My wife and I had a couple over for dinner tonight. They brought a small (2 lb?) Tri-Tip over and instead of cooking it into a rubbery brick on an open flame I decided to slow smoke it. Because of the super vacuu-seal I have experienced thus far with my OSE (Old Smokey Electric) I decided to create a vent by placing a small wedge in the lid. Let me tell you this made a HUGE difference. Not until now did I realize how much the sealed smoker stifled the smoke and essentially turned my cooker into a steamer rather than a smoker. With the lid wedged open I had a ridiculous amount of smoke billowing out on my patio. So much so that I think I used too many wood chips. I also skipped the water soak this time as well so maybe that contributed to the immediate smoke fiesta. It also created a ridiculous smoke ring when I sliced into it, which I have never achieved. Admittedly it cooked a LOT slower and now I can see why the brisket stalls, which I had also never achieved. Regardless, it was DELICIOUS. I cannot wait to cook again with this improved method!
Oh and by the way, I know this may have helped all 1 or 2 of you with an OSE (it's not the most popular cooker out there) and for the rest of you, consider it a public announcement of a small personal victory of mine. (unlike my Chargers this past Sunday, ugh, brutal)
I'm very happy to reach the next level in smoking and can't wait to get closer to achieving perfection.
ChargerPower
Oh and by the way, I know this may have helped all 1 or 2 of you with an OSE (it's not the most popular cooker out there) and for the rest of you, consider it a public announcement of a small personal victory of mine. (unlike my Chargers this past Sunday, ugh, brutal)
I'm very happy to reach the next level in smoking and can't wait to get closer to achieving perfection.
ChargerPower