when use my smoke pot I get different results don’t get me wrong I get great smoke flavor on my meat. But the wood very rarely changes in to compleat carbon. Yesterday’s chuck roast cook was 5 1/2 hrs long was getting great smoke then I just petered out about 2 1/2 hrs in to the cook. When cook was done I choked off the fire, after it cool off opened grill the fire had burned away from pot I opened up pot all most charcoal. Conclusion I’m happy with the taste who cares about in compleat smoke pot burn. Thanks for all the trouble shooting that has been done
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So I guess you just don't give a rip what the wood looks like after the cook?
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Nice! Well the good thing is, you like the flavor. I would say that is step in the right direction!Comment
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I'm truly delighted that this is finally leanin in th direction yer wantin to head, Brother!
Yer flustration level was quite palpable, an I'm happy yer gittin a flavour profile dialed in
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um, can I say it? What?
There's a lot to understand about absorbed smoke flavor, bark, and the fuel. As I understand it meat will stop absorbing smoke flavor ~ 165F +/- 10F. Smoke flavor will intensify marginally to a degree when you faux cambro - where inner juices also redistribute to advantage. The first couple hours in a cambro wrap the overall consistency of juiciness increases linearly, then that process halts.
I also am led to believe that barking continues as long as you load and smoke wood regardless of temperature. You can cut back the bark a bit if you wrap - it softens up. You can move meat back into a hot smoke for a few minutes after the wrap if you want the bark 'back'. I always do that on a foil basket and then add any drippings I collect back in.
I start out with wood chunks above the coals. The wood that I start out with coals up. I move it into the briquette fuel area to expend and add more chunks above the fire. I add wood until I'm satisfied with the bark level I'm going for. 'Smokiness' or depth of smoke taste I control by the type of wood I choose.
Just this week, by me, Walmart starting carrying pretty big bags of Cherry, Apple, Hickory & Mesquite at a lower price than Menard's. I'm thinking ~ 20 lbs.? Cool.
I get oak locally. Pecan is tough to find. Other than doing a Montana-style campfire in the wild, that's all I have experience with.
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