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- Forum list | Smoking Meat Forums - The Best Smoking Meat Forum On Earth!
Smoking Meat Forums is all about smoking meat, smokers, grills, cookers, smoking meat recipes, how to smoke ribs, chicken, brisket, smoked appetizers and more
- Basic Pulled Pork Smoke | Smoking Meat Forums - The Best Smoking Meat . . .
At this point I usually stop making smoke unless there are other things in the smoker that need the smoke (You can finish cooking from this point on in the oven set at 250F if the weather changes or you want to save smoker fuel ) Continue to cook until the internal meat temps gets to 195-205F
- At what temp. does meat absorb smoke. | Smoking Meat Forums - The Best . . .
I have heard in the past that meat will only absorb smoke to 135 deg (I presume this is internal temp) If you wanted a smokier end product that you should start with cold meat straight from the refrigerator If you start with room temperature meat it will absorb less smoke If this is true
- Better tasting smoke | Smoking Meat Forums - The Best Smoking Meat . . .
I don't like the flavor of the smoke from the Bradley smoker Neither does the rest of my family We really like the flavor of the smoke from my Traeger I've been pouring over posts about how to get a better tasting smoke I've read posts about thin blue smoke as the only smoke you want Then I've read about how thin blue smoke doesn't matter
- Lone Star Grillz Pellet Grill No smoke flavor | Smoking Meat Forums . . .
For Easter, I smoked 2 butts and used Bear Mountain Butcher’s Blend pellets for the 1st time I noticed that the smoker produced a nice amount of smoke throughout the entire cook The butts finished with beautiful color bark and had the best smoke profile I’ve ever achieved with the Chimp
- Smoke Color Chart | Smoking Meat Forums - The Best Smoking Meat Forum . . .
1 Heavy white smoke while cold smoking nuts for 15 minutes 2 Medium white smoke while cold smoking cheese to the desired color 3 Thin light blue smoke while cold smoking salmon for canning, 1 hour 4 Smoking lettuce with a 30 second burst of heavy pale blue smoke Related threads:New to smoking or have a new smoker?
- How long does meat actually take on smoke?
This is where the meat holds on to the most smoke It still takes smoke above and below but at a dimished capacity What happens is there are so many different ways to smoke a meat, and every persons bends their way to best coexist with their smoker type suddenly any rule can be proven right or proven wrong by territorialy thinkers
- Suggest an exotic meat to smoke | Smoking Meat Forums - The Best . . .
Has anyone smoked a boar shoulder? I would love to try moose, but I'm not sure which cuts would be best for smoking I've looked at the wild game thread, the bison ribs look amazing Whichever meat and cuts I get, they must be able to fit on a 22 5" grate and go well smoked over the typical available woods for my area (apple, cherry, hickory, etc)
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