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Extra Smoke?

post #1 of 6
Thread Starter 
Hey All,

Still a newbie so have a little sympathy. ...biggrin.gif

This is probably more for the Smokin-it, Smokin-Tex and Cookshack owners...but other owners may be able to do this also.

Here's the question (s).

Can a person hold in the smoke by placing a jar or canning jar over the smoke hole to retain smoke a little longer? You know, open end of jar over smoke hole.

The reason why I'm asking. Take smoking cheese, get the smoke up to temp, smoking great, turn off smoker and cover hole with jar to retain smoke in smoker.

How about the same thing for steaks? Finish them off on the grill but have a wonderful smoke flavor. Same with nuts and sausages.

Am I crazy? Pointers and tips on this are appreciated!!

Cohiba
post #2 of 6
You should always leave the top vent wide open during smoking.
Holding smoke in the chamber can cause creosote build up which will give your food a very bitter taste.
Instead of trying to hold the smoke in you need to just give it a continuous smoke.
post #3 of 6
Quote:
Originally Posted by S2K9K View Post

You should always leave the top vent wide open during smoking.
Holding smoke in the chamber can cause creosote build up which will give your food a very bitter taste.
Instead of trying to hold the smoke in you need to just give it a continuous smoke.

yeahthat.gif  Its much better to keep the smoke moving continuous. 

 

Red

post #4 of 6

Yeah, keep the smoke rolling, not sure if a light smoke trapped would be a creosote problem, but you would have a stale smoke flavor, that's the best way I can describe it, sort of throwing water on a fire kind of flavor... like I said, not sure how to put it into words.

 

I like the smoke to kiss the meat not swallow it lol.

post #5 of 6

yeahthat.gif x about a million

 

Kat

post #6 of 6

If I was looking for a stronger smoke flavor would use mesquite or some fruit wood. They are some of the strongest.

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