Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [smoking]

Questions about the practice of applying smoke to foodstuffs, often meat, in order to add flavor and/or preserve.

129 questions
8
votes
2 answers

How much time do I need to achieve a smokey flavor in bbq?

What is the minimum amount of time that I need to smoke food (in particular meat) in a smoker to achieve a noticeable smokey taste (assuming I have plenty of smoke)? Is there a maximum time after which smoking will not appreciably add to the smokey…
yossarian
  • 18,963
  • 27
  • 96
  • 153
8
votes
4 answers

How do I prevent smoked brisket from being chewy?

Last night I smoked my first brisket. I used a charcoal smoker which was given to me. I followed the advice given to me by the previous owner coupled with some quick reading from the manual and internet. While my brisket was full of flavor it was a…
ahsteele
  • 2,598
  • 15
  • 40
  • 50
8
votes
4 answers

How would I go about home smoking a ham joint?

I love the flavour of smoked meats, such as ham, and have wondered if it would be achievable to to do some smoking in a domestic environment? Would I need to hot-smoke, or cold-smoke? what would the smallest practical amount to attempt?
Rowland Shaw
  • 898
  • 2
  • 10
  • 23
7
votes
1 answer

How to eat a spruce tree

Big farm to table dinner coming up. I'm showcasing the vegetables that are readily available this season. There is a beautiful spruce tree on the farm that I'd like to incorporate into a brisket. I have already kicked myself in the butt for not…
Joseph O'Neal
  • 193
  • 1
  • 10
7
votes
2 answers

How do you handle the fires caused by adding wood chips to coal?

I've been using wood chips in my BBQ (adding them to the coal) and I enjoy the flavor they add but I have a tough time cooking with them because: They cause flare ups I have to close the lid to smoke the meat Opening the lid would let out the smoke…
gMale
  • 191
  • 1
  • 7
7
votes
4 answers

Smoked a brisket that was edible but not great. What would you do differently?

I smoked my first brisket last weekend and even though it wasn't terrible it was a little dryer and rougher than I would have liked. Here is the smoker I used:…
Dave
  • 173
  • 1
  • 5
7
votes
2 answers

How important is humidity when smoking a brisket?

Recipes for smoking brisket typically recommend a temperature of 225 F. My weber smokey mountain has a water pan to help regulate the temperature. But what if I am able to maintain that temperature without a waterpan? Would it cook the same way or…
cspirou
  • 645
  • 6
  • 11
7
votes
7 answers

Gas grill: soaked wood chips vs. dry wood chips

I have a gas grill and want to get some good smoke flavor in a pork shoulder I am cooking. I've done some looking around for the best way to use wood chips and have found conflicting ideas about if you should soak them or not. Does soaking the chips…
BLeB
  • 227
  • 1
  • 3
  • 5
7
votes
6 answers

home-made smoker

Well it's winter where I live, which means that I haven't been able to cook outside for quite a while and I'm starting to miss the taste. So I was thinking of building an indoor oven smoker. I think I've seen them on tv before. So here are my…
boxed-dinners
  • 1,890
  • 2
  • 16
  • 22
6
votes
3 answers

Smoke after cooking = grease?

I really really really hate grease. I have a small house, my kitchen is next to my living room separated by a tiny hallway. I close the doors when I cook and generally don't have a problem. But when I do a steak, I like high heat to fry the outside…
Andrew Barton
  • 63
  • 3
6
votes
2 answers

Dry and Tough Rumproast

Me and my friends have been cooking a 2kg=4.5 pounds piece of rumproast in a bbq smoker. We cooked it at about 250°F for about 3 hours. After that we, wrapped it in tin foil, raised the temperature to about 300°F and cooked it for an additional 3…
user3633438
  • 163
  • 1
  • 4
6
votes
1 answer

Is using treated wood safe for smoking meat?

I have some broken hickory drum sticks that I was going to throw out; but could these be useful for smoking meat? I would assume the wood is treated.
Smashery
  • 585
  • 1
  • 5
  • 8
6
votes
1 answer

Smoking whole chicken without skin

I smoked a whole chicken with the skin on it and it did not have a smoky taste. My question is whether removing the skin will improve the depth of the smoke flavour the next time I smoke a whole chicken.
Jack
  • 61
  • 2
6
votes
1 answer

Will smoked-then-fried foods impart smoke flavor to cooking oil?

I am preparing for a chicken wing cooking competition later this month. One way I've been making wings lately is starting with a ride in the smoker to par cook and add a hint of smokey goodness (think apple wood smoked roasted garlic butter…
Preston
  • 3,825
  • 3
  • 30
  • 48
6
votes
1 answer

Are any kind of wood-chips good enough for smoking?

I was watching a Heston Blumenthal Show called "Cooking like Heston" the other day, the episode was on potatoes and he made doughnuts using them. one of the things he did to prepare the potatos for the doughnut mixture was to smoke them using…
Memor-X
  • 163
  • 1
  • 6
1
2
3
…
8 9