Problems with my first smoke

[icetoken]

Hey all. I'm a newbie. I'm also on day 1 of the ecourse, i also didn't find this forum until after I made my first attempt at smoking. I'm working with a gas grill due to lack of space in my backyard (soon to be fixed) with a smoker box. I'll give you an idea of my setup and what I did, and would like to get feedback if possible (unless the next 4 courses will tell me, then just let me know to be patient). :) I also didn't know where to put this as I'm not sure if my issue was with the smoke, the temperature, the cuts of meat or ???

* Using a Gas Grill with smoker box. Had chips soaked in water 1 hour prior to starting and the box was sitting on the flames (because when I did it on the grate, I didn't get any smoke). I had the temperature between 225-250 for most of it (for some reason it kept going up to 300 and down to 200 at various times). I think I should be using a better thermometer instead of the built in one next time. When Smoke was present (barely got some) then continued.
* Tried to put 3 meats on (not because I thought I was awesome, I just did it in case one didn't work then i'd have 2 backups). Plus I figured it'd be a good way to try different types of meat and learn from that.
* I took a 4.5lb Pork Shoulder Butt with bone in and added my rub and let it sit in fridge overnight. Took it out the next day to get to room temp. Threw it on at noon.
* I changed the smoker box once every 45 minutes. Didn't get alot of smoke. It was a smaller one (only one I could find in a store), thinking maybe building one out of tin foil.
* At 2pm I put the Brisket on. My brisket is 3lbs with no fat cap (butcher only had what he had). I spread mustard and worcestshire sauce on with another rub, marinaded overnight as well. I had a mop made of Apple Cider Vinegar, Beer and some spices which i used every hour.
* At 5pm, I put a rack of side ribs on. Also with another rub, removed the membrane and let it marinade overnight.

At 10pm this is what happened. Ribs were cooked fine (probabaly could have used another hour or so to be fall off the bone, but otherwise they were cooked). Brisket was showing 141 degrees. Pork was reading at 163 degrees. At this point I was confused because it's been cooking for xx amount of hours and no where showing 180-190 degrees. I'm guessing the Brisket entered the "stall" and needed more time. I wrapped them both in tin foil. 20 min later I opened it up. The brisket had a medium well done look to it. Little bit pink. The Pork (somehow thanks to tin foil) was cooked fine. No where close to pulled pork consistency, but it was edible.

Questions;
1. with regards to the smoke, does it add just flavor or does it add more heat as well? Wondering if my lack of smoke caused everything to take longer?
2. Any special tips I should know with gas grill smoking?
3. Would a brisket with a fat cap made a difference for the cooking?
4. Would a thermometer that I could put on the actual grill plate show a better read?
5. Without an actual smoker, what's the best way to create alot of smoke?

Any info or a link to the type of info I would need, would be greatly appreciated.

 

[caveman]

Answer #1. Since you are using a gas grill, the gas would be your heat source. The smoke is just for flavor in your case. If you were using a wood burner, that would be your primary fuel source along with charcoal or lump, which the wood would also add to the flavor.

Answer #2. What I have read on this forum is to use one side of the grill for cooking leaving only one burner on for a 225 -245ish degree temp for cooking. This varies from grill to grill I think. As far as your wood chips, you could either use the foiled pouch method, wrapping wood chips in foil pouches with tiny holes punched in them for smoke flavor to escape or buy a small chip box & place as close to the flames as you can without actually placing on the flame. This thread may be of some use to you. http://www.smokingmeatforums.com/for...ad.php?t=92697

Answer #3. A brisket with a fat cap smoked with the cap side up could yeild a more juicier brisk. Cutting the fat cap would presume you want to smoke the brisk fat cap side down. A lot depends on the fat cap itself & your personal taste / preference.

Answer #4. Monitoring grill temps is the best way to know what temps your meat is actually cooking at, however, the target temp you really want to monitor is the internal temperature of the product. Knowing what the temp at grill level helps you to know if you are smoking too fast or not low & slow enough.

Answer #5. You "DON'T" want a lot of smoke. You want to achieve TBS which is light. Thick, white, billowy smoke is NOT the goal.

Also, you pointed out that you let your meat sit out until room temp. There is a danger zone of 4 hours, where from 40 - 140 degrees, your product / meat must be cooked in order to be consumed without risk of illness. You will learn this in the free 5 day e-course & also by checking out some of the stickies in the Beef, Poultry & / or Pork sections. You also mentioned that your ribs were not falling off of the bone. There is a method in the pork forum for ribs that may interest you.

Always take your time & don't rush the art of smoking. Smoking is about flavor, taste, juicy tender meat & beer drinking or the beverage of your choice. Or, you could what the sunset. Do the dishes. Make sides. It doesn't matter. Just take your time. You sound like you are off to a good start, you just have to iron out a couple of rough spots & that is where the challenge & fun is.

I hope these answers help & good luck. If someone see's something I missed, please jump in.

 

[rbranstner]

Get a better thermometer so you know what temp you are at for sure. Also just because you don't see lots of smoke coming out doesn't meat you won't get a good smoky flavor. You don't want white billering smoke coming out you want thin blue smoke. So as long as you can smell it you are going to get a smoked flavor. Also I would try not soaking your chips if you are having troubles getting them to light. You could also make a bigger chip holder out of tin foil like you suggested so you don't have to open the lid to change them so often. Once you get a better thermometer you will have a better idea on what your temps were actually at. You could have been way lower in temps than you thought and that is why it took longer than you thought. The main thing to remember is you can't go by time when you are smoking you have to go by temps. Two identical pieces of meat can cook totally different. Just always give yourself extra time and let them rest in foil until you eat if it is done too early. And last of all practice practice and ask questions. You'll get there very soon.

 

[icetoken]

Thanks very much for your replies (and for any future replies). I will take your notes into much consideration and will try try try again. You pointed out a few things I did not do or know of and I can't wait to try it. I'm starting to realize it's all about the temperature, and I'm guessing after practicing i'll be able to say...ok come to the house for so and so time that's when it'll be ready! ;)

Couple things I forgot to note, when I let the meat get to room temp I probabaly should have just said, I left it out for 20min so it wasn't as cold going into the BBQ. Will this make a difference? I figured it would be better off, or should I just throw it from fridge to the grill? And for the setup, I also forgot to mention that I am using indirect heat.

Also another question I forgot to ask, does it matter how much meat I have on the BBQ for smoking at once? Does it make a difference if I have a 12lb brisket versus a 6lb brisket, 2lb rib and 3lb pork shoulder? Besides time I'm guessing, but the temperature in the grill should be consistently 225-250 correct?

 

[rbranstner]

It doesn't matter how much meat you put on the smoker as long as you can keep it up to temp 225-250 like you said.

 

[mballi3011]

Well this is the place to find all your smoking answers. Now for yours.
1. with regards to the smoke, does it add just flavor or does it add more heat as well? Wondering if my lack of smoke caused everything to take longer?If you can smell smoke you are smoking. Now you don't want the big heavy white smoke you want just the "Thin Blue Smoke"
2. Any special tips I should know with gas grill smoking? Yea there is alot to learn but mostly just put something into the smoker and then you will be learning and eating your wares. If you have questions thats what we are here for.
3. Would a brisket with a fat cap made a difference for the cooking? I personally leave the whole fat cap on. Some here like to trim it down but I don't.
4. Would a thermometer that I could put on the actual grill plate show a better read? You need atleast 2 (good and tested ) thermometers one for the smoker and then one for the meat.
5. Without an actual smoker, what's the best way to create alot of smoke? start a fire??? I don't know what you mean here??? You can use a smoke daddy, or there's one here called the maze too.
I hope this helps you out with your smoking delimma. But you do need to finish the E-Course and that should answer alot of your questions and if not just ask us here. Oh yea there's no dumb questions here.