Does anyone have any fool proof ways to smoke meat? - cooking smoked meat
I mean, not a barbecue with a real smoker! Every time I had my smoker, I smoked the meat or not enough, even smoked. When I go in the smoker until the internal temperature of meat is high enough, is too much meat and smoke flavor campfire cooking. I have tried to reduce the amount of wood chips and the meat is not only the taste, even when they smoked. I think is a good way to one extreme to another. I have tried to use dry sawdust and wood chips soaked in water. I am confused and need help!
Friday, January 15, 2010
Cooking Smoked Meat Does Anyone Have Any Fool Proof Ways To Smoke Meat?
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5 comments:
It would be useful to know how to use what type of smoker. However, lack of information that we have meat-smoking for three years. Here are some tips:
1. for meat and forests to taste like a mixture of pork apple maple. If the wood you buy a share - they're using.
2. Soak wood aromatics - red or white wine, herbs, etc. Again, it must meet the flavors of meat and generally similar.
3. Watch the temperature gauge in the smoker - so you can open the door and let a little heat, if necessary (or not).
4. Take notes on each type of meat. After the "too little found" and "to" space - could be the "right mark" notes. And not only download what you think of failed attempts - for soups, stews use, sandwiches, etc. You can taste the doctor later.
I'll smoke some Web sites for information on forests, etc. Post about.
I do not know, but if you www.foodtv.com RESIP
You can do almost anything to get there.
I do not know, but if you www.foodtv.com RESIP
You can do almost anything to get there.
Use of cigarette paper and a large propane torch to it to. Make sure you do not Bogart that smoke.
How long will you enjoy the wood in water before smoking the meat with spices and rub into the flesh begin?
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