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if you cut the meat into thin slices before you smoke it, it should get done faster. Thus reducing the taste of the smoke.
If you want jerky then that is fine, but if you want to smoke a large cut of meat like a ham, brisket, turkey etc... then you should make sure that your wood is a mild, well seasoned (not green) hardwood. Most nut bearing trees yield a mild smoke, the wood should be at least a year old and must be split wood with NO bark. The greener the wood the heavier the smoke. Build your fire and let it burn down to a bed of coals before you put the meat on. Then add smaller pieces of wood to keep the heat constant. It should be about 180 d F. (as low as 165 but not over 200) Generally speaking an hour per pound is an adequate cooking time. regards, the BBQman
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∙ 13y ago
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What garnish should you use with spicy meat?
mint or more so dill nothing with a strong taste
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jersey meat doesn't taste
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What is smoke in spanish?
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What burn a surface so as to change its color or taste but without completely destroying it?
to sear meat to carmelize onions and garlic and sugar
