Smoking meat
Tlingit, Mon Aug 19 2019, 08:50PM

Sugarloaf is at an altitude of just a tad over 7000 ft. I add 25% cooking time to my pressure cooker which I use alot. It would make sense to do the the same when smoking meat. Any one have opinions or advice they can share? I'd like to try a 16lb Turkey and a brisket for Thanksgiving. Any help would be appreciated!

Re: Smoking meat
Hooky Bobber, Tue Aug 20 2019, 07:21AM

My smoker has a hard time when the outdoors temperatures are lower, also in light winds the ambient air around the smoker tends too lowers the internal a temperature of the smoker below ideal temperatures of 200-225 not maintaining a good cooking temperature. I don’t have a big bucks pellet smoker just an electric Brinkmann that’s fun and works great in the summer.

Re: Smoking meat
Polar 🌌rbit, Tue Aug 20 2019, 12:42PM

At BB, water boils at about 200F. Low humidity as well. I'd be afraid things would dry out too much. Try the internet for some advice. The folks in Colorado probably have it figured out.

Re: Smoking meat
Squatch, Tue Aug 20 2019, 01:07PM

Regardless of where you are, smoking/BBQ can be very challenging due to altitude, temp, humidity, wind, type of wood and especially thickness and weight of the items you are cooking.
I have found keeping the temp as consistent as possible is the key but varies greatly from smoker to smoker as design greatly affects function. Running slightly higher temps 250-275* is probably better than struggling to maintain at lower temps which will make it hard to to recover should they go too low.
If you have a holiday cook in your future I would suggest making a test run and taking notes/times so that you have a "baseline" to draw from. If you don`t already have one, do invest in one or two good quality temp probes to insure food is fully cooked, the internet is a great source of tools, recipes and tips that will help a great deal..
Obviously if you smoke a lot you probably know all of this....
Good luck and cheers, SQUATCH


Re: Smoking meat
Polar 🌌rbit, Tue Aug 20 2019, 03:06PM

First opinion I found out there.
[Click Here]

This thread suggests foil wrap after a few hours. Sounds like a good idea.
[Click Here]




Re: Smoking meat
Tlingit, Tue Aug 20 2019, 04:10PM

GREAT info guy. I appreciate it. Links will help Polar Orbit. TY

Re: Smoking meat
Tibia w6ajo, Tue Aug 20 2019, 11:31PM

Wishing you an Excellent cook !
Are you planning on spatchcocking the Turkey ?
(quick note... poultry cooked/smoked at low temperature will have inedible, rubbery skin.)

Bob

Re: Smoking meat
Tlingit, Wed Aug 21 2019, 08:07AM

No spatchcock as I plan on filling the carcass with herbs and fruit to deal with the arid BB air. As well as a full water pan. I'll deal with the skin with a quick heat blast in the broiler. hopefully it'll make for a crispy skin.

Re: Smoking meat
Tlingit, Tue Jun 16 2020, 03:17PM

Well folks it's been almost a year since my initial post. What I've found works best for me, is to smoke whatever protein I've picked for a few hours, then wrap and finish it in the oven. I've recently smoked short ribs for an hour and finished them off in the pressure cooker. It's turned into a #1 request at family / work gatherings.

Re: Smoking meat
Squatch, Tue Jun 16 2020, 08:06PM

What also works well for ribs, bake in the oven first then finish them off on the grill with your favorite sauce..

Re: Smoking meat
Spiceguy , Tue Aug 18 2020, 03:40PM

I smoke 2 or 3 times a month except when it's cold. Ribs go 3 hours with smoke, 2 hours wrapped tightly in foil and 1 more hour unwrapped with smoke. I always smoke with a water pan. Roasts go longer, according to weight. I love doing pork roasts for 7 hours or more. Chickens 2-3 hours.
NOMZ


Re: Smoking meat
Tlingit, Tue Aug 18 2020, 08:21PM

Spice guy, 1) you don't wrap in foil? If you don't why not? 2) do you mix your own rub, or are you an off the sheft kinda guy?

Re: Smoking meat
mountainart, Wed Aug 19 2020, 08:43AM

I made my own smoker with using two large concrete blocks (the 1 foot square hollow in the middle kind). dug out a hole in the clay ground, put the block over, poked 4 holes between block and ground for oxygen. Then fill with local Ironwood chips, and get burning, then smother with more Ironwood chips up to close to top level of cinderblock, ensure that there is a good smother smoke volume.

Put a 1/4" steel screen over, then another cinder block on top, lined up with lower block. put your meat in, ontoscreen, then cover top with a steel trash can lid. this leaves small gaps for smoke to pass up past meat and slowly escape. smoke overnight.

We made amazing Eskimo candy this way. Cut salmon into 1/2" strips with skin on, soak in a solution of 1 cup brown sugar, 1 cup molasses, 1 tablespoon salt, 2 cups water for 48 hours in fridge, then pull salmon pieces out of slurry as is, into smoker. smoke until surface of salmon gets a sugar hard skin then turn pieces over, once, and let smoke rest of time, until surface glaze turns hard and dark, dark reddish brown. The local Ironwood (Cercocaprus Ledifloria) imparts a wonderful molasses sharp smoke flavor.

the absolute best thing I have ever eaten in my life. Was taught this from some Ludderite family friends when we were making log cabins in northwestern Montana

Re: Smoking meat
Spiceguy , Thu Aug 20 2020, 09:13AM



I do. 3 hours not wrapped, heavy smoke. 2 hours wrapped. (tightly to keep the moisture from escaping) then 1 more hour unwrapped with more wood. It's called the 3-2-1 method.
I have a few of my own rubs that I use. I used to be in the rub business, hence my nickname.
I'd be happy to post up my recipes if there's any interest.


Re: Smoking meat
Spiceguy , Thu Aug 20 2020, 09:18AM



I love Eskimo candy. Also known as Indian candy. I would need a bigger smoker if I were to make my own though. We used to pick some up at Santa Monica Seafood in Costa Mesa when we lived down there on the Peninsula. I could eat my weight in that stuff.