Originally Posted by captrichc
ive tried to search but im new hear still. and new to smoking. i have a few questions.
1. to foil or not to foil... That is the question. lol
Depends on the meat, the reason for foiling, etc. Foiling can help push through the stall with larger cuts of meats. It also can reduce the formation and hardness of the bark on the meat. The earlier you foil, the less bark and softer it will be.
2. vent..... open, closed, half way? Depending on the smoker, but usually full open.
3. i cant think of anything else at the moment but im sure i have a lo more qustions in the future.
4. water pan, use with water or no water and fill with sand? Water aids in reducing high-temp spikes, but limits the peak smoke chamber temp due to evaporation...also cause higher energy/fuel consumption due to cooling effects of water vapor. Water vapor (high humidity) aids in smoke sticking to the meat...high humidity = more smoke flavor, faster than with low humidity/dry smoke chamber. Washed sand or pea-gravel acts as a thermal mass to smooth out chamber temp peaks and valleys, and has a slower effect on limiting high chamber temps.
5. what is the reccomended temperate for smoking? Depends on what you're smoking and the desired effects of cooking chamber temps. Low & slow (225*F) is preferred by many for anything from brisket, pork shoulder, ribs and much more, with the exception being poultry...low & slow has little benefit for birds, other than allowing more time for smoke to accumulate due to taking longer to cook. I like to smoke my birds around 300-325* if that's all that's in the smoker.
i am using a 30 masterbuilt electric smoker with the blue tooth feauture.
i did a brisket flat last weekend. it came out great. great smokey flavor, i resonally thought it could of been a little more moist. and it was brown all the way through. not pink at all. smoked till 200 degrees over 7 hrs. it was a 6 lb brisket. i also did it with the vent closed the whole time. there really was not fat cap on it either. would love all of the responses. Without a fat-cap on brisket, higher finished temps are a risk for a drier slice, unless you learn some tricks. A less tender slice (finished at lower temps) is less risk of drying out the meat. Also, vent closed did not allow for circulation of heat and smoke...this can lead to stagnant smoke accumulating in the smoke chamber which can cause a bitter smoke flavor. No pink color is the result of not burning any fuel to generate heat in the smoke chamber. Smoke ring is not the result of smoking, it is the result of nitrogen dioxide forming from the combustion of fuel which then reacts with the myoglobin in the meat. Smoke ring cannot be achieved in an electric smoker without using some (more) tricks, such as adding lit charcoal into the smoker to smolder and generate nitrogen dioxide. Sorry, but that's the trade-off with electric heated cookers...convenience for smoke ring.
thanks in advance.. and merry christmas, happy holidys, happy new year.
Hope that answers your questions. Hollar back if you need more info.