Thanks in advance and awesome site. Enjoy! I used it yesterday but could not get the temp above 200 degrees. I don’t bother to do this on my smoker, but rather just put it on my gas grill since it will not be absorbing any more smoke anyway. The second ring of the chart displays images of the foods that are listed on the outer ring of the wheel chart. I see all differnt reciepes for smoking sausage, how do you do it? To test for tenderness, grasp two of the bones and pull them in opposite directions. This bird's meat is leaner than the chicken or duck you're probably used to smoking, so it's easy to get results that are dry and unpleasant. It looks like it might hold 50 pounds of pork shoulder or other big meats if they were crammed together, but with the meager output of the electric element, it would take a long, long time to cook. Smoking a pork loin ribs 7lbs worth… pretty fat meat i didnt see a temp listed or time.. this is my first go @ smoking meats w my new smoker… HELP, how can i keep the skinfrom shrinking on whole chicken? Without over cooking the meat. Any advice or assistance you can give would be much appreciated. Spare Ribs It might be adequate to add smoke flavor to 50 pounds of meat, and then finish it off in the oven. And what should be the temperature for that? How much time to smoke two 9 pound turkey breasts in a Brinkmann smoker using a full pan of Kingsford charcoal buriquets (?)). Just make sure it isn’t touching any bone or sitting in a pocket of fat, as this can make your reading widely inaccurate. The only thing I offer for sale are the recipes to my (2) amazing dry rubs and my one-of-a-kind barbecue sauce. Im new to smoking, and your web site is very helpfull. I have no problem maintaining temperate using a gas smoker. If you are looking for the Metric version of this page, GO HERE. Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Tenderloins The size of the cut, the shape of the cut, outside temperatures, and even the individual animal the meat comes from can affect the cooking time. I was trying to find out about smoking meat for storage. Note: If you are looking for the metric version of this web page, GO HERE. Rack of Lamb Just let it smoke, smoke, and smoke. Some have even said that “no smoker should be without this book”! When roasting meat and poultry, use an oven temperature no lower than 325 °F. 1. Wings, Turkey Does anyone use the enclosed Alunimum method? The worst thing any grill master can do is take a piece of meat off the grill too early or too late. Meatloaf hav u ever smokd a expensive side of beef, porterhouse, filet to c how it wood turn out? I apologize if this answer is way off base. Say you have your meat in the smoker for 3 hours, and then rest if … Thanks. I do not use briquettts, I use nartural hardwood coals and woods. Will the introduction of the smoke add some heat to get that max temp of the unit of 180 high enough to smoke a wide range of items? All smokers move air and heat around differently and the times will vary somewhat so to be safe you need to use a meat thermometer to make sure it has reached the proper temperature. Is there a solution for this other then buying a different smoker? Remember that this is just a starting point to help you out. Some people will laugh and say you can tell how done something is by poking it, we can assure you that’s BS. It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe. I was wondering if you had the template you described in your book "Smoking Meat" available anywhere for purchase or download? Easily save as a PDF so you can refer back to it whenever you need. Tilapia, All Seafood The next time you decide to order something at Amazon.com, use THIS LINK to get there and we'll get a small commission off of what you purchase. Thanks for your comment Cliff. I want to smoke a beef roast, what would be a good size and at what temperature should it be done and how long will it take. Using green wood or failing to control the fire temperature can cause an excess of creosote (one of the compounds in smoke) which results in a nasty bitter taste. Take your meat out of the fridge. I have a large big green egg. Moving in towards the center, the next ring contains the proper temperatures at which to smoke the selected foods. Ceramic coatings are based on silica sand which some can have heavy metals like lead and cadmium and especially if colored red. I am smoking two chickens right now. Your target temp (when connective tissue breaks down) is 192-195 for a brisket flat and 196-200 for the tip. The archived recipes are located at https://www.smoking-meat.com/category/newsletters. SDH.. I’ve done briskets in the past and they was ok, well until I found your recipe. “I differentiate between “done” and “ready,” a fine semantic line, but an important one when it comes to barbecue. I’d also get a new/better thermostat. Now as the founder and editor in chief of Smoked Barbecue Source I get to grill, barbecue and write about meat for a living! How many quarters are you smoking for it to take three hours? Great site.W2G Looking foward to getting your news letters. The brisket continues to cook and becomes even tenderer. Especially if you are new to cooking with charcoal and managing a fire. I also must must MUST have fruit sauces with cabernet. I suggest. Have you removed it from the package yet?  Our new electric smoker has a meat thermometer which helps us gauge time. It also does not heat up easily. Fortunately, many of the most popular thermometers like the ThermoWorks Smoke allow you to connect two temperature probes to one digital WiFi unit to allow you to closely monitor the temperature of your smoker from the comfort of your house. PLMK TY. if I could I would oner you with a Nobel Price in Culinary sciences, Thank-you Jeff, what a great website you have! I have used Mesquite, HIckory, Pecan, and even fruit woods and it all seems to work really well with pulled pork. I feel somewhat silly asking this, but there's a debate going on in my house. Any reason why mine are getting done around an hour/hour and half at 250-275? Record the reactions of people eating too. Their current recommended done temp for steak would leave many carnivores shaking their heads at their overcooked steaks. boneless pork shoulders for pulled pork. Your standard kettle type grill usually comes with a solid pan, not allowing for Ash removal and air to the coals to assist in keeping them lit and heating the cooking chamber. Great website !!! I use a charcoal grill I bought at Sam’s club many years back. Similar to grilling, you need to make sure your smoker or grill can fit the size of the prime rib roast. Boneless pork shoulders. *cooking to “Tender” just means the meat is not done until it gets tender. Chops Smoking Meat: The Essential Guide to Real Barbecue – The book is full of recipes and contains tons of helpful information as well. Additionally, Chrome is poison. Yes you can. Saw your question on smoking-meat.com. London Broil 4 hrs @ 250. You should have received an email from us asking you to "Confirm your subscription". Make sure you remember the 4-hour window (or stock up on toilet paper) and you’ll be good. So try something new: brining and smoking. 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