Home |
Search |
Today's Posts |
|
Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
Posted to alt.food.barbecue
|
|||
|
|||
Report on First Smoke
"Karen C." > wrote in message > > Is it supposed to be a steady stream of smoke throughout the > smoke, though? I think one of my problems with the first smoke > is that I didn't give it enough wood chips. Only early one. Once the meat gets up to about 140, you won't get much, if any, penetration. > |
Posted to alt.food.barbecue
|
|||
|
|||
Report on First Smoke
On 5-Aug-2007, "Karen C." > wrote: > LOL! I can't imagine why that would be necessary, considering > I'm just being truthful about MY first attempt--not anybody > else's. Remember, I had to go to the oven to salvage it. > Frankly, I was surprised it turned out as well as it did, all > things considered. I learned several things I need to do > differently next time, so I'm sure it'll only improve from here. Karen don't forget that smoke is essentially a spice in this process. Too much of it can be a bad thing. Slowly add more wood chips and keep a notebook of what you did (same advice as the virtual weber bullit site) If you've only got chips you may try and wrap them in a double (triple?) layer of heavy duty foil and poke holes in to let the smoke out S -- NO CAPS to reply PS sorry the late reply only 700+ more messages to go |
Posted to alt.food.barbecue
|
|||
|
|||
Report on First Smoke
"Karen C." > wrote in message ... > "Denny Wheeler" > wrote in > message ... > >> I'll be looking in tomorrow for a report on how the butt came > out. > > Well, the restults were less than to be desired, but it was my > own fault for not starting at the crack of dawn. 8-( That's a > lesson I'll bet I won't have to repeat to have it stick. > > Having started the fire at 12:15 p.m., I expected to be done by 1 > or 2 a.m., at the latest. I knew I was in trouble by midnight., > as the meat was only inching up about 3 degrees per. Seemed to > be slowing instead of building temperature. > By 2:40, I was only at 183 degrees. So close to pullable pork, > but . . . I just couldn't stay up any longer. It's still in the > cooler, too hot to put in the refrigerator. > > Is there any way I can make it pullable now, or am I stuck with > sliced pork? > > All in all, it was a good learning experience, and I'm anxious to > do it again. I've been reading up a storm during this process, > and I can see several areas where I need to make > improvements--the chief one being that I need to get a better > handle on controling the fire. I suspect therein lies most of > last night's troubles. > > Got to admit it does look mighty pretty, though <g>. > > Thanks to everyone who helped me through to this point. I > appreciate your help very much! > > Karen C. > > Karen, I have been to a BBQ gathering in Virginia and just got back to Flourdough this afternoon. Just guessing but if the butt was at 185° when you put it in the cooler(dry cooler I hope) it probably pull when you get around to it. -- James A. "Big Jim" Whitten www.lazyq.com |
Posted to alt.food.barbecue
|
|||
|
|||
Report on First Smoke
"43fan" > wrote in message
... > i prefer using chunks instead of chips. Usually two or three decent sized chunks is > more than enough to get good flavor in a butt or brisket either one. Still > though, with the chunks(about fist sized), they only last a couple of hours, > but like others have said, after that, the meat doesn't really take on that > much more smoke flavor anyway. I had no idea there were chunks that could be had. That does sound a lot better. > Also, I know hickory seems to be the "standard" for smoking pork especially, > but myself, I prefer oak. Cherry or apple is good to, but much milder, so > your hubby may not like it as well. If hubby ain't smokin' the meat, he'll have to take what he gets <g>. Thanks a bunch! I'll definitely get some chunks! Karen C. |
Posted to alt.food.barbecue
|
|||
|
|||
Report on First Smoke
"Edwin Pawlowski" > wrote in message
. net... > Only early one. Once the meat gets up to about 140, you won't get much, if > any, penetration. Oh, okay. Thanks for your feedback. I appreciate it. Karen C. |
Posted to alt.food.barbecue
|
|||
|
|||
Report on First Smoke
"Big Jim" > wrote in message
... > Karen, I have been to a BBQ gathering in Virginia and just got back to > Flourdough this afternoon. Sounds like fun. Hope you had a great time! > Just guessing but if the butt was at 185° when you put it in the > cooler(dry cooler I hope) it probably pull when you get around to it. Thanks! I left it in the oven 'til it hit 190. It wound up being edible, but left a lot to be desired. It was a good learning experience, anyway. I figure the next one ought to be a lot better--and may actually have a smokey taste <g>. Thanks for your feedback. Karen C. |
Posted to alt.food.barbecue
|
|||
|
|||
Report on First Smoke
"Karen C." > wrote in message ... > "43fan" > wrote in message > ... >> i prefer using chunks instead of chips. Usually two or three > decent sized chunks is >> more than enough to get good flavor in a butt or brisket either > one. Still >> though, with the chunks(about fist sized), they only last a > couple of hours, >> but like others have said, after that, the meat doesn't really > take on that >> much more smoke flavor anyway. > > I had no idea there were chunks that could be had. That does > sound a lot better. > Karen, do you own a saw? If so, make your own chunks for FREE There is a lot of wood available if you want to take the time to find it. Fruit orchards trim their trees and the branches are great for smoking. I do some woodwork and have plenty of scraps to burn from maple, oak, cherry, and walnut. If you know anyone that does woodworking for a hobby, ask them to save you some hardwood scraps. Tree trimming in the neighborhood? Amazing how much wood you can get with a six-pack of cold Pepsi. If all the above fails, steal a few fags from the neighbor's woodpile. |
Posted to alt.food.barbecue
|
|||
|
|||
Report on First Smoke
"Edwin Pawlowski" > wrote in message
. net... > Karen, do you own a saw? If so, make your own chunks for FREE Yep, DH has a few saws. > There is a lot of wood available if you want to take the time to find it. > Fruit orchards trim their trees and the branches are great for smoking. I > do some woodwork and have plenty of scraps to burn from maple, oak, cherry, > and walnut. If you know anyone that does woodworking for a hobby, ask them > to save you some hardwood scraps. . . . Good ideas. I'll check around. Thanks! Karen C. |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Forum | |||
smoke | General Cooking | |||
What to smoke first? | General Cooking | |||
What do you smoke? | Barbecue | |||
What to smoke for the first try | Barbecue | |||
Smoke with Elm? | Barbecue |