View Single Post
Unread 01-15-2013, 01:59 AM   #15
Quintessential Chatty Farker

SmokinAussie's Avatar
Join Date: 10-19-09
Location: Melbourne, VIC
Downloads: 0
Uploads: 0

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.


Aussie Lamb Farker Awardee!
Show me smoking and grilling LAMB for an ALF Award!
Resurrected for 2014: PM me if you've posted grilling or smoking LAMB in QTalk!
Just remember... the standard has gone up. You Americans are getting good at LAMB!

"Bullet Bill" WSM
"Blue Lou" Performer
Too many other bits of BBQ Gear to count!

SmokinAussie is offline   Reply With Quote