I recently bought @meatheads book and I’m around 10% through it I must say it’s a great read but there is a sentence that is bugging me and seems to conflict itself.
Im convinced it’s just me but can someone help me make sense of the below.
"When you smoke low and slow at temperatures like 225°F, many smokers require you to control the fire by damping the oxygen supply. This moves the fire below the ideal combustion zone, creating black smoke, soot, and bitter creosote. The best smokers combust at a high temperature to create the ideal flavor profile."
how can the coals be burning at a higher temperature and yet maintain the 225 in the cooking chamber.
Is this where offset smokers come in to play to play where you have your coals in the side chamber they can burn hotter and the heat and smoke then via convection moves through o the cooking chamber but by the time it hits the meat it’s cooled ?
but how then does this work in the cases of kamado grills to my understanding this style is heavily sealed and insulated so less fuel is placed inside, so aren’t you controlling the temperature by restricting air low in these and therefore creating the wrong type of smoke?
And if these were allowed to burn at a higher temperature would you not have to keep refueling them.
As you can probably tell I am still fairly new to serious BBQing and so far reading meatheads book I have had a lot of what I believed to be true challenged.
Im convinced it’s just me but can someone help me make sense of the below.
"When you smoke low and slow at temperatures like 225°F, many smokers require you to control the fire by damping the oxygen supply. This moves the fire below the ideal combustion zone, creating black smoke, soot, and bitter creosote. The best smokers combust at a high temperature to create the ideal flavor profile."
how can the coals be burning at a higher temperature and yet maintain the 225 in the cooking chamber.
Is this where offset smokers come in to play to play where you have your coals in the side chamber they can burn hotter and the heat and smoke then via convection moves through o the cooking chamber but by the time it hits the meat it’s cooled ?
but how then does this work in the cases of kamado grills to my understanding this style is heavily sealed and insulated so less fuel is placed inside, so aren’t you controlling the temperature by restricting air low in these and therefore creating the wrong type of smoke?
And if these were allowed to burn at a higher temperature would you not have to keep refueling them.
As you can probably tell I am still fairly new to serious BBQing and so far reading meatheads book I have had a lot of what I believed to be true challenged.
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