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Smoking Meat

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Posted (edited)

BTW, wet wood chips don't start smoking until the water steams off. The white smoke is steam.  It helps keep the meat moist but does not add any flavor until the wood itself starts smoking.  Wrapping wood in foil or putting them in a metal box made for pellet smokers in an excellent way to get optimal smoke flavor as because the wood only smokes, never ignites. Even dried wood gives off un-tasty smoke when it first starts burning. Franklin BBQ, for instance burns the logs outside the smoker until it  has burned  down to charcoal then shovels it in the fire pit.


Edited by Norm Matthews (log)
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7 hours ago, CantCookStillTry said:

So I came home to his first crack. Not too shabby (but as I mentioned - we don't BBQ so who knows if its any good 😂). Delish & Juicy he did pork belly and chicken legs - got bored of lollipops after 4! Cherry & Sheoak - apparently thats important. 

 

20200630_175703.thumb.jpg.f3a8e522504fd1cba846bddcd1aae34a.jpg

 

20200630_175637.thumb.jpg.f491e932d4f0fe7e97667a937ad1858d.jpg

 

20200630_175758.thumb.jpg.7bb1b26f1cbfe3f856bf4c0b7ceb7105.jpg

 

Looks wonderful!

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4 hours ago, Norm Matthews said:

BTW, wet wood chips don't start smoking until the water steams off. The white smoke is steam.  It helps keep the meat moist but does not add any flavor until the wood itself starts smoking.  Wrapping wood in foil or putting them in a metal box made for pellet smokers in an excellent way to get optimal smoke flavor as because the wood only smokes, never ignites. Even dried wood gives off un-tasty smoke when it first starts burning. Franklin BBQ, for instance burns the logs outside the smoker until it  has burned  down to charcoal then shovels it in the fire pit.

 

 Completely agree.

Wet wood makes acrid smoke/steam which tastes lousy.

That the advice to wet the chips persists is testimony to the lack of observation and thought of some of the experts.  But there's a lot of that in cooking, isn't there?

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@gfweb 

 

  "" to wet the chips persists is testimony to the lack of observation and thought of some of the experts ""

 

a bit like fond in a heavy , and possibly , expensive SS pan ?

 

sorry  , but not that much :

 

Chris Schlesinger

 

https://www.amazon.com/s?k=chris+schlesinger&crid=3DLEPYLTDDX88&sprefix=chris+sch%2Caps%2C142&ref=nb_sb_ss_i_4_9

 

made this post in one of his early """"  BBQ """ books

 

he had one then two restaurants in Somerville , just a block from Cambridge !

 

East Coast Grill  and Jake and Earls

 

this was some time ago , well before ''BBQ '' caught on

 

Jake&Earls was a take out for Ribs etc

 

in those books , 

 

and I highly recommend them all

 

as used 

 

he pointed out:

 

grey smoke had lots of particles in it

 

he ahd a pic

 

he suggested  that   Hard Wood charcoal

 

got you to the same tasty place 

 

w none of the (#^(_#^$_(#^$^#    of the raw wood

 

if you are interested in ' BBQ '

 

consider his books , used.

 

in good conditions 

 

P.S. :  I was able to go to the East Cost Grill 

 

a few times

 

outstanding   tables too close  etc

 

and to J&E  for a few slabs of Ribs

 

outstanding it all was

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