Delicious Smoked Meat Loaf

Q: I was wondering if you leave the meatloaf on the sheet or put right on smoker grills

A: I usually leave it on the cookie sheet to make it easier to handle. I guess you could carefully place it on the grate if you wanted but I get plenty of smoke through the sides and top of the meatloaf and when the loaf gets done it is very simple to remove and bring into the house.

If you have not tried the smoked meatloaf yet you are in for a wonderful experience.. makes my mouth water just thinking about it!

Read our Smoked Meat Loaf page to find out more about this wonderful downhome treat and how to turn ordinary meat loaf into anything but ordinary!

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The Technorati Tag for this post is Smoked Meat Loaf

Smoking Wood to Charcoal Ratio

Q: What is the ratio of charcoal to wood in the firebox? Do you soak the wood? What temperature do you maintain when cooking brisket?

A: As far as the ratio of wood to charcoal.. in a charcoal smoker I generally add about 5 or 6 2x2 chunks with about 7 to 10 pounds of charcoal. Depending on what you are smoking, you may need to replenish the chunks once they burn up.

You may also find it easier to put a large handful of wood chips in a large piece of foil. Close up the foil and poke about 6 to 10 holes in the top and lay it right on top of the coals for excellent smoking performance.

I generally do not soak the wood but many people do.. it all comes down to your preference. In my opinion, soaking the wood will help to keep it from catching fire if you are just going to throw the wood chunks/pieces in with the charcoal.

Smoking temperature for almost everything you smoke including brisket will need to be about 225 degrees. The only exceptions are fish and chicken. Fish is generally smoked at much lower temperatures while chicken should probably be closer to the 250-275 degree range to help crisp up the skin a little.

You can figure on about 1.5 hours per pound when smoking brisket at 225 degrees.

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The Technorati Tag for this post is Smoking with Charcoal

Should Smoked Meat be Burnt

Q: My neighbor is always bringing over briskets and chicken and sausages that he has smoked in his smoker. The meats look like something that was leftover from a housefire. The meats are pure black. All I can think of is: Carcinogens. I'm afraid to eat it or let my family eat it. Please help me to know if I should refuse his offer of smoked meats or is I should leave all caution to the wind and eat and enjoy. I am somewhat as a "healthnut" so my husband says. But, I did get diarrhea and vomiting after Memorial Day cook out of smoked chicken and beef brisquet and sausage. I only ate the white of the chicken, but I am so leary of the carcinogens. Please educate me.

A: I have to agree with you.. if it is crusty black then it it not what I would consider edible. True smoking normally leaves the outside of the meat quite dark but it should not be crusty black or look like it came out of a house fire as you say.

You have several options in my opinion..

You can politely refuse or you can take it and then try to eat the inside of the meat that is not so black.

If it is chicken then you can simply not eat the skin, if it is brisket then you can trim off the outside.. I will tell you that brisket, pork shoulder, and other meats that require 12 to 20 hours or more to smoke will end up quite dark and may even look black and that is quite normal but it will not be burnt.

Many people like their meat burnt and that is their business but you are under no obligation to like it, eat it or allow your family to ingest it.

I have always felt like the best policy is honesty.. If it was me, I would talk to him and tell him the truth and maybe he will try to get the meat that he is going to give to you a little less burnt. He may just be assuming that you like it the same way he does.


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The Technorati Tag for this post is Burnt Smoked Meat

Should I Leave the Skin on Chicken

Q: Is it better to leave the skin on the chicken or take it off?

A: When smoking poultry it is usually better to leave the skin on since the skin acts as a barrier for the smoke and harsh heat. The skin allows just the right amount of smoke through and protects the meat from drying out.

I buy the "Lemon Pepper with Seasoning Salt" at Wal-mart and shake a good amount onto the skin as well as under the skin the best I can and the chicken always turns out delicious.

You can smoke chicken a little hotter than normal smoking temperatures if you want the skin to crisp up a little (250-275 works well for me.)

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The Technorati Tag for this post is Smoking Chicken

Tips for Smoking Venison

Q: Jeff I have some venison that someone just gave me looks like some roast, any tips on smoking this so it won't dry out . The last time that I smoked some venison it looked like hockey pucks when it was done I know being game meat that it's very lean so it will dry out quickly any ideas. or would I be better off to grill it over some charcoal.

A: I don't get too many opportunities to smoke venison and from what I know about venison, it is leaner than most other smoking meats. Having said that, I know a few tricks to helping lean meats turn out moist and I will try to share a few of those and perhaps it will help.

You need to make sure and marinate it with a good marinade and for that I recommend doing a search on Google.com for "venison marinade"

Prepare the venison as you would any beef roast, such as cutting slits in the meat and inserting garlic cloves, rubbing it with a good all purpose meat rub (not too heavy).

The meat will need to be basted often as it smokes to keep the outside from drying out.. you can do this manually with a basting brush and some marinade, beer, apple juice, butter, etc. or you can drape lots of fatty bacon over the meat (you can hold it on with toothpicks) and as the fat from the bacon melts it will keep the meat basted throughout the smoke.

Be sure and don't overcook the venison.. remove it from the smoker about 5 degrees before it reaches it's target temperature (about 145 for a venison roast) and it will continue to increase in temperature for 10 minutes or so bringing it on up to where it supposes to be.


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The Technorati Tag for this post is Smoking Venison

Update: Step by Step GOSM Guide

I have made some changes or should I say additions to the Step by Step Propane GOSM guide that are very much need to know items for new smokers..

I failed to mention anything about the vent settings on the GOSM or the reasoning behind needing good airflow.

Well.. I fixed that!

I went in and added a whole new step on what the normal vent settings should be and how to make sure you have proper airflow so as to prevent any buildup of creosote.

Even if you have downloaded it before you may want to get the new copy and overwrite your old one.

It is found at the link below:

Download the Updated Copy Now



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The Technorati Tag for this post is Great Outdoors Smoky Mountain Smoker

How to Find Apple Smoking Wood

Q: I live in [town close to me] and have a fairly large smoker with fire box. Where do I find apple firewood around here? I'm not looking for chunks, I'm looking for logs.

Thanks

A: Howdy neighbour! Glad to get maill from someone really close by.. believe it or not that does not happen too often.

On to your question..

It can be quite difficult finding these different woods to smoke with.... I have been able to find it in the past through folks that I knew that cut/sell wood for a living and they would find wood for me and I would pay them premium fees for it.

Some other ideas are:

• Run an ad in the paper letting folks know that you are looking for certain kinds of wood for smoking and will cut down the tree, haul it off and clean up the mess in the yard for free.

• Put up an ad on the bulletin board at your local Walmart and even drive over and put one in the Sapulpa Walmart or the Tulsa Walmarts letting folks know what you are looking for and be sure to post your phone number.

• You might also look up some grill and fireplace stores in your area or in the Tulsa area and ask them if they have access to it and how to go about getting some.

• Sometimes the local feedstores, where all the farmers hang out can give you some great tips on finding different types of wood and may even be able to direct you straight to someone who has it for sell or even for free if you haul it off.

• A good time to be on your toes is after one of our Oklahoma wind storms that knocks a lot of trees and limbs down. I got quite a bit of wood from that straight-line wind storm a few years back that knocked so many trees down here in Sapulpa.

Just some ideas that I have seen work in the past.. you just have to get a little creative sometimes.

I also use a big trailer mounted wood smoker most of the time and I like to use something besides oak once in a while. I make runs down to Texas to get mesquite occasionally or send someone but it is hard to beat apple and is well worth premium prices if you are fortunate enough to find it.

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The Technorati Tag for this post is Smoking with Apple Wood

How to Buy Good Ribs for Smoking

Q: What should I be looking for as far as meat quality in the store to buy my ribs? I live in Texas and the most convenient way to get pork ribs is in shrink wrap at our grocery stores. I know getting them from the butcher is better, but either way I get them, can you tell me what to look for that's good and bad?

A: As far as rib quality.. the shrink wrap ribs like you find at your local supermarket is fine. Look for the USDA Select or USDA Choice Seal of Appoval on the bottom.

Also look at the top and bottom of the ribs and you want to find a slab that has a good bit of marbling of fat down in the meat without a lot of large fat clumps on top of the meat.. also the whiter the fat the better it is.

You can see the white streaks in the meat and that is the marbling.

As far as tenderness.. sometimes this is hard to tell when they are shrink wrapped, but the more tender the ribs are before you smoke it the more tender it will become during the smoking process

Also.. be sure to remove the membrane on the bone side of the ribs for best results.


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The Technorati Tag for this post is Buying Ribs

Tender and Juicy Rib Methodology

Q: I smoked some beef and pork ribs a while back and they were great. Very tender and juicy. But the last two times I smoked ribs they have been tough and dry. They are cooking for about 6 hours at 225 to 235. Just using a dry rub and then a beer mop about once per hour. And I am cooking them uncovered. What do you think I am doing wrong. Could I be using to much smoke? (hickory). Thanks for the help. Ready to smoke some more ribs.

A: Is there a such thing as too much smoke? That's kinda like too much fun, right?

Just kidding actually.. you CAN get too much smoke but I don't think that is your problem in this case. Ribs are all different with varying amounts of fat content and ultimately you have to depend on certain factors to tell you when the ribs are done and are tender enough to eat.

Unless the ribs are cooked to around 167 or a few degrees higher than that they are not going to be tender.. unless there is a considerable amount of fat marbling in the meat they are going to be dry.

It all starts with picking out ribs that have the right fat content and then using a good digital probe meat thermometer to monitor the temp of the ribs and pulling them at the perfect time.
There is also a 3-2-1 method of cooking ribs if you are not opposed to foil and want the ribs to be super tender and moist.

The 3-2-1 method which I have only been experimenting with in the last few months is simply a method by which you prepare the ribs as you normally would with rub and then smoke them as you normally would for 3 hours or until you see the meat start to pull back from the bone a little.

You then wrap the ribs loosely in foil.. splash on a little apple juice before closing them up and throw them back in the smoker for 2 hours.

After 2 hours, pull the ribs back out of the smoker, remove the foil and put them back in the smoker for another hour or so or until the ribs reach an internal temperature of 167-172 degrees.

The longer you leave them in the foil the more tender they will become so you can experiment with leaving them in say for 2.5 hours or so if you want them simply falling off the bone.

The will be moist and very tender with this method.

Smoking meat is not an exact science and requires much experimenting to get the methods that will yield great results every time.

Note: I have not tried the 3-2-1 method with beef ribs and may reqire you to adjust the times a little to yield good results with them.

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The Technorati Tag for this post is Juicy and Tender Smoked Ribs

How to Cure and Smoke Bacon

Q: Do you have any bacon curing and smoking recipies? I am going to butcher a few hogs this weekend and would like to cure and smoke my own bacon. Any info would be much appreciated.

A: Here is some instructions that were posted at SmokingMeatForums.com on how to cure bacon by Dacdots (David):

OK,I take it you bought Morton's Tender Quick cure.

First, completely thaw the meat in the refridgerator.The meat must be between 36 and 40 degrees for the cure to take.

When your ready get the meat out and rub it down with the cure,really lay it on thick getting it up into the bone end real good.Same with the bacons,rub both sides down good.

Put the meat back in the fridge and keep it at 36 to 40 deg.You need to keep a thermometer in the fridge and regultae the temps as close as you can.After about four days rub the meat down again with more cure,but lightly this time.Now this is gonna take a good bit of cure so be prepared to buy a few bags of cure.After seven or ten days in the cure your meat will be ready to smoke.

Take it out,lay the hams and bacons one at a time in the sink and with warm water and a stiff brush give it a good scrub.This removes all the surface salt.Rinse the meat well and hang up to dry in a good warm place.When the meat is dry to touch move it into a pre heated smoker.100 to 120 degrees.Introduce your smoke and continue at this temp for at least 16 hours,more if you have the time.

During the first eight hours have your damper wide open to let moisture escape.After 8 hours close your damper to half open and continue smoking.

You will see the meat turning a dark reddish brown,this is good it means your taking smoke.After 16 or more hours increase temps to 175 deg and cook until internal temp of the ham and bacon reaches 160 degrees.

Remove the meat and let hang at room temp for 8 hours.Your ham and bacon is ready.If you want to keep the meat for any length of time you must refreez it.I wrap mine in parchment paper to absorb any greasr,then plastic wrap,then freezer paper and put into the freezer.Its best if you can slice your bacon before freezing it.

Now there are as many different ways of curing and smoking bacons and hams as there is in any other operation.This method I have explained will work for you.I suggest that you do a lot of research on this matter as you can find cause I cant explain it all to you.It took me several tries before I got the product I was looking for.

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The Technorati Tag for this post is Curing and Smoking Bacon

How to Slice Brisket

Q: Do you slice Brisket across or with the grain?

A: How brisket is sliced depends on the brisket and how tender it is..

If you have a brisket that is overcooked and falling apart then you may want to slice a tad thicker and with the grain to help hold it together better.

If the brisket is a little on the tough side, maybe not tough but definitely not overly tender then you can slice it a little thinner and across the grain for a very tender effect.

In most cases you will probably want to slice it across the grain but I wanted to outline both methods for you.


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The Technorati Tag for this post is Slicing Brisket

Link to May 2006 Newsletter

I have had a few people tell me that the link I sent out yesterday did not work.. I had thousands of others who WERE able to access it based on my tracking statistics so I can only assume that this is a fairly small issue however, if you are in the group who, for whatever reason, had trouble with the link.. I have posted it below for your convenience:

http://www.smoking-meat.com/may-2006-smoked-country-style-ribs.html

Sear or Brown Meat before Smoking

Q: Any benefits to searing or browning before smoking? ie. brown chicken before smoking to have better skin and flavor?

A: I know many people that sear steaks and such to "lock in" the flavor when grilling but I do not see a need for this in smoking.. in fact, It could have the opposite effect and make it more difficult for the smoke to penetrate into the meat if you sear it or brown it first.

During smoking, the meat browns up real nice and can get quite dark at times. From an aesthetic standpoint, the meat ends up just as golden brown if not darker than it would if you were doing the same meat on the grill over flames.. it just does it over a greater period of time.

The best prep for your meat before going into the smoker is in brining/marinating and/or putting on a rub, and then letting the meat warm up for about 30 minutes outside of the fridge before placing it in the smoker.

This will prepare your meat for taking on smoke and becoming a very flavorful piece of meat while not being condusive to creosote.

To answer your question in regards to smoking chicken, in the smoker at 225 degrees the skin will not be crispy. It is ok to smoke chicken a little hotter (250-275) if you prefer the skin to be crispier.

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The Technorati Tag for this post is Smoking Meat

SM Newsletter Arrives May 21st

Be expecting the Smoking Meat Newsletter to arrive in your inbox on Sunday Morning, May 21st around 8 AM EST.

We are trying a new method of delivery in that we have posted the newsletter to the website and you will get a short email giving you the link so you can go read it.

We hope this will help the deliverability numbers a little bit due to over zealous spam filters and some of you not getting your newsletter.

Please give me feedback on whether you like the new method or prefer the regular way which is the entire newsletter in the email itself.

I look forward to hearing your responses..

If you want a copy of the newsletter, be sure to sign up as a subscriber before 8 AM EST tomorrow morning.

If you miss it just shoot me an email and I will be happy to send you a manual link to it.

Jeff Phillips

Digital Meat Thermometer Tips

Q: 1. Where and when are you placing your thermometers in the brisket? 2. Since you are mopping, are you removing and replacing your probe each time? 3. is there a problem with the smoker door cutting the probe cable? Any other thermometer tips would be appreciated. Thanks!

A: 1. I like to place my thermometer probe in the brisket at the very beginning.. this allows the meat to seal around the probe and keeps me from losing juice thru the puncture later. I wrote a newsletter about this a few months back.. lots of folks poke the thermometer in after the meat gets hot and when the probe goes in, the juices come running out and you are in for a dry brisket (or whatever else you are cooking).

Where is not so important as long as the tip of the probe is in the center of the thickest part of the meat.. I usually hold the probe horizontally over the meat and make a mark on the probe with my finger where center is located. I then push it in (from the side) to where my finger is.

2. I just mop the brisket all over with no regard to the probe being there.. the probe is not touched at all during the entire smoke/cook time.

3. I have never had a problem with the smoker door cutting into the cable.. most smoker doors do not shut that tight and I suppose if it was a problem you could always thread the cable up and through another hole either by making one for that purpose or using something already available.

More Tips:

Do not let the metal probe touch any other metal.. it will short itself out and be unusable unless you get really lucky.

If I am using a meat thermometer to test the temperature inside the smoker, I just stick the probe through a small potato to hold it where I want it.

Occasionally boil some water on the stove and place the tip of the probe down in the boiling water to make sure it is reading 212 degrees. If you are at a high altitude it may be slightly different than 212 degrees and I do not know the conversion formula right now. Chances are if this is a problem for you then you already know about it.

If you can afford one of the nicer remote thermometers then by all means go for it.. there is nothing better than being able to watch the game and still know when the meat is done without having to run outside every few minutes.


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The Technorati Tag for this post is Meat Themometer Tips

How to Smoke Pork Loin Properly

Q: I have experimented with smoking pork loins since I started. I have onlytried it a few times. I have a small Brinkmann charcoal smoker. I used Cherry wood to smoke the pork. Am I on the right track with this, and do you have any tips for smoking pork loin? The last one I did turned out pretty good. Nice and tender and good smoke flavor, but some of it dried out on me. Could this have been caused by pushing the meat thermometer into the side rather the the top of the meat?

A: The location of the thermometer does not really matter as long as the tip of the probe is in the center of the meat.. the thickest point, and is not touching a bone

Pork loin does not usually have the fat content of a lot of other cuts of pork and sometimes it is wise to make a few compensations for this.

I like to rub it real good with Jeff's Naked Rib Rub the night before I am going to smoke it and sometimes I wrap it in plastic while other times I just put it in a tight sealing bowl in the fridge overnight.

I like to place some real fatty strips of bacon around the pork loin and even attach them with toothpicks sometimes. This naturally bastes the meat and keeps it from drying out during the smoking process.

Also, be sure to only cook it to around 150-155 for best results.


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The Technorati Tag for this post is Smoking Pork Loin

Easy Recipe for Electric Smoker

Q: I just bought an electric smoker, and im determined to learn how to use it. Im surprised by the lack of resources on the web about it, and I just bought your CD, so one way or another, I'm going to learn how to make the foods I'm dreaming about in my head.

Heres my question - where is a good place to start? Last night I attempted my first beef jerky batch, and failed miserably. My temperature was good, but I started too late in the evening and cut the meat to thick, so it didnt work.

So whats an easy and good recipe to start cooking on a smoker?

A: I don't use an electric smoker enough to tell you much about it from that perspective and the main reason that drives that is the lack of temperature controls. Most that I have seen are pretty much plug it in and go which should be fine but I for one like to play with controls and I like to play with fire (no, I am not an arsonist).

To answer your question..

As long as your electric smoker can maintain a fairly consistent temperature close to 225 degrees then you should be able to follow most any recipe on this website and follow it to the letter as far as prepping the meat, smoke times, mopping requirements, etc.

The easiest thing to start out with in my opinion is pulled pork.. it is made from the pork butt (also called boston butt) one of the halves when a pork shoulder is cut in half and usually contains a bone.. the other half is called the picnic which is not as good for pulled pork in my opinion but can still be used in a pinch.

This recipe is definitely the easiest and most forgiving and melts in your mouth but it can be quite a long smoke.. with an electric smoker that should not be a real problem.

You will need a digital probe meat thermometer for best results which can be found at amazon.com or you can see them on the website at http://www.smoking-meat.com/barbecue-supplies.html

I have this complete recipe laid out in detail at the website if you want to check it out there.. the link is below:

http://www.smoking-meat.com/nov-2005-more-turkey-tips-and-recipes.html

Here is another good link as well:

http://www.smoking-meat.com/pork-shoulder-recipe.html



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The Technorati Tag for this post is Easy Recipe for Electric Smoker

How to Get Brisket Tender

Q: I have tried twice to smoke brisket and it turns out tough. I have marinated it for 2 days in coke marinade. Cook it to medium rare on the therometer, and it is so tough. Should I could it to 185 instead?

A: Brisket is one of those things that have to be cooked very low and slow to 180 or more to get it tender. If you want to slice it then you will want to cook it to about 180-185 but if you are planning to chop or or pull it into pieces then you can go up to 195-200.

Sounds like you have the right idea with the marinading and all.. you just need to cook it longer.

Brisket is very high in collagen and requires low temps over very long periods of time to break it down to an edible form.. to figure how long you need to cook brisket just multiply 1.5 times the number of pounds and that is your estimated cook time in hours.

For an even more tender brisket, when it finishes cooking, double wrap it in heavy duty foil, then wrap it in a couple of bath towels. Place it in a cooler using pillows to fill in the extra space. The brisket will stay hot for as much as 4 hours and will continue to tenderize as it sits.

Be sure to read my article on the 4 Secrets to Cooking the Perfect Brisket


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The Technorati Tag for this post is Smoke Brisket

Propane Smoker Causes Dry Meat?

Q: Did you ever hear of propane smoking being the cause of drying out the meat more than charcoal or wood?

A: I have never heard that in my neck of the woods and in the circles that I run in.. I will tell you that I have been experimenting with wood and propane smoking for many years now and I can assure you that if you follow proper methods of smoking.. i.e. you maintain the correct temperature for the meat you are cooking, mop the meat during the smoking process, and take the meat off at the precise moment it is safe and correct to do so (a digital probe meat thermometer will help you with this), you will never have a problem with meat drying out regardless of your fuel source.

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The Technorati Tag for this post is Propane Smoker

Duration of Smoke in GOSM

Q: I just purchased a "great outdoors" gas smoker from walmart. it seems like a decent first timers "smoker" and went together fairly easy. My question is this, my smoker comes with a small box for the wood chips.. Is there supposed to be smoke the duration of the cook time?? I imagine it is mostly the heat which is cooking the meat and that the smoke is just the initial flavoring. If smoke is needed the full 6 hrs I can imagine i will be out there adding chips every 25 minutes.. hahaha.. thx for any help you can give me..

A: You bought a good model.. it is an excellent first timers smoker and will put out some good meat as well.The smoke box should go for about 45 minutes to an hour.. you are correct in that the smoke does not have to go the entire time. I usually tell beginners to apply smoke for about 1/3 of the total cook time or until the meat reaches an internal temperature of 140 degrees.If you decide that you want more smoke flavor then you can make a note of it and let it smoke a little longer next time.I have written a step by step instructional manual for the Great Outdoors Smoky Mountain smoker which you may find useful as it walks you through a lot of the things you are wondering about and it can be downloaded at the link below.

propane-gosm-smoker-instructional-guide.pdf


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The Technorati Tag for this post is Using GOSM

BBQ Competitions in Oklahoma

Q: hey Jeff do you know of any cookoffs in Oklahoma coming up. I have been working on my cooking and think i am ready for it thanks

A: I know of several that are going on in the next couple of months and I have listed them below. In addition if you want to find out what is going on in the barbecue circles as far as KCBS is concerned you can go to www.kcbs.us and click on "Calendar" to find out what competitions, cookoffs, etc. are going on for any given month.

Here are the details on a few of them in Oklahoma:

06/16 - 06/17
2006
Grove, OK
State Championship

Smoke on the Water BBQ & Chili Blast
Contact: Kellie Heatherly
E-mail: kellie.heatherly@prideplating.com
Contact: Ron Lay, 2400 E. Hwy 10, Grove, OK 74344
Phone: 918-786-6111 Fax: 918-786-4234
E-mail: ronlay@prideplating.com
KCBS Reps: John Bennett, Helen Bennett


07/14 - 07/15
2006
Tulsa, OK
State Championship

Art of Barbeque
Contact: Mary Rankin, 2210 S. Main, Tulsa, OK 74114
Phone: 918-584-3333 Fax: 918-582-2787
E-mail: maryintulsa@sbcglobal.net
KCBS Reps: Merl Whitebook, Carol Whitebook, Ron Harwell


08/11 - 08/12
2006
Pawnee, OK
State Championship

Pawnee Bill Smokeoff
Contact: Sandy Beaudoin, 1700 3rd Street, Pawnee, OK 74058
Phone: 918-762-3205
E-mail: pawneetrader@sbcglobal.net
KCBS Reps: Merl Whitebook, Carol Whitebook


09/22 - 09/23
2006
Ponca City, OK
State Championship

Cherokee Strip BBQ
Contact: Debbi Wideman, 1700 Cedar Lane, Ponca City, OK 74604
Phone: 580-765-9913 or 580-716-0804 Fax: 580-763-5631
E-mail: dwideman@cableone.net
KCBS Reps: Merl Whitebook, Carol Whitebook


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The Technorati Tag for this post is Barbecue Competitions

Step by Step GOSM Guide

I have been asked on more than one occasion to write a very basic step by step guide for the GOSM propane smoker and due to the fact that this is such a widely used smoker among amateur smokers as well as the old pros.

Heck.. I use one occasionally, if nothing else just so I can answer questions about it. I turn out some really good smoked meat on it and although it will never replace my wood burner, it is still a good unit that I will never part with.

I have written this guide and had it professionally edited by my good friend Earl Dowdle who you have probably met over at the forum.. and if you haven't.. well, you are missing out.

To obtain a copy of this guide please click on the link below:

Download Your Very Own Copy



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The Technorati Tag for this post is Propane GOSM Smoker

The True Definition of Barbecue

Barbecue or barbeque or BBQ.. depending on where you live it may mean something a little different but usually that is the result of folks just not knowing the correct terminology.

Barbecue allegedly had it's roots in the carribean where the Taino indians would cook meat on frames made of sticks.

No matter how you slice it.. barbecue is meat cooked over an open fire outdoors and flavored with real wood smoke. It is usually basted with a flavorful sauce before, during and/or after it is cooked.

In the south "barbecue" mainly refers to pork and is basted with a vinegar sauce and there is a lot of history on why that is so if you care to do some research on it.

http://www.answers.com/topic/barbecue

In the midwest.. and predominately Texas, "barbecue" refers to beef as in brisket and is served with and sometimes even basted with a red tomato based sauce.

You do occasionally hear folks calling a get together where food is cooked outside a "barbecue" however, for those of us who understand the difference, barbecue is an indirect method of cooking and consists of temperatures that are at or below 225 degrees.

Grilling is the correct term for meat/foods cooked outdoors in a direct heat method at temperatures of 300 degrees or hotter such as hamburgers, hotdogs, steaks, etc.

I know of a restaurant just right up the road who has BBQ night but the only thing barbecue about it is the fact that it is swimming in barbecue sauce.

The sad thing is that people flock to this restaurant and many others just like it to satisfy an inner craving for real "Q" when all they leave with is a sated appetite and the true definition of barbecue drowned out by a sea of sticky red sauce.


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The Technorati Tag for this post is Definition of Barbecue

How to Preserve Smoked Salmon

Q: Hey Jeff, A friend of mine smoked up some salmon that was awesome. I'm curious, what is the shelf life on smoked salmon, does it need to be refridgerated? I would like to ship some to my parents across the country, but I would like to do so safely. Any info on this subject would be appreciated. Thanks,have a nice day

A: Yes.. smoked salmon is quite a treat and if you have access to the fresh stuff then it is a party waiting to happen!

Salmon DOES need to be refrigerated unless it is cured with some sort of curing agents.. smoking alone adds a lot of great flavor but does not protect it from bacteria growth once it gets into the danger zones of 40 to 140 degrees Farenheit.

To preserve smoked salmon put it in the fridge for a maximum of 2 days or you can freeze it for up to 2 months.

To freeze salmon.. vaccuum seal it for best results or wrap individual pieces in saran wrap making sure the plastic is touching the entire fish, then wrap tightly in heavy duty foil.

To send some via mail to your parents it would be best to freeze it as instructed above then ship it on dry ice.


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The Technorati Tag for this post is Smoking Salmon

Time and Temperature on Turkey

Q: How long and at what temperature is recommended for smoking a whole turkey?

A: For smoking turkeys the time will depend on the size of the bird.. you will want to smoke it in the 225-250 degree range and if it is a 12 pounder it will require about 6.5 hours. I do not recommend smoking a turkey larger than this since it keeps it in the danger zone of 40 to 140 degrees for too long and raises the risk of bacteria forming on the meat.

If you need more turkey than that for a bigger crowd then consider smoking 2 smaller turkeys instead. You can usually figure about 30 minutes per pound on turkeys.

Multiple items do not raise the amount of time required to smoke them(very little anyway).. for instance, two 10-pound birds would still only require about 5 to 5.5 hours to cook since cooking/smoking times are relative to the amount of time required for the heat to reach the center of the meat and cook it to a specified temperature.

I also recommend brining the bird if you have the opportunity to do so.. you can find more information about brining on the website at http://www.smoking-meat.com/brining-meat.html


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The Technorati Tag for this post is Smoking Turkey

No Blogging this Weekend

I am travelling and will not be blogging again until Monday Late.. Hope everyone has had a wonderful weekend.

Please continue to send in questions as usual and I will get to them soon.

Update: I got in really late on Monday night after several flight delays and sorry folks but I was dead tired and practically fell into bed. The good news.. blogging kicks back off again on Wednesday May 10, 2006

Jeff Phillips
Smoking-Meat.com

Smoke Times for Smoking Meat

Q: This may seem like a dumb question to you, but I'm a "new smoker". Does it take less time to smoke 2 5-pound briskets than 1 10-pound brisket? I've got a Great Outdoors propane smoker.

A: That is actually a pretty good question.. the time that it takes meat to cook in a smoker has to do with how much time is required for the heat to get to the center of the meat and cook it to a target temperature. So a 5 pound brisket would definitely cook faster than a 10 pounder.

Now.. 2 - 5 pound briskets are going to take slightly longer than 1 - 5 pound brisket due to the fact that there is more mass for the heat to overcome but it is fairly negligible.

To answer your question straight up.. yes, 2 - 5 pound briskets will cook about twice as fast as 1 - 10 pound brisket .. with maybe just a wee bit more time figured in for the extra mass of cold meat that will be competing against the heat.

This is good to know in times when you need a certain amount of meat and want to get it smoked in a fairly short time frame. Many people at Thanksgiving will try to smoke a 20 pound turkey to feed the whole crew when in reality it would be more efficient and time saving to smoke 2 - 10 pound turkeys plus it gives you double the legs, thighs, and wings (my favorite parts.)



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The Technorati Tag for this post is Meat Smoking Time

Basic Brine Recipe

Q: I am looking for a basic brining recipe from which I can start and add sundry ingredients to as I experiment...what are the basics and hopefully I can shoot a grand new recipe back at ya soon. Thanks

A: The basic brine that I use is as follows:

1 Gal Water
1 Cups Kosher Salt
1 Cup Sugar (Brown sugar seems to work best)

To this mix you can add things such as:

• Molasses
• Honey
• Wine
• Fruit Juice
• Cola
• Zattarains Crab Boil
• Tabasco
• Worcestershire
• Soy Sauce (unsalted or decrease your salt a little if you use very much)
• Liquid Smoke (I do not prefer this myself but it is an option)
• Beer
• Ginger Ale
• Herbs/Spices (rosemary, cloves, cinnamon, etc.)
• Beef Broth
• Chicken Broth

That is my short list..

To properly blend the flavors into your brine consider simmering the main flavors, additives, etc. in a sauce pan for a few minutes before adding to the main brine.

It is also important to note that the brine must be kept below 40 degrees during the entire brine to keep it free of bacteria.. most people know this however, based on questions I have had in the past I always mention it just to be on the safe side.

Also see my page on Brining Meat for more in depth information and my very own turkey brine recipe.

Some folks like to use a turkey brining bag better than a bucket and you can use it for fish, chicken, pork butt, etc. whatever you need to brine with easy cleanup. (A 2-gallon ziploc works great too if you can find them.)


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Smoking Wood Chips - Wet or Dry?

Q: Hi Jeff, I have a question about exactly how to use the wood chips when smoking. I have a grill with a side box for smoking. The brand of chips I have says to use the chips dry, but I always though they were supposed to be soaked--am I wrong here? Should I put the chips directly on the coals or should they be wrapped in foil? Also, do I need to add more chips as I'm smoking or just hot coals?

A: Lots of folks soak their wood chips however the water has to evaporate before it will begin to smolder and smoke so to me it does not make sense to soak them in most circumstances.

For the best results,I would take a good sized hand full and wrap them in foil.. poke a few holes in the top and lay it right on the coals.

You want to apply smoke for about 1/3 of the cooking time or until the meat reaches approximately 140 degrees. This may require several foil packages of chips depending on how long it takes them to burn up.

Make sure there is plenty of airflow to prevent the buildup of creosote.. just make sure your damper/intake are both open at least 3/4 of the way.

The trick is to build a small enough fire to allow that much airflow without the temps going off the charts with you.. if you have to close the intake down to 1/2 or then that is ok just make sure the damper stays open real good and you should be fine.

How much you can allow is different for every smoker and as you gain proficiency you will learn just how much you can do without oversmoking the meat.

You will need to add more hot coals periodically to maintain temperatures in the smoker.. I use a charcoal chimney but you can use any type of metal container to make more hot coals and add them to the firebox as needed.

For more information on cooking with charcoal see my page on "How to Build a Fire with Charcoal"



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The Technorati Tag for this post is Smoking Wood Chips

Homemade Barbecue Sauce

Q: Is using a store bought BBQ sauce ok for mopping or is it considered taboo. I have a BBQ sauce thats a personal favourite of mine and would love to try it on ribs.

A: In my opinion it boils down to what you like. If you are particularly fond of a storebought sauce then who is anyone else to say that it is taboo.

I will say that it is fairly uncommon in BBQ circles to use a sauce that is not at least "doctored" up a little.

Feel free to use whatever sauce you like and if the mood hits you one day try adding a little something to it and see how it turns out.. just let your imagination go crazy.

Here are some fairly common additions:

• Grape Jelly
• Brown sugar
• Molasses
• Tabasco
• Apple Sauce
• Minced Garlic
• Black Pepper

Just to name a few..

The worst thing that could happen is you ruining a 1.97 worth of store bought sauce and would require you going back to the store for more.

The only other alternative is to get a good recipe and make your own from scratch.. there are some free ones you can find online that are usually ok or you can buy one that has been tested and proven to be the best all around.

I have a recipe that I sell here on the site that is too good for words and I would be a doing you a grave disservice to not at least mention it.

That is the nice thing about BBQ.. you do it how you like it and that is all that matters.


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Green Apple Wood with Hickory

Q: Do you think it would be alright to use green apple wood for smoking or should I mix it with dry hickory .or can I use it alone?

A: From my experience.. green wood is usually ok in small amounts. Green wood tends to put off stronger flavors and can ruin a piece of meat if it is used in excess.. it will also build up creosote in your smoker more so than dry wood.

I would definitely mix it with the drier hickory for best results but even then, be careful. Hickory is also a very strong tasting wood and must be used with care.

Be sure you have plenty of airflow.. i.e. make sure your damper is open at least 3/4 and the intake should be open at least 1/2.

If you have the option, be sure and use lump charcoal for the heat and only use the apple/hickory for flavor or if you have a larger smoker you can pre-burn some of the apple/hickory before putting it into the smoker to take the edge off a little.

I tend to smoke something inexpensive like chicken when I am trying a new wood to find out what I can get by with that way if I mess up (and I have) I am only throwing away a few dollars and a few hours of my time playing with fire.

You can probably use the apple alone if you preburn it a little in a separate barrel or metal container.. just let it get a little bit black on the outside before putting it into your smoker.

One other thing that is important.. get a notebook and keep good notes as to what you did, how long, what type of wood you used, weather conditions, etc. and then the next time you can make adjustments to see if you can improve your results.


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The Technorati Tag for this post is Barbecue Woods