Brinkmann Smoke N Pit Too Smoky
Q: I just started to use a smoker (Brinkmann Smoke and Pit) and the meat was too smoky. I used charcoal to start it and apple wood. Any suggestions?
A: In that particular size of smoker, I do not recommend using wood as your heat source. Use lump charcoal (better than briquettes if you can find it) the entire time with your apple wood for flavoring only. A small stick of apple wood should be plenty at one time and when it burns up and/or stops smoking you can add another to continue the smoke.
Make sure the air intake on the firebox is open at least 1/2 way and the damper/rain cap on the stack is open at least 3/4 to allow a good draft into and out of the smoker.
This makes your smoke pass over the meat and then flow out before it has a chance to create creosote.
You can close the intake just a little if the fire gets too hot but the damper on the stack needs to be well open to allow the smoke to exit.
As you continue smoking with the proper settings you may find you need a little more smoke flavor and then you can close the damper just a little, maybe down to 1/2 open to allow more smoke flavoring on your meat.
I also recommend not applying smoke the entire time if you are using charcoal or some other alternate heat source, only apply smoke until the meat reaches about 140-145 degrees and then only apply heat. This will usually prevent any over-smokiness of the meat with the proper draft settings.
Visit Smoking-Meat.com and WYNTK.us for hundreds of great tutorials and guides on smoking meat.
The Technorati Tag for this post is Brinkmann Smoke and Pit
Jeff's Naked Rib Rub and BBQ Sauce Recipes.. a religious experience! Make everyone think you're a pro (even if you're not!)
A: In that particular size of smoker, I do not recommend using wood as your heat source. Use lump charcoal (better than briquettes if you can find it) the entire time with your apple wood for flavoring only. A small stick of apple wood should be plenty at one time and when it burns up and/or stops smoking you can add another to continue the smoke.
Make sure the air intake on the firebox is open at least 1/2 way and the damper/rain cap on the stack is open at least 3/4 to allow a good draft into and out of the smoker.
This makes your smoke pass over the meat and then flow out before it has a chance to create creosote.
You can close the intake just a little if the fire gets too hot but the damper on the stack needs to be well open to allow the smoke to exit.
As you continue smoking with the proper settings you may find you need a little more smoke flavor and then you can close the damper just a little, maybe down to 1/2 open to allow more smoke flavoring on your meat.
I also recommend not applying smoke the entire time if you are using charcoal or some other alternate heat source, only apply smoke until the meat reaches about 140-145 degrees and then only apply heat. This will usually prevent any over-smokiness of the meat with the proper draft settings.
Visit Smoking-Meat.com and WYNTK.us for hundreds of great tutorials and guides on smoking meat.
The Technorati Tag for this post is Brinkmann Smoke and Pit
Jeff's Naked Rib Rub and BBQ Sauce Recipes.. a religious experience! Make everyone think you're a pro (even if you're not!)
posted by Jeff at 9:11 AM
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