FAQ

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6 10, 2012

The Smoking Meat FAQ

By |October 6th, 2012|Resources|4 Comments

Another brand new part of the smoking meat website.. you ask questions and I answer them. These are actual emails I have recieved from web visitors on various subjects related to smoking meat.

Most of my answers are so long and detailed that each one takes up a separate page.

Simply click on the one that interests […]

6 10, 2012

FAQ – Using Pecan Wood

By |October 6th, 2012|Supplies|1 Comment

Q: I have some pecan I would like to smoke with, how long do you let it "season" b4 using it?

A: Pecan is an excellent wood.. I like to let any wood season for a minimum of 6 months in the dry before using. This will still give you a lot of flavor while […]

6 10, 2012

FAQ – Smoking Time for a 5 Pound Pork Butt and Best Rub for Beginner

By |October 6th, 2012|Pork|13 Comments

Q: i am looking to smoke a pork shoulder picnic roast for the first time. It will be smoked in a smoker with an offset firebox. It weighs about 5 lbs and i was wondering how much smoke time do you think it should have and what would be the best rub for a beginner.

A: […]

6 10, 2012

FAQ – Problem Maintaining Heat in Square Brinkmann Smoker with Side Firebox

By |October 6th, 2012|Equipment|0 Comments

These are actual questions I have received from web visitors via email and my answers back to them:

Q: Jeff, I have a square  box smoker (Brinkman) with the smoker box on the side. I have a real problem keeping the heat at a constant 225 degrees. It seems like I must keep alot of wood burning […]

6 10, 2012

FAQ – Problem with Tough, Inedible Chicken and Turkey Skin

By |October 6th, 2012|Poultry|4 Comments

Q: We got our smoker for Thanksgiving (Cabella propane) and love it, but both times we've cooked chicken/turkey, the skin is inedible.  Like leather.  The meat is great – we've brined it both times.

How do you keep the skin from being so tough?
Thanks.

A: On poultry the skin does seem to take the brunt of the smoke […]

6 10, 2012

FAQ – Information on Making Sausage, Salami and Prosciutto

By |October 6th, 2012|Cold Smoking, Sausage & Bacon|0 Comments

Q: Thanks for the continued effort Jeff! Love this stuff…. I have some meat related questions but they're actually pre-smoking questions, preparation really. Hopefully you'll have an idea or a reference for me.

I'm a big fan of salami other cured meats, I want to make my own stuff and then smoke it! I think it […]

6 10, 2012

FAQ – How to Smoke a Venison Ham

By |October 6th, 2012|Wild Game|5 Comments

Q: How would i smoke a venison ham?  What would make it outstanding?  Thanks

A: I have not smoked a venison ham.. I have smoked other venison and with great results. I did some research to see if I could find something interesting and followed certain ingredients which I know to be complimentary to venison.

Here is a […]

6 10, 2012

FAQ – How to Smoke a Whole Chicken

By |October 6th, 2012|Poultry|3 Comments

These are actual questions I have received from web visitors via email and my answers back to them:

Q: please help me with smoking a whole chicken. I`ve tried things but can`t get a great spicy taste throughout and family says it`s plain tasting.

A: Have you tried brining?

Brining is a process in which you soak the […]

6 10, 2012

FAQ – How Long to Smoke a Brisket

By |October 6th, 2012|Beef|5 Comments

Q: Sir,
Do you have a best guess on how long a 8-10 lbs brisket at 200-225 will take to get done. I was thinking about 1 hour per pound. Is this close. thank you!

A: You can usually figure about 1.5 hours per pound at 225 degrees for brisket, pork shoulder and other larger pieces […]

6 10, 2012

FAQ – How to Find Different Barbecue Woods like Apple, Plum, Peach, Pecan, Etc.

By |October 6th, 2012|Supplies|4 Comments

Q: Could you give me a good place to buy wood CHUNKS for smoking.I would like to try different types.Hickory and Mesquite is all I have found in chunks.Thanks

A: I wish I had a good answer for you on that.. the best way I have been able to find the good flavored wood like […]