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42 votes

What is the value of the "Texas Crutch"?

The primary benefit of crutching a large piece of meat on the smoker is to reduce evaporative cooling. What is Evaporative Cooling? When water is heated, it evaporates into vapor that we call steam. ...
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  • 3,790
22 votes
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Could you smoke a sauce?

What you're describing isn't all that different from how they make various products like Liquid Smoke (make smoke along with steam, then condense that steam). You will need to make sure that some ...
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  • 5,448
16 votes
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Are any kind of wood-chips good enough for smoking?

You can't just pick up any old wood chips but you can get ones for cooking at the hardware store. Even Home Depot or Lowes should have wood-for-smoking available. You have to be careful since if you ...
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  • 176
12 votes

Dry and Tough Rumproast

The Maillard reaction occurs about 280 to 330 °F depending on the food. For meats this denaturing of the proteins also results in the release of water, so the meat gets hard and dry. By cooking at a ...
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10 votes
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Dry and Tough Rumproast

That cut of beef is OK for 'low and slow' however, you did not provide 'low and slow.' At 300, even wrapped, the internal temperature gets high enough that it will expel moisture. This is happening ...
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9 votes
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What is the charcoal snake method and how does it work?

This is the method I use to smoke meat in my Weber! The basics are exactly what you see in the photo, with one more step. Start about a dozen (or in a 22.5" grill like that one, maybe 18-24) ...
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  • 1,040
9 votes
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Is charcoal or the smoker at fault for low temperature smoking?

It's the smoker. I had one of these, and it is extremely flawed in design. The pan that holds the charcoal does not allow for proper air flow to the fuel. Contrast this with a Weber grill, where you ...
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  • 6,032
9 votes
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Smoked a brisket that was edible but not great. What would you do differently?

From what I can tell you're generally on the right track here. From what you've said, there are probably just a few issues. tough/dry/rough. Believe it or not not cooking long enough could be the ...
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  • 1,040
9 votes

How can I get the smokey flavour in Hor Fun?

Another option is Smoked Paprika. As Jolene wisely cautions, those liquid smoke products are very strong. And even though it might be "natural" smoke flavor, it can lend a "synthetic" taste to ...
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  • 2,709
9 votes

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

Well... yes. There are analytic chemistry techniques used to measure the concentration of phenols, which are the primary contributors to a "smoky" flavor. You could test samples taken from ...
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  • 20.7k
8 votes

How can I get the smokey flavour in Hor Fun?

To add smoky flavor, you can add a drop of liquid smoke. Do it drop by drop - be careful, it's easy to use too much and not be able to taste anything else. Liquid smoke is actually made by distilling ...
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8 votes
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Do I need to cook smoked beef before eating?

What it looks like you have there is a Pastrami. Though not a particularly 'good' one, perhaps made from Eye of Round rather than brisket. It has been brined (soaked in a salt solution) in order to ...
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  • 18.1k
7 votes
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Smoker or Sous Vide first?

Smoke first, then sous vide. There are a few reasons as to why you could smoke first: (i) It has been shown that cold food/meat will take on smoke flavor better than warm meat (Source: AmazingRibs) ...
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  • 165
6 votes
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Reducing "gamy" flavor of turkey

I've never thought of turkey as gamey at all, but that's just my own taste I guess. It sounds to me you want a milder bird, in which case you want to buy a cheap battery bird. Gameyness comes from ...
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  • 67.1k
6 votes

Could you smoke a sauce?

I've definitely done this with ketchup before, with a couple key tweaks: Spreading the sauce onto a rimmed baking sheet. This is to maximize surface area for smoking. I used a Traeger pellet-smoker, ...
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5 votes

How can I reduce the heat output of this heating element?

First, you will want to check the wiring and fuses in your current smoker to make sure it can safely handle the 1500w upgrade. Assuming that your wiring and fuses can handle the 1500w element, keep ...
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  • 76
5 votes

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

I apologize in advance if I miss any of your key points, but I will do my best to address them. First, on the color of the meat -- brisket will be brown, but may have a red and/or pink smoke ring ...
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  • 6,032
5 votes
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Smoking a blade steak

A blade steak is cut from the Chuck. It will have a great deal of connective tissue, so it is an appropriate cut of meat for slow-ish smoking. I would recommend about 250-275F (121-135C) as a cooking ...
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  • 6,032
5 votes

How can I get the smokey flavour in Hor Fun?

While the some of the other answers point to liquid smoke or actual smoke, I would suggest that the flavour doesn't primarily come from the smoke generated by the fire/stove, but by the wok, the oil ...
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5 votes

Smoking Boston Butt and Smoker Went out

The standard metric for safety is the cumulative time in the 'danger zone' temperature of 40 to 140°F. Which we really don't know, as that would also include things like bringing it home from the ...
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  • 75.5k
5 votes

Smoking chicken breasts with and without skin

It's not a question of fat. Tougher meat- that is, meat with more connective tissue- needs to be cooked low and slow to melt out that collagen and make the meat fall-apart-delicious. Meat with ...
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  • 46.8k
5 votes

Could you smoke a sauce?

This will definitely work, but I would recommend stirring it every once in a while as it will mostly be affecting only the surface. A shallow vessel with a larger surface area will also impart more ...
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  • 1,099
5 votes

Could you smoke a sauce?

Better or worse is a judgement call. Smoking the peppers then making the sauce v. smoking the sauce will produce different results, but both will impart smokiness. So, you can, in fact, impart smoke ...
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5 votes
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I have some mesquite smoked brisket and would like to minimize the smoke flavor

Smoke flavor is challenging to work with, but I would think an appropriate barbecue sauce would fit the bill. I wouldn't get anything too salty as I suspect that would worsen the perceived smokiness; ...
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  • 5,448
5 votes

Cast Iron and Smoke

You might want to state how long you have been preheating the pan. Also, are you using a glass-top stove or gas? I'm assuming the latter (from my experience, gas usually manages to heat things up a ...
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5 votes
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How can I smoke something without a smoker

I have successfully smoked with apple wood chunks wrapped in foil in my outdoor grill. The trick is to find a setting that will maintain ~300 F using 1/2 of the burners. Then place the foil-wrapped ...
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5 votes
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Smoke after cooking = grease?

Scientifically speaking, smoke is a solid mixed with a gas, so no, smoke is not grease. However, the smoke that gets generated by the decomposition of cooking oils (called the "smoke point") at a ...
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  • 5,771
5 votes

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

I know of no such scale, however you could use a Subjective Organoleptic approach, which is how the Scoville chili heat scale worked (although they use a chemistry based approach for the most part now)...
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  • 67.1k
5 votes
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Is it safe to smoke a 20lb turkey?

The main concern with smoking large whole turkeys is that heat may not get into the cavity, so the inside may not get up to temperature fast enough. When you spatchcock a turkey the heat can get to ...
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  • 67.1k
5 votes
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Is it possible to use wood chips on an electric grill to get a more smoky flavour?

There are electric smokers available. Whether a particular electric grill is suitable depends on the grill, but I don't think there is a reason not to try an aluminium foil pouch of wood chips on it. ...
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