Smoker Experts, what are the easiest mistakes to make when smoking meat?
- CBLv 71 month ago
Using lighter fluid to start charcoal
Over Smoking some meats (Fowl and ribs are pretty easy to over smoke).
Using nasty wood or wrong wood - ie alder for fish and fowl is good but mesquite is too strong and better for beef. Oak and Hickory is the good for just about everything.
I finish smoking (6 hours for picnics and butts) about 3-4 hours for ribs and 2-3 hours whole chicken then finish in the oven low and slow until ready - to keep from over smoking or drying out.
- kswck2Lv 71 month ago
Probably the easiest mistake to make is to try and rush the process-Don't open it to see how it is doing.
- KiethLv 71 month ago
Letting the temperature drop, using the wrong type of wood, opening the smoker to look and letting the heat out.