| Keep It Clean Clean your
smoker and grill regularly. Not only the smoker and grill surface need to be cleaned, but
also the inside lid and body cavity. Use a wire brush on the grates and a scraper on the
solid parts of the equipment. Remove all coals and any liquids which either accumulated or
were placed in the smoker or grill. This keeps prior cooking from flavoring the new
cookout. |
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Hot & Cold Wood burning
smokers provide the best means of controlling the heat. The firebox is usually large
enough to accommodate three sticks of wood. We see little need for more wood. This also
allows for maintaining a small fire in the box. Too large a fire then the heat is too
great. The best means of controlling the heat is using the adjustment on the air intake
located on the fire box. Allow the air outlet to remain open so the meat does not become
excessively smoky. You may close it if the fire grows out of control, however we recommend
using water on the fire to cool it down and then restricting the air coming into the fire
box.
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| We're Barbecuing Now!
If you barbecuing chicken or turkey and find the smoke flavor too intense, here is a
simple remedy. Fact - Smoke cannot penetrate water. Therefore if the meat is frequently
basted and moisture is maintained on the outside, then the amount of smoke flavoring will
ultimately be reduced.
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Rainy Day Cooking
Always cook more than you plan on eating that day. It freezes well and tastes great
on those cold and rainy days when the weather really is too bad to barbecue. We realize the weather must really be threatening
because very little stops the real barbecue chef!
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Keep Food From Getting all
stuck Up
Have you placed the meat on the hot grill only to have it stick and pull apart when trying
to turn it over? Simple remedy. Take a small amount of cooking oil and use a bristle brush
to coat the surface lightly. This should reduce or eliminate most sticking to the cooking
surface. Smoky guarantees the meat will naturally release
from the grill when ready - even before the meat burns - you can take your pick!
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Start The Fire Early!
In either the smoker or grill, take 20 to 30 charcoal briquettes stacked in the
center and coated with lighter fluid. Then place the logs or wood chunks on top. Light the
briquettes and allow the fire to ignite the wood. The fire should be ready in 45 minutes
or so, after the petroleum has evaporated. Do not rush the process. Start early!
Beans, Coffee, etc.
Don't forget the top of the fire box. It is an excellent location for a pot of beans,
coffee pot or any other item needing to be heated or cooked while at the same time be
smoke-free. Be careful, the temperature is extremely hot at this location.
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Cutting Spare Ribs
Place the cooked ribs with the bone side up, they are easier to see this way!
Carefully slice between the bones so as not to remove the meat. It helps greatly if you
knife is sharp! There should be a minimum of 13 great tasting ribs for your enjoyment.
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When Are My Ribs Done?
Remember when you used to pinch the girls or boys? The same holds true here also. Try
to tear or pinch the meat from the bones. It should come off easily. If not, perhaps cook
it some more. It is a matter of personal preference. The internal temperature of the ribs
on the thick end should be 155 to 165 degrees.
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Flavoring the Wood
If you are smoking pork or chicken, add a GENEROUS amount of Onion Powder and Garlic
Powder to the water in which you are soaking your wood. The wood will absorb the garlic
and onion sensations and release the flavors during the smoking. This works a little
better than sprinkling the powders on the hot coals.
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Cutting Spare Ribs
Place the cooked ribs with the bone side up, they are easier to see this way!
Carefully slice between the bones so as not to remove the meat. It helps greatly if you
knife is sharp! There should be a minimum of 13 great tasting ribs for your enjoyment.
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Country Style Ribs
Country Style Ribs are not ribs at all, they are from the bone-in loin and come from the
end of the loin closest to the shoulder of a hog. The meat is very lean, more so than from
the spare rib. There is, however bone and fat portions present. Season like spare ribs and
cook until the internal temperature is approximately 155 degrees. Do not over cook!
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Baby Back Ribs (Loin Ribs)
More expensive than spare ribs and ironically less meat. They average from 1 1/4 to 2 1/2
pounds each. The flavor is excellent and the smaller ones are great for grilling. Again,
do not over cook!
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Marinating the Meat
To avoid preparing excessive marinade, place the meat in either a Rubbermaid (TM) or
similar plastic container with a sellable lid. Periodically turn the container over and
expose the other side of the meat to the marinade. The same results may be accomplished by
placing the meat and marinade in a plastic bag. However, be careful. Any sharp edges could
puncture the bag and 'marinate your refrigerator'.
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Remove the Ashes!
Always remove as many of the ashes from you grill or smoker as possible. While the ashes
themselves pose no particular problem, the problem comes in when they become
moist/damp/wet. When water combines with the ashes, it creates a very corrosive compound
capable of eating through most anything. Your equipment will last much longer when
properly taken care of.
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Tenderizing the Brisket
The brisket resides in the chest muscle of the cow directly between and behind its front
legs. In order to cook this thick over exercised piece of meat to a desired 160 degrees,
many hours of slow cooking are required. Due to the dry heat of smoke cooking, wrap the
brisket in heavy duty aluminum foil for 40 to 50 percent of the cooking time. I prefer
wrapping after the smoking has been completed. Others recommend wrapping before. Try each
and you decide. Either way you should find a more moist and tender brisket awaits you!
Note, don't trim the fat which cooks in the up position.
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seeing what we have to offer. Our glaze is so extraordinarily different, that it guarantees you will be a customer
for life. Bookmark our site and come back often. There will be tons of material added as
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