►What kind of wood should I use in a smoker?
While virtually ANY wood that produces a nut, fruit, or berry is suitable for use in asmoke pitFor a staggered firebox, we recommend that you start "learning your hole" with oak or walnut. They are hard woods that give off a light smoky aroma. Fruit trees are interesting, but they are softer and burn faster. Discover oak and walnut, and then try the fruit trees. One of our resource links,Frequently Asked Questions About Cricketshas a section on types ofsmoke wood This is useful information about the BBQ Smoker Pit.
►Can I use Mesquite or Hickory in a Smoker Pit?
Freshly cut mesquite or walnut can impart a bitter taste to meat. We recommend aging Mesquite for at least three years and Hickory for at least two years. Avoid using green (freshly cut) mesquite. Many people find that these woods give off too strong a smoky flavor in a tiered incense burner. If you plan to use mesquite or walnut, we recommend that you mix it predominantly with oak or walnut. Use it sparingly. Most people like grilled meats, which have a mild, even delicate, smoky flavor.
►How much time do I need to dry the logs before using them in a smoke pit?
The logs must be dried (aged) and dry well. They look for light or faint smoke, or just heat rising up the chimney after the fire has died down. That is important. For oak or pecan, we recommend aging the logs for one year. I aged Mesquite three years and Hickory two years. Since all the flavor comes from the wood, don't skimp on the quality of the wood. You need to get this part right for a successful barbecue.
►What color and how much smoke should be coming out of the chimney of a smoker's pit?
dark smoke,that keeps coming out of the chimney and just won't stop, it's probably telling you that your wood is still full of resin and not ready to use. It is likely that she will experience a bitter aftertaste from the smoked meat.White smoke,that just won't stop coming out of the chimney indicates your firewood is full of water and you'll likely end up with a strong smoked meat flavor.gray smokethe constant pouring from the fireplace indicates that you have soggy and smaller logs. Again, light or fine smoke is desirable for that delicate smoky flavor.
►How do you "mark" a new smoking pit?
Of particular importance is the initial burning or "burn" of a smoke pit.
Do the "burn" as we saywell instructions.
►At what temperature should I cook in a pit?
Every smokehouse chef on the planet will have their own opinion on this, but we recommend smokehouse cooking temperatures be 225 degrees for everything except brisket (200 degrees) or poultry (275 degrees).Fish, cheese, bacon, sausage, and jerky are traditionally smoked at temperatures of 180 degrees or below. Just remember this is a smoke pit, not an incinerator. If you're in a hurry, throw it on the grill and burn it. If you want true barbecue, it takes time.
►Should I put water in a smoker's pit barrel?
We teach that the water should be at the bottom of the pot to keep the humidity around the meat high. Remember that with heatsecoSmoke in a censer. The water in the barrel greatly slows the evaporation of the internal juices of the meat, where the flavor is. It is difficult to evaporate the juices from meat that is in an environment of 100% relative humidity.
►Can I light a fire in the barrel of a smokehouse to use as a direct grill?
No experienced cook would ever light a fire in the main cooking chamber. In a matter of minutes the fire will burn everything.Pit-Characterthat formed on the walls of the cooking chamber. It is likely to be a notable loss. Do not do that.
► How long should I smoke meat in a smokehouse?
Smoke times per pound at 225 degrees are generally 1 hour per pound for brisket, venison, and duck; 45 minutes/pound for turkey and lamb legs; 40 minutes per pound for ribs and pork roast; 35 minutes/pound for spare ribs; and 30 minutes/pound for whole chickens and sausages. These times are approximate values and may vary from well to well.
►How should I move meat in a smokehouse? Can I use tweezers?
During cooking, we recommend not piercing, piercing, or scoring the meat with tongs, forks, or knives, as the purpose of slow smoking with water underneath is to retain the juices in the meat. Get a pair of food-grade, temperature-resistant neoprene gloves to handle the meat carefully. We recommend theluvas ansell edmont,Widely used by grills in competitions.
►Should I cook only with logs?
The flavor comes from the logs. We teach that large pieces of meat, i.e. H. Briskets, Pork Shoulders, Boston Butts, etc. they will soak up all the smoky flavor they will soak up in about four hours. You can remove the meat at this point, wrap it tightly in foil, and return it to the smoker to finish cooking. Since the meat doesn't know where the heat is coming from at this point, you can use aWood Lighter Mountor gas support of a
two piece burnerto finish cooking. For more information on gas burners, see ourvideos.
►Does meat need "rest time" after cooking in the smokehouse?
YEAH. That is important. We teach that brisket and any large cuts of beef or pork should rest for one hour, wrapped in aluminum foil, in a dry Styrofoam box, or wrapped in several towels. The ribs take about twenty minutes. You will be well rewarded for it. The protein structure becomes firmer and the meat is well cut. The flavor is more evenly distributed throughout the muscle tissue. An experienced griller knows that this step cannot be skipped. Include “quiet times” in your meal planning.
►When should I clean the grill grates in a smoke pit?
We recommend that you close the chimney rain hood and firebox air flaps after smoking meat. Then spray fresh cooking oil on all cooking surfaces and close all doors and lids. Drain the water and grease from the barrel. Dig a small hole in the flower beds and pour water and grease into the hole. Then cover the hole with the excess soil. Stop. The next day, when the pit has cooled down, you can empty the ashtray. Stop. The next time you want to use the censer, light the fire. Once the pit is up to the right temperature, take your cleaning brush and clean all the grates. Spray fresh oil on the grates and you are ready to cook. This is the EASY way to clean and by following this procedure you will prevent rust on your cooking grates.
►Do you offer free barbecue recipes for a smoker?
Take a look at our free collection of proven incense pitsbarbecue recipes.You can find more recipes atResourcessection at the bottom of the page, reading theFrequently Asked Questions About CricketsInformation listed firstResource.
►How do you "break" a smoke pit with a plywood firebox?
Our most recently updated Smoker Pit assaultwell instructionsand tips are listed on this site. Detailed pit instructions are included with each smoker pit. Follow these instructions EXACTLY for best results. Written in collaboration with grill masters, this guide will really help you get the best results right from the start.
►How do I start smoking meat in a new smoking pit?
Get started with our "TRIED and TRUE" methods (links to thewell instructionsand for ourbarbecue recipesthey are in the bottom left menu) and after cooking a bit start to improvise. If you have an incense burner that maintains temperature, you can spend time perfecting your recipes. That is the goal of the fans.Your efforts to follow this grilling information will result in the juiciest, best meats anyone can cook. It's not fast, but it produces tasty food. We know that using aTexas Smokers® can make it easier.
if you learned something here
. Jim