I have a new backwoods smoker and trying to get used to it. I have always used a stick burner. I did first brisket on it yesterday turned out good but not happy with smoke ring. Any suggestions greatly appreciated
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Cold meat takes on smoke and color better. Read our Smoke Ring article for more tips: http://amazingribs.com/tips_and_tech...moke_ring.html
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I hear ya on when it's cold out side. I had some burger patties on the patio table while it was snowing outside. Lit the chimney for the coals to get ready. I went inside, but dog was outside. The paw prints on top of the table gave him away.
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Fine Swine, I have 3 S--t Bird Mutts just like that one of Yours! If you didn't Laugh you would Scream!
Eat Well and Prosper! From Fargo ND, Dan
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Circle B BBQ The gist of the link Max sent you- the gases from combustion and the heat itself are racing each other into the meat. The gases will lock that pink color in (smoke ring), as long as the heat doesn't grey the meat first. Therfore, the sooner the gases get in ahead of the heat, the deeper the smoke ring will be. If your meat is already room temp instead of fridge temp (70 vs 35) then the heat has a 35 degree jump on the gases. = less smoke ring.
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Mudkat Thank you. I've experimented with putting my meat in the freezer while I'm lighting the smoker, and placing the meat in the smoker long before it's up to temp (let's say at 100 for instance), to give the gases the jump on the heat. Super cold meat, cooler cooker, gradual rise to normal cooking temp. It works! Experiment!
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I definately will! Like Jerod Broussard says, smoke rings are for pics but they also seemed to add to the whole experience. I think I might have just ratched my skills up a knotch. Thanks guys!
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Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
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How open were your vents on the Backwoods? Did you have to choke it down?
If you put in too much lit fuel on an insulated cooker like that, you have to choke down the firebox to keep the temps inline, and that produces less of the good chemicals you want (see Huskee 's post above).
You'll need to practice on your cooker to see how much lit fuel to put in at the beginning, and then have some sort of fuse to keep it cooking for hours.
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How do you all keep the temp from spiking? I have a Backwoods Extended Party, added 1/2 chimney to get it up to temp (14 degrees outside) and had the pit at 225, added meat then added wood chunks scattered around fire box and the temp just continued to jump up into the 260s. My vents are now closed and the temp still continues to climb. I've added water to help settle the temp but it still continues to climb. I'm using Kingsford Original and lump apple wood. Should I be using different charcoal, is my wood (potentially) too dry? Any thoughts, recommendations, best practices, etc would be helpful.
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RobMakowski Kingsford Original burns cooler than most other charcoal that I've used. I recommend using it and getting familiar with it. Also IMO 225 is vastly over-rated. If you are in the 220-290 range your meat should turn out great. That's quite a range. Don't fret about nailing a narrow temperature and don't micromanage your vents. On Friday I cooked a 7 pound pork butt in my 14.5" WSM. I had to manage my vents more than is typical (used Weber briquettes in it for the first time) but still only fiddled 5 times over the course of an 8-hour cook.
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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