I've read some things about the amaz pellet. Does that mean I have to use the pellets or can I still use wood? I have only completed 2 cooks (only 1 some-what successful) and am really new to this.When running my MES on higher temps like 250 260 275 I feel like it burns the chips too much and produces too much heavy smoke because the element was constantly running. This can be corrected with a-maze-pellet tray.
some guys here will say that there is no such thing as " over smoked "
i beg to differ
95 % of the time i only have a heavy smoke for the 1st and last hour
i get good smoke flavor , get a great color to everything from chicken to ribs
i NEVER put BBQ sauce on anything while its smoking or cooking
Aside from a failed attempt at jerk, smoking a full chicken was my first real attempt at smoking. I cooked a whole chicken @250 degrees for about 4:45 minutes on a masterbuilt electric smoker. I took it out to sit at just about 160 degrees.
When I ate a piece, the chicken itself was very good and juicy, but was a little over whelmed with the smokey taste (applewood).
So, my question is, how long do you add wood chips into your smoker for? The duration of the cook? Less?
I pretty much had smoke the entire cook. I would think applying smoke less would lessen that strong smoke taste, but I figured I'd ask here to see if there is any rule of thumb or is it just trial and error?
Thanks in advance
Yep it means you have to use pellets or pellet dust, no wood splits, chunks, or chips.I've read some things about the amaz pellet. Does that mean I have to use the pellets or can I still use wood? I have only completed 2 cooks (only 1 some-what successful) and am really new to this.
I can't answer for him directly but the best practice is to not add BBQ sauce until the very end or until after done cooking. This is because the sugar will burn up on you and get bitter/nasty if it is applied too early to the meat :)Why don't you add bbq sauce to anything while it's smoking?