The Smoking Meat FAQ
October 6, 2012 By 1 Comment
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 you to go to the specific page.
Basics of Smoking a Brisket
How Read more [...]
FAQ – Using Pecan Wood
October 6, 2012 By Leave a 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 decreasing the creosote in the smoker.
Return from Using Pecan Wood to Home
Read more [...]
FAQ – Smoking Time for a 5 Pound Pork Butt and Best Rub for Beginner
October 6, 2012 By 3 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: A 5 pound pork shoulder(picnic) will require 7.5 hours of total cook time.. that is 1.5 hours per pound. If you have a thermometer then you will need Read more [...]
FAQ – Problem Maintaining Heat in Square Brinkmann Smoker with Side Firebox
October 6, 2012 By Leave a Comment
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 in it or the temperature barely will get to 180 degrees. Do I just have a cheap smoker box or am I doing something Read more [...]
FAQ – Problem with Tough, Inedible Chicken and Turkey Skin
October 6, 2012 By Leave a Comment
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 and heat and usually turns out inedible.. the only thing I Read more [...]
FAQ – Information on Making Sausage, Salami and Prosciutto
October 6, 2012 By Leave a Comment
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 would be amazing. I need some help on how to make the salami / proscutto / or other traditionally Read more [...]
FAQ – How to Smoke a Venison Ham
October 6, 2012 By 1 Comment
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 recipe that tends to work well..
1 (5 to 8-pound) deer ham, Read more [...]
FAQ – How to Smoke a Whole Chicken
October 6, 2012 By 2 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 chicken (or any meat) in a salt, sugar and water solution for a specified amount of Read more [...]
FAQ – How Long to Smoke a Brisket
October 6, 2012 By Leave a Comment
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 of meat.
Several things can affect this time such as wind, temperature and how often you open the door of the smoker. Read more [...]
FAQ – How to Find Different Barbecue Woods like Apple, Plum, Peach, Pecan, Etc.
October 6, 2012 By 1 Comment
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 apple, plum, cherry, etc. is to just find someone who needed a tree cut down and I would offer my services in exchange for the wood.
You Read more [...]
FAQ – How to Convert Brinkmann HD Vertical from Charcoal to Electric or Propane
October 6, 2012 By Leave a Comment
Q: Hi...I have a Brinkman vertical HD smoker. How can I add a propane or electric burner?
A: I have included a link to an electric element sold for other brinkmanns but I bet if you are a little creative you can make it work in the vertical HD.. you may even be able to find a cheaper electric element at Wal-mart of perhaps home depot.
http://store.barbecue-smoker-grill.com/elcoforchsm
You Read more [...]
FAQ – Brisket Problems Getting Done Too Quickly and is Not Tender
October 6, 2012 By Leave a Comment
Q:I currently have a side box "barrel" type smoker, i know how to build a fire but i was bored and happend to read your article. the question i have is, should i use the grate in the bottom of the box to keep the ashes below the fire or build the fire right on the bottom? it seems like when i build an outdoor fire there is no grate and its fine, however my smoker came with one and i just Read more [...]
FAQ – The Basics of Smoking a Brisket
October 6, 2012 By Leave a Comment
Q: I am new to the smoking thing. I just bought a beef brisket this evening and have yet to smoke anything. I am not sure how to smoke and was wondering when smoking meat do you only put wood in the smoker one time or do you constantly have to check the wood and once it is gone do you add more. Like I said I am a newbie at this and dont want to screw up $25.00 worth of meat.
Do you know of any place where I can Read more [...]
FAQ – Klose Pit/Offset Smoker Mods
July 1, 2004 By Leave a Comment
Q: I recently purchased a Klose pit (first time purchase - figured might as well get something I'd be happy with for a long time). Anyway, I have characterized the temperature profile with the cooking chamber and the data shows temperature gradients that can exceed 70 degrees F.
My question is if you know of techniques that can be used (e.g. internal fans, etc,) to mitigate such Read more [...]
