Over Smoking |
And we are not discussing cigarettes and cigars, although some might enjoy a nice cigar while the meat smokes along! Our subject centers around wood and smoke flavor. |
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Each newsletter, one lucky subscriber will win a free Tool Wizard Grill Brush and two Replacement pads. This is the hottest grill brush going today and you could win one! First and last names are really important so we can notify you!Over SmokingChips, Chunks & PelletsWhen most outdoor cooks think about barbecuing, grilling and outdoor cooking, they often conjure up images of smoke wafting through the air gently adding that rich smokey flavor to their meat in the smoker. Once, we got carried away with smoke in an electric smoker when cooking some chicken for some friends at a reception for a family member that had passed away. It was all going very well, however when we removed the chicken from the smoker, while it was cooked just right, it smelled like something that had died! The smoke flavor was so overpowering that it did not smell good at all. Others convinced us to go ahead and serve the meat anyway. Well, suffice it to say that everyone was polite and some even at it! They had stronger stomachs than we did. We are of the opinion that most people tend to over smoke their meats because they don't realize that a little smoke on meat goes a long way. We suggest adding some soaked wood chips or dry pellets in a smoker box or aluminum foil or some wood chunks directly to the fire source. They will then begin to smolder and produce some lovely smoke flavor to your meats. Do this for an hour or so and then let the heat simply cook the meats until done. When meat is bitter and overpowering from all of the smoke, it is often too strong for guests and others to really enjoy the rich flavors of the meat itself. Play around with the amount of smoke flavor you enjoy and take notes so you can repeat the process. |
