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Type: Posts; User: ChainSmokr

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  1. Thread: Smoke ring?

    by ChainSmokr
    Replies
    7
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    7,402

    I did see this suggestion: add a charcoal...

    I did see this suggestion:
    add a charcoal briquette to the smoking box

    I'm not so sure. For one, briquettes add a terrible taste if the meat's applied before they're turned to coals, don't they?...
  2. Thread: Smoke ring?

    by ChainSmokr
    Replies
    7
    Views
    7,402

    But the 225-230 degrees isn't where the NO2...

    But the 225-230 degrees isn't where the NO2 forms. That's inside air temp.
    If you stick a thermometer inside the wood or charcoal you'll get well over 1000F. That's where the NO2 forms, and the...
  3. Replies
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    Nope. I have been testing this for awhile now. ...

    Nope. I have been testing this for awhile now. I use a thermocouple in the free air above the rack with no meat.

    I started at a stable 170F temp. When it's turned on, there is a delay as the...
  4. Thread: Smoke ring?

    by ChainSmokr
    Replies
    7
    Views
    7,402

    http://www.geocities.com/senortoad/SmokeRinginBarb...

    http://www.geocities.com/senortoad/SmokeRinginBarbequeMeats.htm

    The "smoke ring" has nothing to do with smoke.
    It's formed by nitrogen gas released by the wood exposed to very high combustion...
  5. Replies
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    Yep, I took some measurements on the temp...

    Yep, I took some measurements on the temp regulation and it's pretty wild. There turned out to be at least 3 different factors causing significant instabilities.

    I liked the brisket, turkey, and...
  6. Thread: Spiced wood

    by ChainSmokr
    Replies
    3
    Views
    2,910

    Spiced wood

    Not a recipe per se, but I got a bag of wood awhile back with a baggie of basil, rosemary, and tarragon you're supposed to add to the woodchip soak water or sprinkle over the wood.

    It really is...
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    Stabilizing temp for hot smoked salmon

    I have an 1100.

    I have been doing experiments with smoking the fillet salmon portions (~4 oz) from the store. I pat them as dry as possible with paper towels and pack in a dry brown sugar, kosher...
  8. Replies
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    4,141

    I have done both brined and unbrined. The...

    I have done both brined and unbrined.

    The first thing to note is that on most all commercially processed turkeys, it will say "contains up to 15% of a solution". Cryptic enough to be frightening,...
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