Smoking meat out here in the west isn't done much, atleast not around my community. My wife bought something called a smoker. It has a electric coil on the bottom for heat, A pan of wood chips sits near the coil to get them smoking, and a pan of water which is also heated. We cooked a chicken which was cooked through, but the meat tatested liked the meat went through a fire. Shoulden't the drippings from the meat drop on the heat source, for some flavor? Maybe a different type of wood? Any opinion. Stan
- Thread starter 37 chief
- Start date
gene bender
Well-known Member
She bought a good smoker you just didnt read the instructions before you used the smoker they work great.
chrisinsoky
Member
we love smokeing meat and hams out here in ky.
applewood, hickory, seem to be the best, though walnut can put out a good flavor as well, you really dont want the drippings on the heat they can cause flare ups, as far as a smoker we dont use nothin electric, we have used a smoker, even made one out of concrete blocks and a piece of tin to hold the smoke in,
applewood, hickory, seem to be the best, though walnut can put out a good flavor as well, you really dont want the drippings on the heat they can cause flare ups, as far as a smoker we dont use nothin electric, we have used a smoker, even made one out of concrete blocks and a piece of tin to hold the smoke in,
chrisinsoky
Member
does the meat taste a little smoky?
is it tender?
is it tender?
Two Banger
Member
What type of wood did you use?
Traditional Farmer
Well-known Member
- Location
- Virginia
I don't care for smoked meat but love cured meat
Ultradog MN
Well-known Member
- Location
- Twin Cities
I've never experienced that before.
Had it so it was sore for a day or two afterwards though.
Had it so it was sore for a day or two afterwards though.
Anonymous-0
Well-known Member
I think they were hickory. I have some pecan I might try. stan
chrisinsoky
Member
like anything you can over do it, and it would be over powering try lightly smokein it. or grill it with wood coals instead of charcoal
it only takes 30-45 min. to get enough smoke on any meat if the smoke goes on cold.I do alot of farmers sausage and some people like it don real hot and complain theres no smoke,but they won;t let me do it cold.if you take out the wood chips after the first hour it may taste better.I like to soak the chicken in brine(3 lbs tender quick,2 cups brown sugar,3 tablespoons liquid smoke in 5 gallons of water) letr sit in fridge submerged for 3 days.then bake or put in smoker
That might be the right answer. You do however realize that you have complete control over how smoky you make the meat, right?
Smoke whatever you are cooking less, next time. Some people advocate only smoking the meat for only a few minutes every hour of cooking time, if done right the smoke flavor will not overpower the natural flavor of the meat.
Any fruitwood(I include maple here because it's sweet) is good as well as some other woods such as hickory or mesquite. Also make absolutely sure that no bark is on any of the wood, it makes the smoke bitter just as over smoking does.
Smoke whatever you are cooking less, next time. Some people advocate only smoking the meat for only a few minutes every hour of cooking time, if done right the smoke flavor will not overpower the natural flavor of the meat.
Any fruitwood(I include maple here because it's sweet) is good as well as some other woods such as hickory or mesquite. Also make absolutely sure that no bark is on any of the wood, it makes the smoke bitter just as over smoking does.
I have a Electric Brinkman and I really do like it. You can put a 10lb bag of chicken leg quarters on and cook in about 3 hours. I wrap some babyback ribs in tin foil after adding a rub and cook for 3 1/2 hours. Take off the foil and coat with barbecue sauce and cook another 30 - 45 minutes and they fall offf of the bone. I always put some green hickory, pecan, or apple limbs directly on the top of the lava rocks and heating element when I start it. I fill the water with hot water when just cooking for a couple of hours. I put a boston butt or a green ham on for 20 hours. You will very little burn't meat with the cooker.
guido
Well-known Member
Hello 37 Chief,
I have ben smoke cooking for a few years now.
Here is a picture of the setup.
E;ectric coil on the bottom came from a dish washer. ake the fire starting easy. Wrapping the meat in aluminum foil,will minimize the amount of smoke that goes into the meat.
Also seasoned dry wood will smoke even less.
I use wood free of bark, for even less smoke.
It takes some trial and error to arrive at what you like. The smoker does a good job ones you get to use it for awhile. Just don't get it hot!
Medium heat and no flames. Mine has a pan under the meat that i put water and spices into, that evaporate as the meat cooks. The drippings go into it as well, and go into the evaporating mix.
Guido.
I have ben smoke cooking for a few years now.
Here is a picture of the setup.
E;ectric coil on the bottom came from a dish washer. ake the fire starting easy. Wrapping the meat in aluminum foil,will minimize the amount of smoke that goes into the meat.
Also seasoned dry wood will smoke even less.
I use wood free of bark, for even less smoke.
It takes some trial and error to arrive at what you like. The smoker does a good job ones you get to use it for awhile. Just don't get it hot!
Medium heat and no flames. Mine has a pan under the meat that i put water and spices into, that evaporate as the meat cooks. The drippings go into it as well, and go into the evaporating mix.
Guido.
Pale Rider
Member
I'm not sure if you have Alder wood in your area. I imagine you probably used some sort of commercial bought wood chips. Alder makes for a real good taste.
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