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Getting started

post #1 of 9
Thread Starter 

My name is Jason.  I got a MES 30 about a month ago.  And I have been smoking nonstop ever since.  Im hooked.  Just getting my feet wet.  But loving all of it.  These forums have been a great help.  One question I have is what does everyone use as a sticky agent.  Ive been using mustard but was wondering what else could be used.

post #2 of 9

Jason, welcome to the forum and to the overwhelming obsession of smoking meat.  I'd do it daily if I didn't have to earn money to buy meat!


I've never used mustard as a "sticky" agent but lots of folks do because they say it makes a better bark.  I prefer a thin layer of Extra Virgin Olive Oil because a lot of herbs release their flavors best in fat.  When you see folks say EVOO around the forum, you'll know what they mean.   


I like to use flavored or infused EVOOs (like chipotle) but the flavor it imparts is minimal.  EVOO does help keep the meat from sticking to grates.  I use it for everything on the grill and smoker when I am going to apply a rub or seasonings.  I usually pick up EVOO at Trader Joes, best bang for the buck.


Happy smoking!



post #3 of 9

Normally you don't really need a sticky agent. You dry rub the night before and wrap, sit overnight. Its not going anywhere.

I always save the salt and brown sugar to rub till just before I throw it on the pit. If you use the salt or sugar the night before when you rub, it will dehydrate the meat besides the sugar liquifies and is messy. I want the moisture in my meat. Thats why I use brown sugar, it caramelizes and makes a hard candy shell like a M&M to hold that moisture in. It melts on your mouth and not in your hand!


I rub with oil for skin. Fowl especially, its thin and if overcooked slightly cracks and lets all the juice out, so I rub it down. Pop always called it the suntan lotion. Any oil works for me, my palette is not that discriminating. Besides the smoke is going to accumulate on top of it. If you use oil be careful of the meat placement, it can cause flare-ups if you use too much and it dripps down on coals, fires or heating elements.


You'll try loads of different things. Its about getting each meat the exact profile you want it. Then when you do, you have to keep trying to see if you can't make it even better, Its the nature of the beast! We are adictted!


The fun is in all the smokes, good food, and the later laughs at those stupid mistakes you'll make, just like ever one else does.

post #4 of 9

I really don't think there is any right or wrong method!  Its what works for you!

post #5 of 9
Welcome, glad ya joined us !
post #6 of 9

LOL... it is Roll Call isn't it........


Howdee and welcome!!

post #7 of 9
Thread Starter 

Thanks everyone for the great advice.  Im going to have to try some EVOO the next I get the smoker going.  Which will probably be today.

post #8 of 9

welcome to SMF. You just need to read the forums for ideas and then experiment to see what works best for you. That means getting the smoker out every weekend and using it. Now get busy! :welcome1:


I usually use the spicy mustard as my base on pork butt and ribs. I smoked a shoulder yesterday and I didn't have any mustard so I used some nice dark honey and it sure helped make a nice bark. 

post #9 of 9

Hello and welcome to the forum. Lots of good advice or at least opinion's . Next time if you smoke a few things try no sticky evoo and mustard and see which you like best. I switch around depends on the mood i'm in. 


Gary S

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