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Smoking meat - PLEASE email me
Posted By: Daniel
Date: Saturday, September 16, 2000 at 10:36 a.m.
Please email me at firstname.lastname@example.org
I have barbeque that is about the same size & shape as a fish smoker. It has a lower metal rack, and an upper metal rack. I am actually trying to use it as a meat smoker, but I end up cooking the meat more than smoking it. I was hoping you might be able to offer me some advice with the following (with regards to smoking meat) :
· For a given weight of meat/fish, is there some sort of formula for working out what WEIGHT OF DRY WOOD you add, to burn down to coals, before you add the pre-soaked wood (to generate smoke) ?
· Since there is more heat at the top, can I put the coals in some sort of tray, on the TOP rack, with the meat sitting underneath on the lower tray ? I am hoping that the meat would be more smoked than cooked this way.
· After the wood has been soaked in water, what types of liquor can you soak the wood in to generate flavour ? eg. Red wine, White wine, Bourbon/Rye whiskey (I despise Scotch whisky), etc. Any other things you can add to the wood ? Different liquor for different meat ?
Can you smoke (not cook) bought sausages ?
Please email me as soon as possible at email@example.com
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