- Dec 24, 2019
- 11
- 1
Hi all
I am a new comer to smoking meat, so please be gentle. :)
I have a nice off-set smoker and am having lots of fun trying to smoke meat and poultry.
It seems that I start a nice charcoal going, add some wood (hickory, mesquite, pecan, etc) - get some good smoke going, and then add the meat to the smoking chamber.
I have learned good control of the temperature and get meat cooked to the right temperature.
However, the meat is often very, very smoky flavored.
Once I have added wood to the coals, do I need to keep adding wood throughout the smoking/cooking process, or do I just need to add the wood at the beginning and have the smoke flavor imparted to the meat at the start? And then let the smoke die, but keep the temperature up with more charcoal as necessary?
Thank you for your feedback and advice.
--Lakewood.
I am a new comer to smoking meat, so please be gentle. :)
I have a nice off-set smoker and am having lots of fun trying to smoke meat and poultry.
It seems that I start a nice charcoal going, add some wood (hickory, mesquite, pecan, etc) - get some good smoke going, and then add the meat to the smoking chamber.
I have learned good control of the temperature and get meat cooked to the right temperature.
However, the meat is often very, very smoky flavored.
Once I have added wood to the coals, do I need to keep adding wood throughout the smoking/cooking process, or do I just need to add the wood at the beginning and have the smoke flavor imparted to the meat at the start? And then let the smoke die, but keep the temperature up with more charcoal as necessary?
Thank you for your feedback and advice.
--Lakewood.