey on a bed of celery and carrots with 3 cups of ...
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0 votes
1 answer
279 views

Smoking whole beef blade steak

I want to smoke/slow cook whole blade. These are big pieces of meat, average 7kgs a piece. Dry rub, then how long at what temp and what internal temp should it get to? What sort of time frame, and ...
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1 vote
1 answer
9k views

Do Smoked Ham Hocks spoil?

How long past the "buy before" date do ham hocks keep? They've been refrigerated, have no mold or off smell.
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2 votes
1 answer
1k views

How long can my smoked brisket stay in holding?

I'm smoking a brisket for the first time and it's for my wife's birthday party. I have a pellet smoker that I'm using to smoke a full brisket. I put it on roughly at 10 PM last night. Following ...
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4 votes
6 answers
952 views

How can I smoke something without a smoker

I am looking to smoke some meat for my chili, but the problem is, I have no smoker. I understand there are products like liquid smoke, however, this didn't create the taste I wanted or really much of ...
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0 votes
2 answers
308 views

How to bacon infuse solid cheese block for smoking?

I already cold smoke cheese. I'm looking to add bacon flavor to that cheese. Would soaking it in cooked bacon grease and cutting off the heavily saturated outer section work?
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0 votes
1 answer
172 views

How can I cold smoke without any of the equipment?

I need to cold smoke a whole leg of lamb for a few hours. I have a barbecue and plenty of space, but none of the equipment for cold smoking. What can I do? I'm looking for a quick, simple, one-off ...
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5 votes
1 answer
2k views

Do I need to cook smoked beef before eating?

I bought some beef from the supermarket that said "smoked beef" on the label and nothing else. It was contained in the fridge, not the freezer section. I'm not sure how to prepare this for eating. I ...
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1 vote
1 answer
2k views

Does the snake method only work on circular grills?

I have an aussie walkabout grill which is squared shape and wanted to know does the snake method only work for weber/circled shaped grills or for any type of grill?
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4 votes
3 answers
2k views

Smoker or Sous Vide first?

I am going for a smoky and tender beef brisket cooked to ~200 degrees. Sous Vide roughly calls for 5-6 hours of time for the brisket to come to temperature, however, I also want it to sit on the ...
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3 votes
2 answers
1k views

Can I mix a lot of different smoking woods together?

Due to planting some trees in an unfortunate location, I lost them due to root-rot. I have about eight small dead trees with trunks about 3/4" thick, and am wanting to cut them up for smoking ...
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3 votes
3 answers
3k views

Cast Iron and Smoke

I've had my cast iron for several weeks now and have been able to cook with it about 10 times. The problem is, the amount of smoke, and timing of it, have me thinking I'm doing something wrong... I ...
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1 vote
1 answer
3k views

rusty charcoal chimney starter, safe to use?

My charcoal chimney starter is covered in rust inside and out, is it still safe to use? The grill and grill grate are still rust free and new.
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1 vote
1 answer
3k views

Smoked meat too smokey tasting

I bought a large quantity of smoked cuts of pork (Ham, Sausage and bacon) and find it is too smokey. Is there anything I can do prior to cooking or method of cooking that will lessen the smoked taste?...
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5 votes
1 answer
172 views

I have some mesquite smoked brisket and would like to minimize the smoke flavor

I have some mesquite smoked beef brisket that is pretty smokey. Is there anything I can do to neutralize that strong flavor?
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