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1. Question: What temp should I
use when smoking meats?
Answer: As with any thing that you want to be
consistent at the least amount of variables you have the easer it will be . So
select a temp to start with (we like 230 degrees) and then just vary the time
the meat is smoked, just experiment to suit your desires and remember what works
for you.
2. Question: What kind of wood should I use?
Answer: Any good hard wood (oak,
hickory, pecan). We like to use these to get to temp and for the first 60% of
cooking time then add what ever flavoring you like (cherry, apple, mesquite) for
the last 40% of the smoking time.
3. Question: How
should I prepare the meat?
Answer: This is a good one,
everyone has the best or perfect way of doing this. With that said, we believe
almost any thing that works is ok, If you are cooking for other folks you will
want to please them. If you are cooking for yourself suit yourself. A lot of
people have there secret rub or sauce, but we have found some of the current BBQ
sauces you can get at the market will do just fine. We do not think you have to
be a rocket scientist here.
4. Question: What
should I do to cure my new smoker?
Answer: If your smoker is made
from an old used propane tank, you should coat the inside of your unit with any
cooking oil. Then get some oak or other hard wood to hold the heat better. Start the fire and get the temp to 400 degrees and hold it there for 4 to 7
hours.
If your smoker is made from new steel pipe, follow the same procedure as
above except you will only need to burn it at 250 degrees for about 2 hours.
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