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It’s time to kick back, relax and enjoy the aromas of fresh smoked meat as we sail towards summer. Not sure what to smoke? Try Down & Dizzy Pork Shoulder or Smoked Spanish Chicken. Now that Spring is in the air, it's time to think about getting out to one of the many #EGGfests around the country - see a list here

Smoking Question....

Cali FiremanCali Fireman Posts: 38
edited November -1 in EggHead Forum
Hey guys. Im new to the BGE and smoking in general. I smoked a tri tip the other day using one of the recipes posted here. Meat turned out great! Very nice smoke ring and the taste was very good. My question is this: I had to add some wood half way through the smoke. Kinda a pain. Is there a technique that would allow me to skip adding wood? I used chunks of mesquite. Should i soak the chunks in water? Add more initially? Any suggestions? Thanks! Cali Fireman

Comments

  • One solution is to 'hide' chunks in the lump so that as the fire spreads out, it runs into chunks of smoking wood.
  • HossHoss Posts: 14,587
    Use more and distribute it throughout the load of lump.Soaking will not help chunks.
  • DynaGreaseballDynaGreaseball Posts: 1,409
    I've never smoked beef, but I've found that smoking pork only requires a little smoke in the beginning. On a slow cook, and once the wood smolders and burns out, the pork doesn't need any more smoke, to me. I guess you could use chunks on top of your lump, so it burns first, then sprinkle chips down inside the lump so you'll continue to get more during the rest of the cook.

    The amount of smoke one wants is subjective, for sure. My brother never waits 'til the gray smoke turns to light blue, and he's like you--he wants to smoke during the entire cook. He doesn't even object to the bitter taste from smoking too soon. I, on the other hand think it tastes too smokey that way. Each to his own. Good luck, and don't soak.
  • rsmdalersmdale Posts: 2,472
    You will find out that you only need the first hour or so of smoke and then after that you are not really getting any smoke into the meat.Glad to hear you enjoy the Egg and where in Cal are you?



    GOOD EATS AND GOOD FRIENDS

    DALE
  • The Naked WhizThe Naked Whiz Posts: 7,656
    This is not really true. The smoke flavor is primarily from smoke particles deposited on the surface of the meat. The smoke flavor increases essentially as long as there is smoke present in the cooker. This notion that smoke flavor only is added initially is the result of confusing the smoke ring with smoke flavor. The smoke ring only forms while the meat is below about 140 degrees, but smoke flavor increases throughout the cook as long as there is smoke being produced in the cooker.
    The Naked Whiz
  • rsmdale wrote:
    You will find out that you only need the first hour or so of smoke and then after that you are not really getting any smoke into the meat.Glad to hear you enjoy the Egg and where in Cal are you?



    GOOD EATS AND GOOD FRIENDS

    DALE

    These are great posts!!! Thanks everyone for your input. Im in Bakersfield Dale.
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