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SMOKING

edited 5:52AM in EggHead Forum
I'm new to BGE. Have made several attempts at smoking (chicken,ribs)and don't quite seem to get the smoke flavor that I recall from traditional ceramic Japanese smoker. Directions say temp at 160 but produces very little smoke. I open vents temp rises, lots of smoke but meat cooks too quickly. Am I just too impatient and should just keep temp low and not be concerned about lack of smoke? Any suggestions for best smoke flavor and techniques would be appreciated. Thanks,Rick.

Comments

  • The Naked WhizThe Naked Whiz Posts: 7,780
    Rick Burnett,
    I don't know of many, if any, recipes that say to smoke chicken or ribs at 160 degrees. 250 for smoking ribs and chicken would be more like it. I cook chickens at 350-375 and they are plenty smokey. Tell us more about what you are doing.[p]TNW

    The Naked Whiz
  • BlueSmokeBlueSmoke Posts: 1,678
    Rick,[p]160° sounds like a "goal" temp for the finished product. As TNW, I'm more used to having the dome (cooker) temp at 230 to 250°. No problem with smokiness.[p]Ken
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