Questions about the practice of applying smoke to foodstuffs, often meat, in order to add flavor and/or preserve.
Questions tagged [smoking]
129 questions
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How deep does gaseous smoke penetrate meat?
I am wondering how deep smoke flavor can penetrate meat on a smoker. Does smoke penetrate 2mm, 2cm, 30cm, infinitely?
Some might argue that the smoke ring around meat indicates how deep smoke penetrate but my understanding is that this has been…
Behacad
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Can I pre-cook Tri Tip and finish it later?
I like to smoke tri tip to an internal temp of 100F, then sear it on the grill to an internal temp of 130F. Could I take the meat out of the smoker at 100F, cool it down with ice to 60F, store it in the fridge and sear it to 130F the next day. I'm…
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Pork belly strips and ribs
I’d like to know if I can safely lay down pork belly slices on top of pork ribs while smoking? I’m using a pellet grill/smoker at 200-225 degrees for 6 hours.
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Roughly how long should I cook 3.5kg pork belly ribs in electric smoker?
I know they are done when they are tender—not at a set number of hours. But we need to eat at about 6pm for logistical reasons.
Was thinking of putting them in at 4am so 13h total cook time + 1h rest.
Anyone done this before? Want to smoke at 225…
Derek Fulton
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JKWhy is my brisket rubbery when I cooked it
Injected, cooked until 160, wrapped, cooked until 200, just like it says online. Still very rubbery and tough.
Maybe my meat thermometer is inaccurate? Maybe I should go beyond 200 next time.
It was a very small brisket, about 4.5 pounds.
Derek Fulton
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Oil constantly smoking. What is happening?
Even on an medium low temperature! And it is refined sunflower oil. It also happens with butter and other types of oil. I've been using the exact same oils and cooking on the same heat in the past and this has never happened before, but now it…
Ember
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Is it normal for my pan to start smoking?
There was only oil in it and there is no smoke when I cook in other pans. Also the heat was medium and I'm afraid if I turn the heat any lower that my meal will be under-cooked
Erin
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Smoking with chips after sous vide
I am planning on cooking a pork rack (pork crown). I like the precision of sous-vide, but I also like having a smokey flavor by using smoking chips.
So I am faced with a dilemma: Either grill the rack the traditional way, adding smoking chips…
user1721135
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Is it ok to cold smoke steak before freezing?
About to wrap up a 60 day dry aged ribeye. After slicing to 2" thick cut steaks and trimming the pellicle i was debating on cold smoking with cherry for two hours. I've done this before but directly grilled. Instead im looking to freeze this round…
user9447
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