Question by george h: barbecue smoking tips?
I have a gas powered smoker, is it really necessary to refill the wood chip tray through out the whole smoking process. i thought i read somewhere that it was only the first hour that the smoke flavor was imparted into the meat. Thanx George
Best answer:
Answer by Dee
http://www.smokepistol.com/bbqtips.html
Add your own answer in the comments!
Loading ...
about 3 hours is all the meat will adsorb smoke
go to about.com click BBQ and grilling great web site for beginner smokers
Gas-powered smoker??? Blasphemy.
I smoked a brisket, four hours over charcoal and mesquite, drip pan full of water…rebuilt the fire, wrapped the meat in foil, and cooked it for another four hours. Max temp was like 200-225.
You could cut that sucker with a turkey’s tail feather.
when your smoking a cig dont squirt starter on the coals you could catch yourself on fire and that would be a bummer
I have a gas smoker also. You’re right the first hour (or even a little less) is when you get the smoke flavor. After that the meat is “sealed” and smoke flavor is not apt to penetrate. Make sure you have you smoker hot enough to create smoke when you put meat on so it will begin getting the smoke flavor as soon as it is put on. Also I find the smoking pellets give more smoke flavor then the wood chips. You can get them at Walmart and they don’t have to be soaked in water prior to use. (Personal opinion as to the pellets vs. chips) Don’t be afraid to try different methods as it is really difficult to mess up with these smokers. Keep you temp where you want it and make sure you have water in your pan to keep meat moist. Smoked meat will be pinkish in color so use a meat thermometer to make sure it’s done.
Low temp around 150-175 degrees, yes refill the chip tray. Make sure you soak the wood chips. I smoke my ribs for about 3-4 hours and finish them in a foil bag in the oven @ 160 for 1-2 hours. The meat falls off the bone. Use Apple wood ( my Fav)or Apple & Pecan.