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Smoking

Dimple's MomDimple's Mom Posts: 1,740
edited 5:37PM in EggHead Forum
I've never really smoked my meat much but want to make some meatloaf this weekend using guava wood. How exactly do I go about it? Last time I just threw some of the guava wood onto the lump before I put the meatloaf on. Is that the right way to do it or???
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Comments

  • CrueznCruezn Posts: 317
    Let your smoking wood burn for 20-30 minutes after putting on. You want a clear or blue colored smoke coming out of the egg before putting your meatloaf on. White smoke will impart a bitter taste.
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  • i thought that applied to lump? if i waited until my chips had been burning for 20 min they would be burnt up. i haven't had a problem with throwing my chips on and they placing meat.
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  • CrueznCruezn Posts: 317
    I use chunks not chips (and I don't soak). When it first starts smoking, the smoldering gives off creosote (causes the white smoke). Creosote is what they use to treat railroad ties. At least that's how its all been explained to me. Let it burn until the smoke is clear (actually blue) for a nice clean smoke.
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  • Gwen,

    That's about it. I drilled a bunch of small holes all over a loaf pan so the smoke gets into the meatloaf well.

    See ya' In June!!

    Good eggin'
    -paul
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