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43 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. ...
Preston's user avatar
  • 3,825
22 votes
Accepted

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 ...
Joe M's user avatar
  • 5,673
20 votes

Why did my smoked boneless chicken breast come out dry and without apple flavor?

As moscafj's answer correctly states, the lowest average temp on that grill is more like 180-200F so you annihilated that poor bird! Even though the final temp may have been 150, it was almost ...
eps's user avatar
  • 1,067
14 votes

Why did my smoked boneless chicken breast come out dry and without apple flavor?

I'm not sure where your numbers are coming from. According to the Pit Boss Lexington manual, the lowest smoking temperature is 200F (about 95C). It looks like your temperatures are off. Also, three ...
moscafj's user avatar
  • 76.1k
11 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 ...
MaxW's user avatar
  • 2,649
9 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 little ...
Sobachatina's user avatar
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9 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 ...
Cos Callis's user avatar
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9 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 ...
MarsJarsGuitars-n-Chars's user avatar
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 ...
Sneftel's user avatar
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8 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 ...
GdD's user avatar
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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) ...
Jin's user avatar
  • 165
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, ...
David Ross's user avatar
6 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 ...
Fabby's user avatar
  • 5,827
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 ...
Drezy's user avatar
  • 76
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 ...
Joe's user avatar
  • 81k
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 ...
moscafj's user avatar
  • 76.1k
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 ...
Sdarb's user avatar
  • 1,119
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; ...
Joe M's user avatar
  • 5,673
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 ...
polynomial_donut's user avatar
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 ...
Keith Payne's user avatar
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)...
GdD's user avatar
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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. ...
wumpus D'00m's user avatar
  • 4,051
5 votes
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Injecting Jack Daniels into pork

It really depends on what sort of end result you're trying to get. If you don't reduce the alcohol before injecting it, you're going to end up with boozy pork. If this is what you want, go for it. ...
Joe's user avatar
  • 81k
4 votes

rusty charcoal chimney starter, safe to use?

Yes, it's perfectly safe to use basically until it falls apart. It gets very hot in use, which prevents any sort of rust-proof coating from sticking, but the rust is harmless. You could try oiling it ...
Ecnerwal's user avatar
  • 18.6k
4 votes

Can I mix a lot of different smoking woods together?

Yes, you may mix different species of wood together for smoking. If the combination tastes unbalanced or muddled to you, just pretend the wood chips are from a rare Amazonian hardwood species, and it ...
Lorel C.'s user avatar
  • 7,122
4 votes
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How long can my smoked brisket stay in holding?

Well, I might as well answer my own question. After 4 hours holding inside of a beer cooler, wrapped in towels, the internal temperature of my brisket went from 200 down to 146. I have read that 140 ...
Safado's user avatar
  • 161
4 votes

Is it too dangerous to smoke a stuffed turkey?

I've had delicious hot smoked/grilled turkey, which was brined first (not stuffed). However, stuffing always becomes a problem with turkey. Whether you smoke, or cook in the oven, you are going to ...
moscafj's user avatar
  • 76.1k
4 votes

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

I assume you're cooking steak when you say "meat." Cooking steak to a safe temperature isn't just related to the temperature of your pan. It's also related to how long you cook it and what cooking ...
myklbykl's user avatar
  • 5,094
4 votes

How to avoid smoke during pan searing meat?

There is absolutely no way to completely avoid smoke while searing meat in olive oil. The process happens far above the smoke point of the oil (not to mention, of the meat itself). Smoke is going to ...
Sneftel's user avatar
  • 29.5k
4 votes
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Is there a way to quantify smoke in meat while cooking?

My BBQing colleagues use the cut-test - a ring of smoke penetration can be seen (in pork and chicken at least, I don't know about darker meats) in the meat that has some bearing on how heavily the ...
bob1's user avatar
  • 15.6k

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