Bbq Smoking
Bbq Smoking
Bbq Smoker Do's And Don'ts - Part 2
Steer clear of green wood to start with
You should always use seasoned wood to start with in order to get good results. The old guys who have been Q'ing for years have the ability to use a mixture of seasoned wood and green wood, but beginners are wise to steer clear of this until they get a good idea about temperature control and fire.
Green wood is a sure-fire way for a beginner to BBQ smoking to ruin their food. What happens is that the meat becomes bitter and it cannot be saved.
Don't make too many changes at once
Resist the temptation to fiddle with controls. You aren't using a Gas Grill! Smokers take time to set properly to start with, and inexperienced users can become frustrated and try adjusting various things at once in order to "balance" the things they think are wrong.
Change one thing at first, wait and see what happens, then change another.
You will only learn the rudiments of BBQ smoking by taking your time and taking note of what you are doing while you go along.
When adjusting vents, change them a little at a time. If they are adjusted too much in one go, the temperature will swing too far and you can end up with a problem on your hands which will invariably lead to meat that is overcooked, or in the worst case, burnt.
Small changes are good, big changes are bad.
Avoid using cold meat
Beginners should remember that when cooking any meat, the temperature of the meat should be room temperature. The reason for this is that if cold meat is placed inside a smoker that doesn't have a clean burning fire, it will lead to condensation of creosote on the meats surface which will make it bitter and inedible.
The best thing to do, is place meat that is to be smoked, onto a countertop for around 30 minutes to an hour and allow the meats temperature to come up.
When you are more experienced, you will be able to forego the neccessity to do this.
Don't push yourself to impress friends and family
One of the best things about cooking Q is that you will have no shortage of friends who want to eat and enjoy your food with you.
Beginners often place themselves under a little pressure to impress their guests by cooking expensive meats which can end up with mixed results at best, so treat your smoker as one of your best friends. It takes time to get to it know it well.
Learn how to control it's temperature, learn it's quirks, strengths and weaknesses, and use them to your advantage when you cook. The journey and rewards of using a BBQ smoker are priceless, and before long, you will have a long line of people outside your yard who are eager to eat your tasty Q!
Start off by cooking for yourself and a friend or two, learn their likes and dislikes, and cook to their tastes to start with. Try out some whole smoked chicken, or a pork shoulder and you will not go far wrong.
About the Author
You can find more about BBQ Smokers at Barbecue Party, a leading BBQ resource that includes daily news updates, competition schedules, BBQ recipes, product and restaurant reviews and and a tantalizing selection of mouthwatering BBQ Smoker Recipes.
I just purchased a BBQ-PRO smoker and grill. when smoking I can not get the tempature over 170 degrees.?
Ive moved the both dampers on the smoke box and the smoke stack and still the temp to the meat is only 170. I am using charcoal--Any suggestions please
Yeah... make sure you are measuring your temperature accurately at the grate where the meat is. The Maverick ET-73 dual Probe Thermometer is good for that (available at http://www.bbq-book.biz )
Here are some tips...
1) Use hardwood briquettes from Kingsford or Duraflame. They burn hotter than regular briquettes.
2) Use enough charcoal to start with. About 1 chimney full to start. Add 5-10 briquettes at a time to keep it going. Don't let your fire go out. The charcoal should be on a grate in the firebox to allow ashes to fall through. Don't put charcoal on bottom of firebox.
3) Open your smokestack damper all the way and control your heat with the firebox vents - open for more heat.
4) Keep your lid closed as much as possible. If you're lookin, you ain't cookin.
5) Keep ashes shoveled out as they will obstruct airflow.
Bill
Barbecue Recipes
http://www.bbq-book.com
BBQ, smoking grilling 101
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