Mind if I smoke? 🥩🍖

[Kidwantschickens]

Another quick question because I can't seem to find the answer on the Internet....

How long do you use actual smoke in the smoker?

My.dad has a traeger and he says you only use smoke for the first hour or so, then increase the heat. I have a smoke vault (no instructions) so I really don't know what to do and I don't see anything on the internet about limiting actual smoke time. How long should I make sure it has smouldering wood chips.

 

[DavidReaves]

Another quick question because I can't seem to find the answer on the Internet....

How long do you use actual smoke in the smoker?

My.dad has a traeger and he says you only use smoke for the first hour or so, then increase the heat. I have a smoke vault (no instructions) so I really don't know what to do and I don't see anything on the internet about limiting actual smoke time. How long should I make sure it has smouldering wood chips.

It depends on what you are smoking and how much smoke you want. I smoke brisket or pork shoulder for the entire time it is cooking. It does absorb the most smoke early in the cook. If you are cooking something that includes wrapping as part of the process (the Texas Crutch) then there's no need to add chips during the time the meat is wrapped. If you do wrap, I'd recommend pink butcher paper rather than foil. I wrap ribs when I smoke them, using the 3-2-1 process. That's 3 hours in smoke, 2 hours wrapped, then another hour to firm up the bark and glaze them. I put more smoke on ribs in the final hour.

Also, with a Traeger (or any pellet or stick-burner) you'll be getting some smoke the entire time, no matter what you do. It won't be a heavy, white, smoke but normally you don't want that much smoke anyway. Too much smoke may leave a heavy residue on your barbeque, basically coating the meat in creosote or ash. Though your dad says "only use smoke the first hour or so" with a Traeger you are still producing the desired thin blue smoke the entire time.

 

[Kidwantschickens]

It depends on what you are smoking and how much smoke you want. I smoke brisket or pork shoulder for the entire time it is cooking. It does absorb the most smoke early in the cook. If you are cooking something that includes wrapping as part of the process (the Texas Crutch) then there's no need to add chips during the time the meat is wrapped. If you do wrap, I'd recommend pink butcher paper rather than foil. I wrap ribs when I smoke them, using the 3-2-1 process. That's 3 hours in smoke, 2 hours wrapped, then another hour to firm up the bark and glaze them. I put more smoke on ribs in the final hour.

Also, with a Traeger (or any pellet or stick-burner) you'll be getting some smoke the entire time, no matter what you do. It won't be a heavy, white, smoke but normally you don't want that much smoke anyway. Too much smoke may leave a heavy residue on your barbeque, basically coating the meat in creosote or ash. Though your dad says "only use smoke the first hour or so" with a Traeger you are still producing the desired thin blue smoke the entire time.

Awesome thanks so much for the information!! I'm doing a pork loin and twice baked potatoes. I guess this is the trial and error part and I'm out of research time. Today is the day!


I appreciate your response soon much!!

 

[Chookwagn]

It depends on what you are smoking and how much smoke you want. I smoke brisket or pork shoulder for the entire time it is cooking. It does absorb the most smoke early in the cook. If you are cooking something that includes wrapping as part of the process (the Texas Crutch) then there's no need to add chips during the time the meat is wrapped. If you do wrap, I'd recommend pink butcher paper rather than foil. I wrap ribs when I smoke them, using the 3-2-1 process. That's 3 hours in smoke, 2 hours wrapped, then another hour to firm up the bark and glaze them. I put more smoke on ribs in the final hour.

Also, with a Traeger (or any pellet or stick-burner) you'll be getting some smoke the entire time, no matter what you do. It won't be a heavy, white, smoke but normally you don't want that much smoke anyway. Too much smoke may leave a heavy residue on your barbeque, basically coating the meat in creosote or ash. Though your dad says "only use smoke the first hour or so" with a Traeger you are still producing the desired thin blue smoke the entire time.

Agree with what David has said here.

It also depends on what type of bbq/cooker/smoker you are using to cook on.

I use a put smoker so my heat is generated from a wood fire which is going to give smoke the whole cook time.
The meat will absorb 90% of the smoke flavor it ends up with, in the first 3 hours of smoking.

There are many pros and cons and opinions out there about foil vs butcher paper vs not wrapping at all.....

 

[Kidwantschickens]

Happy to report it turned out amazing!!!!

I did 1/2 in an apple juice-rub-pepper-brown sugar -honey marinade for 3 hours, then smoked for 30 mins and then wrapped with the bacon blanket, .

The other half I did stuffed with jalapeno popper recipe and smoked for 2-3 hours.

Also smoked the baked potatoes for twice baked potatoes and that was a hybrid recipe as well.

Everyone ate great, nothing was left over and we had to throw on a tri-tip as well!

I suck at remembering photos, sorry!!

 

[Chookwagn]

Happy to report it turned out amazing!!!!

I did 1/2 in an apple juice-rub-pepper-brown sugar -honey marinade for 3 hours, then smoked for 30 mins and then wrapped with the bacon blanket, .

The other half I did stuffed with jalapeno popper recipe and smoked for 2-3 hours.

Also smoked the baked potatoes for twice baked potatoes and that was a hybrid recipe as well.

Everyone ate great, nothing was left over and we had to throw on a tri-tip as well!

I suck at remembering photos, sorry!!
View attachment 3174219View attachment 3174220

That looks amazing and damn I wish I could have tasted it too!
Well done !

 

[Miami Leghorn]

You know what's a great appetizer and goes great with steak?

Fried brain.

 

[DavidReaves]

You know what's a great appetizer and goes great with steak?

Fried brain.

Yeah, that's a big nope from me. Prion disease is a real thing. I can have fried oysters for a similar taste and texture without the risk of destroying my own brain...

 

[Miami Leghorn]

Yeah, that's a big nope from me. Prion disease is a real thing. I can have fried oysters for a similar taste and texture without the risk of destroying my own brain...

You should try it once from a good source. We ate it a lot when I was a kid. My dad would make it quite often. We get most of our meat in bulk from a family a fewcounties North of us... they raise cows... all grass-fed... don't know if that makes a difference with Prion disease but we are very satisfied with the meat source we have.
I love fried oysters but it's not the same as fried brain.

 

[DavidReaves]

You should try it once from a good source. We ate it a lot when I was a kid. My dad would make it quite often. We get most of our meat in bulk from a family a fewcounties North of us... they raise cows... all grass-fed... don't know if that makes a difference with Prion disease but we are very satisfied with the meat source we have.
I love fried oysters but it's not the same as fried brain.

I have heard that it is really good, but I would have to be certain of the source. Grass-fed would make a difference, it FULLY grass fed. Mad cow was at one time transmitted when sheep carcasses were included as a protein source in feed. That's been outlawed in the US I think, but commercial feed could still be contaminated.