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Old 01-15-2013, 01:59 AM   #15
Quintessential Chatty Farker

Join Date: 10-19-09
Location: Melbourne, VIC

The key is the starting temp, pretty much regardless of the wood you use. When hot smoking, the meat is only going to take up smoke to a certain point. Once the meat reaches a temperature that seals the outler layer, the meat will not take anymore smoke.

If you want a lot of smokyness, start at a lower temp, with whatever wood / charcoal mix that you feel compliments your cut of meat and rub /injection/marinade etc.

Start low to get the smoke, and finish a little higher in temp, so that you're not sitting there for 2 days waiting for it to be done. Like for spares... a lot of people start low. 180-200F, and then after the first hour, bring it up to 225, then 275 and sometimes a lot more. It means you can get good smokey ribs in 4 hours rather than 6 or 7.


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