Question for the Q masters
cc0112453 wrote:
> I used the
> same amount of coals I had on previous burns but for some reason I
> couldn't get the smoker over 220. Probably because it was getting
> towards evening and it was beginning to cool down.
Cooler temps outside mean more coals to get the temps you want.
> I also found myself tossing on more hickory
> chunks than usual.
Not more hickory, more lump. You want the smoke taste to add to the taste
of the meat, not dominate it.
I wanted it to be good and smoky. Four and a
> half hours later I pulled the meat out and took a look. It all had a
> much darker color than my previous batches, almost burnt looking. I
> sliced the little roast up and it seemed a bit tough and slightly on
> the rare side. The ribs were also a bit tough. Guess it wasn't hot
> enough. I tasted some of the meat and the outside was sort of bitter
> tasting. My lips are still burning slightly from it.
Too much hickory.
--
-frohe
Life is too short to be in a hurry
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