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Questions tagged [smoking]

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

129 questions
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Using my own wood for smoking?

I have some apple and fig wood from trees that were pruned yesterday. The pieces range from sticks the diameter of your finger to about 3" in diameter. How can I use these? Do they need to dry? For how long? Do I need to remove the bark?
Edward Falk
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When smoking, is temperature consistency more important than exact temperature?

I am smoking ribs in a charcoal smoker. The smoked rib recipe that I am following instructs smoking the ribs at 225°F. My smoker is maintaining a temperature of 215°F. I can add more lump charcoal to raise the temperature, but fear I will soar right…
ahsteele
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How long does it take to smoke a chicken?

I have tried to smoke chicken twice now and both times have taken at least 6 hours. I put the chicken (about 6 lbs) in my smoker with about 40 coals and add some wood. I also periodically add coals and wood. Does it really take 6 hours to smoke a…
Brian
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Do I need to cook smoked beef before eating?

I bought some beef from the supermarket that said "smoked beef" on the label and nothing else. It was contained in the fridge, not the freezer section. I'm not sure how to prepare this for eating. I tried making a few slices and put it in the…
PrashanD
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I have some mesquite smoked brisket and would like to minimize the smoke flavor

I have some mesquite smoked beef brisket that is pretty smokey. Is there anything I can do to neutralize that strong flavor?
Sue
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Smoking dried peppers?

I have a load of dried jalepeno so wish I'd made into chipotle peppers instead - is it possible to rewind time? I was thinking of soaking them then doing a low temp smoke on my grill. Will that get me close or is it just not worth it? UPDATE…
Nate Anderson
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Hot Smoked Salmon on Big Green Egg

What is the best process/technique to use for hot smoking salmon on a smoker like the Big Green Egg?
JPrescottSanders
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Is it safe to smoke with oak treated for oak wilt?

Trying to find a source for wood logs to smoke with Ii found a guy selling oak on craigslist but he says it has been treated for oak wilt. Is it safe to smoke with?
Rick Moncada
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Electric smoker and a charcoal smoker

Got a electric smoker recently. Are there any differences that one should consider in terms of recipes when using an electric smoker? Or are there any processes that one must take additional steps when utilizing a smoker? I want to make sure that…
chrisjlee
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What is a "raw smoked" gammon (or ham)?

In many recipes I've come across the term "raw smoked gammon" (sometimes also "raw smoked ham"). English is not my primary language, so such terms are sometimes difficult. This site has an answer on what "gammon" is (meat from pig's hind leg), but…
Vilx-
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Smoking a blade steak

I live in Australia where smoked BBQ isn't really common. I asked the butcher what he'd recommend for smoking and he suggested a blade steak (I believe it was). It weighs about 1.5kg / 3.3 pounds. I'd like to smoke it tomorrow at my parents. My…
NRaf
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What is the charcoal snake method and how does it work?

I've read in places about using something called the charcoal snake method for slow smoking in a kettle bbq. What is it and how does it even work? Here's an example picture.
aug
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Is charcoal or the smoker at fault for low temperature smoking?

I recently received a charcoal smoker for my cake day. I attempted to smoke pork ribs, here are the steps I followed. Cured the smoker with 2 Lbs of charcoal. (6 hours) Cleaned the smoker. Prepped 3 Lbs of charcoal in charcoal chimney. Put…
Patrick J Abare II
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What do I need to get started with American style Barbecue?

With summer on the way here in the UK, I'd like to start trying some American style BBQ - ribs, pulled pork, brisket etc. as well as perhaps the odd steak and even pizza - with a relatively limited budget. I had originally looked at a hot smoker…
ElendilTheTall
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Why do brisket recipes move to the oven to finish?

In the Cooks Illustrated BBQ brisket recipe and many others I've seen, they call for moving the brisket from the grill where they are being smoked to the oven to finish. I'm wondering why the recipes call for this step rather than finishing in the…
Jeff Axelrod
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