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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. |
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Newbie - help (what did I do wrong)
I have a little hondo smoker with an off-set fire-box.
Two days ago I tried to smoke a brisket using only wood (pecan). I never had to fire hotter than 225F. During the day I kept adding wood to it. I started burning the wood in a chimney but did not wait for the fire to be out . When I opened it up, the cover of the smoker was covered with tar-like substance, the brisket had a strong taste to it, but was still eatable and quite soft. My question is what did I do wrong? Should I have used charcoal or briquettes as a heat source and use the wood chunks for smoke? Another question: what is the optimal time to smoke a brisket for just the flavor. Thanks Ken |
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Newbie - help (what did I do wrong)
ken ullman wrote:
> I have a little hondo smoker with an off-set fire-box. > Two days ago I tried to smoke a brisket using only wood (pecan). > I never had to fire hotter than 225F. During the day I kept adding wood to > it. I started burning the wood in a chimney but did not wait for the fire to > be out . When I opened it up, the cover of the smoker was covered with > tar-like substance, the brisket had a strong taste to it, but was still > eatable and quite soft. > My question is what did I do wrong? Should I have used charcoal or > briquettes as a heat source and use the wood chunks for smoke? Look for the word "creosote" in the FAQ and/or in GoogleGroups. Dana |
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Newbie - help (what did I do wrong)
from dictionary.com
"It can cause severe neurological disturbances if inhaled in strong concentrations." yum "Dana Myers" > wrote in message news:40b163a1$1@wobble... > ken ullman wrote: > > > I have a little hondo smoker with an off-set fire-box. > > Two days ago I tried to smoke a brisket using only wood (pecan). > > I never had to fire hotter than 225F. During the day I kept adding wood to > > it. I started burning the wood in a chimney but did not wait for the fire to > > be out . When I opened it up, the cover of the smoker was covered with > > tar-like substance, the brisket had a strong taste to it, but was still > > eatable and quite soft. > > My question is what did I do wrong? Should I have used charcoal or > > briquettes as a heat source and use the wood chunks for smoke? > > Look for the word "creosote" in the FAQ and/or in GoogleGroups. > > Dana |
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Newbie - help (what did I do wrong)
On 23-May-2004, ken ullman > wrote: > I have a little hondo smoker with an off-set fire-box. > Two days ago I tried to smoke a brisket using only wood (pecan). > I never had to fire hotter than 225F. During the day I kept adding wood to > it. I started burning the wood in a chimney but did not wait for the fire > to > be out . When I opened it up, the cover of the smoker was covered with > tar-like substance, the brisket had a strong taste to it, but was still > eatable and quite soft. > My question is what did I do wrong? Should I have used charcoal or > briquettes as a heat source and use the wood chunks for smoke? > Another question: what is the optimal time to smoke a brisket for just the > flavor. > > > Thanks > Ken Ken, it's hard to tell from your description just what happend to you. But, my first impression is that you might have had the chimney damper closed down some. Next thing is that you added wood without enough remaining fire to burn off the pungent gasses. These are two keynotes to burning wood in a BBQ pit. Leave the Chimney damper all the way open and always add wood while you still have a significant bed of coals. -- M&M ("When You're Over The Hill You Pick Up Speed") |
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Newbie - help (what did I do wrong)
"ken ullman" > wrote in message > I have a little hondo smoker with an off-set fire-box. > Two days ago I tried to smoke a brisket using only wood (pecan). > I never had to fire hotter than 225F. Should I have used charcoal or > briquettes as a heat source and use the wood chunks for smoke? > Perhaps your main problem is that you had the cover on the smoke stack closed or partly closed. That causes the smoke to stay in the cooking chamber and deposits soot, etc. Always keep the smoke stack cover open when cooking and use the firebox damper and amount of wood to control your temp. Also, if the thermometer is in the upper part of the lid, the temp on your grill will be less than the thermometer reads. In my case about 35 degrees less. That is because heat rises. You may want to use a second thermometer briefly to compare the grille heat with the higher mounted lid thermometer. As for using charcoal in an offset smoker. I never would. I use only well seasoned wood. Pecan is great and milder than mesquite. Use only wood that has seasoned for at least one year. If your pecan was green, that could be another source of your problem. Hope this helps. Bob |
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Newbie - help (what did I do wrong)
"ken ullman" > wrote in message . .. > I have a little hondo smoker with an off-set fire-box. > Two days ago I tried to smoke a brisket using only wood (pecan). > I never had to fire hotter than 225F. During the day I kept adding wood to > it. I started burning the wood in a chimney but did not wait for the fire to > be out . When I opened it up, the cover of the smoker was covered with > tar-like substance, the brisket had a strong taste to it, but was still > eatable and quite soft. Three things com to mind:. 1) As already mentioned, you have to keep the exhaust damper open. Adjust temp via amount of wood in the offset. It is best to not let the wood burn cool so unlike using cc or lump, the input damper should play a lesser role in temperature adjustments 2) Get the cooking chamber hot and temps stabilized before placing meat in it. 3) You do not want to use sugar and tomato based sauces too early in the cooking process if that is your fancy. Mop during the cooking an use the sauce at the end. HTH -CAL |
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