When to put the meat on...

[btertin]

Hey Folks,

Over the years I've been slow grilling the same way: fire up some charcoal in the chimney starter, get it good and red, pour it out in my kamado and let the grill cruise to temp before putting the meat on. I recently did some chicken wings with the pseudo reverse sear, where the wings get cooked somewhat slowly and you crisp up the skins at the end. Overall, the process doesn't take long, so if you want any smoke flavor, you need to be on it fast. This brings me to my question...

Information on this sight suggests the best, white, smoke comes from the hottest coals, but the coals cool down as the grill comes to temp (225-250F). Would there be an advantage to putting the smoking wood on the coals as soon as I pour them out, in order to get great smoke, put the meat on a non-preheated grill and let it all come to temp together? Theoretically, your food would be done faster and you'd get better smoke quality. I'm just wondering if there is a downside to starting meat on a cold grill that I haven't thought of yet.

[DeusDingo]

well blue smoke is the best, white is fine and good, but the aim is for blue.

you can put your meat on at any time. i know it's less stressful to put the meat on after the temp has stabilized just because i am not worried about my food being in there when when it shoots up to 400 degrees when i am shooting for 250, or if there is an issue with your equipment and it takes some time to figure it out you aren't "under the gun" at the same time.

but another, and the biggest i assume, reason people wait for things to stabilize is that the first few moments a fire is starting the smoke is rather sooty, and some bad flavors are associated with that. it isn't until it gets to a nice, hot, stable temp that the good smoke starts to come. in addition the most smoke absorbed is at the very beginning when the surface of the meat is the coldest so the majority of your smoke flavor might come from this bad smoke and not the good smoke. plus, if you are having equipment problems (leaks, vents, wet fuel, etc) you might have a rather extended period of bad smoke than you thought, resulting in an even worse tasting product.

it's possible you won't have this problem if you start your coals in a chimney and put them on already hot and you have good control of your equipment and nothing is going to go wrong. you can do what you want

[HouseHomey]

Nice job!

[DWCowles]

Welcome btertin

[HouseHomey]

Great question. Huntington Beach welcomes you and all of your smoke.

[Mr. Bones]

Great question!
Howdy from Kansas Territory, Welcome to Th' Pit!
I'm glad ya' joined us here; lookin' forward to learnin along with ya'!