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Bringing the smoker back to life
- Thread starter Keltin
- Start date
thcri
Gone But Not Forgotten
Apple is some really nice smoke! Hard to find. Very smooth and permeating. You were gifted with that! Hmmmmm....got any left???
No but I sure wished I did. I do miss the stuff. I have a little pan I made out of Stainless Steel that I can lay in my gas grill and let it smoke but just have not ever used it.
Keltin
New member
Wow, that sounds sweet! Good job! I'd love to see pics of it. Sounds awesome.
I wish I could find more apple here, but it tends to be rare.
How much heat is involved in smoking?
I was in a ham smokehouse (barn) in Missouri a few years back and it seemed like the hams were hung 20 or 30 feet above my head while the heat in the barn was not much more than a hot room.
Is the smoke curing the meat?
Or is the low heat cooking the meat while the smoke flavors it?
What is the ideal temp to smoke meats or does it very by type of meat?
I was in a ham smokehouse (barn) in Missouri a few years back and it seemed like the hams were hung 20 or 30 feet above my head while the heat in the barn was not much more than a hot room.
Is the smoke curing the meat?
Or is the low heat cooking the meat while the smoke flavors it?
What is the ideal temp to smoke meats or does it very by type of meat?
The cure is accomplished by what ever solution you either inject the meat with or soak it in. You don't cook the meat to smoke it and should not have any real heat at all. I prefer to smoke meats at around 40 degrees temp. This helps keep them from getting a rancid crust while still allowing the smoke to penetrate well. I use sassafras or hickory but apple will do fine also. The whole secret is no fire, just smoke. I soak my wood and wood chips in water and place them over hot coals from the wood stove in a pit in the ground. The meat is suspended above it.
tommy barlike
New member
apple wood and cherry wood are great for smoking meats. also plum trees can be used to smoke meat. we soak ours in water for a day before using it to smoke. give less of a burny taste!
Last edited by a moderator:
pear and nectarine are also good woods for smoking, but my favorite is mulberry.
I cooked up 2 slabs of ribs Sunday afternoon and will be working on the leftovers at lunch today.
Since I'm not smoke curing the meat, I try to keep the heat around 250 and rarely use a marinade or injected curing solution.
My cooker is an old new braunfels with the side mounted firebox and square vertical stack for cooking. It's handled up to about 60 pounds of meat at one go.
I cooked up 2 slabs of ribs Sunday afternoon and will be working on the leftovers at lunch today.
Since I'm not smoke curing the meat, I try to keep the heat around 250 and rarely use a marinade or injected curing solution.
My cooker is an old new braunfels with the side mounted firebox and square vertical stack for cooking. It's handled up to about 60 pounds of meat at one go.
Erik, you're equipped pretty much as I am but mine is a "Chuckwaggon" smoker that comes from New Braunfels. I bought it at the Texas State Fair about 20 years ago. Darned thing has got to weigh about 300 pounds but it does a great job. I like to cook about 225 degrees and don't marinade very often. We tend to use rubs and mop while cooking. My favorite wood is oak (mesquite for bbq) but we lost a pear tree over a month ago and it is cut and stacked getting ready for use.
I'm jealous of you guys who are outside cooking. It's just too darned hot here right now.
I learned smoking only salmon and they were done the indian way. Now it is all done on racks. Never have tried what your doing.Sure looks good.
This is me and my smoker.
That's not a smoker, that's a smoke house!!!!!
That brings back childhood memories though. That's how we used to home smoke herring and mackeral on the NE coast of Scotland way back when.