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
3
votes
1 answer

Is it safe to smoke a 20lb turkey?

I just spatchcocked a 12 lb turkey, smoked it in temperature around 225-275 F (107-135 C) for about 3 hours. I did it in a kamado joe classic 3 with SloRoller. It came out amazing. Fully cooked, tender and flavorful I’m wondering Is it possible to…
Iancovici
  • 355
  • 3
  • 7
  • 18
3
votes
1 answer

Why has my cold smoking stopped working?

I bought a cold smoke generator for a small meat smoker last year and the first go with 3 dry brined mackerel worked GREAT! But the next 4 attempts have FAILED. The meat has come out translucent and oily like lox, and tough. Not opaque and…
Mitzi Fox
  • 31
  • 1
3
votes
1 answer

Raw Ham Roast...How to smoke

I was given a frozen ham roast from a friend who bought a hog. I have a smoker and was wondering how to smoke a raw ham roast...
Julie Freundschuh
  • 31
  • 1
3
votes
2 answers

How should I add smoking wood when grilling on charcoal?

Today I bought some apple wood to smoke some chicken wings. I was following an article on serious eats and it suggested to let the wood ignite for about 5 minutes before it produced smoke. I put the apple wood ontop of the already ashed charcoal and…
user975989
  • 217
  • 1
  • 5
2
votes
0 answers

Various ways to identify smoked foods and liquid smoke

What are some key identifiers for telling if a dish was smoked manually rather than using liquid smoke i.e. taste, smell, visually etc. I'm curious about meats, veggies etc. What I already know: (in meats with fat) is the noticeable colour…
Jade So
  • 1,319
  • 10
  • 25
2
votes
2 answers

Apple cider vinegar in roasting pan

I am smoking a turkey and don’t have broth to use in the base of the roasting pan. The turkey was brined over night. I was thinking of putting the turkey on a bed of celery and carrots with 3 cups of water and 1 cup of apple cider vinegar. Is this a…
ahsteele
  • 2,598
  • 15
  • 40
  • 50
2
votes
1 answer

How long can my smoked brisket stay in holding?

I'm smoking a brisket for the first time and it's for my wife's birthday party. I have a pellet smoker that I'm using to smoke a full brisket. I put it on roughly at 10 PM last night. Following suggestions I found at amazingribs.com, I'm supposed to…
Safado
  • 161
  • 6
2
votes
1 answer

Smoking time for 6 racks (18 lbs) of baby back ribs?

I have a vertical propane smoker that has slots for 7 racks. I will be smoking 6 racks of baby back ribs. I have smoked 3 racks (9 pounds) at 200-210 in six hours. I know I will need additional time for the extra 3 racks -- but it can't be 6 extra…
Bill S
  • 21
  • 1
2
votes
1 answer

Is it feasible to smoke meat with spruce needles?

I am thinking of constructing a makeshift smoker and smoke some meat out in the woods this weekend. When burning spruce needles they produce a lot of smoke; is it suitable to smoke meat with spruce needles or are there any health concerns I should…
sweerpotato
  • 123
  • 1
  • 5
2
votes
2 answers

Smoking pork shoulder in a little chief

I got a little chief smoker for christmas, I tried smoking a 5lb pork shoulder today. FAIL! I brined overnight, dry rubbed 1 hour before putting in the smoker. Never got the meat over 85'. Tried going to the oven but it had already been to long…
TJ Sherrill
  • 133
  • 2
  • 6
2
votes
1 answer

Curing with smoked salt

I have a question about Ruhlman’s home cured bacon recipe. I do not have a smoker and I know the smoking step is optional but I was thinking that if I used Maldon Smoked Sea Salt Flakes instead of the suggested Morton or Diamond Crystal it would…
Michael
  • 265
  • 2
  • 3
  • 13
2
votes
1 answer

Are feral hog hind quarters hams, or a different type of pork?

I recently hunted feral hog and had one processed. I have two full bone-in hind quarters. I wondering if these are considered hams or a different cut/type of pork. How would one go about cooking a full bone-in hind quarter? What are the proper…
AndyWarren
  • 213
  • 1
  • 2
  • 9
2
votes
3 answers

Removing the flavour of smoke

I made something wrong and the food becomes a but (but not totally) burnt and tasted like smoke, what can I do with it? Are there any spices that can change its flavour?
Zoltán Schmidt
  • 847
  • 6
  • 14
  • 23
2
votes
1 answer

Chicken on a Brinkmann Smoker N Grill

I've been trying to smoke chicken for many days now, but the problem is that most of the time the chicken tastes like a match. I've done everything, soaked the wood for a long time, cooked it with indirect heat with a pan of water in the middle. I…
chickenbbq
  • 21
  • 1
  • 4
2
votes
3 answers

electric smoking 2 pork loins, increase time and or temp?

We're using our electric smoker to do 2 pork loins close to equal size. We did only one loin before and it was great! Do we need to adjust the time and or temp to do it right again? We want to do them together. We are using the "Masterbuilt" brand…
maria
  • 21
  • 1
  • 2
1 2 3
…
8 9