11 Ways to maximize smoke
- Thread starter Jarrow
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I think a lot of his tips are right on, especially pepper attracting smoke. Goldees BBQ in Texas (#1 Texas Monthly rated bbq joint) uses extra pepper for that reason and actually seasons with pepper first and then the other seasoning, to ensure the pepper doesn't bounce off.
Jarrow
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I followed the Traeger recipe from their app. 225 for 3hrs, wrap with foil, Cook at 225 until 207 degrees. The only thing I didn’t have was a smoke tube. I’m new to pellet grills and BBQing so still learning as I go. Basically eating the mistakes LOL. I did just buy a smoke tube.
That’s the great part of BBQ cooks; even when you make a mistake while learning as you go, it is usually still edible.
Over the years, I’ve only had a couple of cases where I needed to scrape (or trim/cut) off the surface of a BBQ product to make it tolerable. Think grill fire!Those ribs you cooked looked great and, I like just a little bit of “tug” in the bite on ribs rather than “falling off the bone.” I think overdoing the rib cook loses just a little of the flavor profile. YMMV
Jarrow
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Both my wife and I like them overcooked LOL, if that ain’t a reason to get married idk what isThat’s the great part of BBQ cooks; even when you make a mistake while learning as you go, it is usually still edible.
Those ribs you cooked looked great and, I like just a little bit of “tug” in the bite on ribs rather than “falling off the bone.” I think overdoing the rib cook loses just a little of the flavor profile. YMMV
Mlmurrah
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I had already discovered on my own that cooking at a lower temp produced a better smoke flavor. I also recently discovered that Bear Mountain hickory pellets are very smoky. I am going to try a few of these tips in addition next time I cook.
Jarrow
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Rum and Cook from YouTube turned me on to those. Definitely high quality pellets!
DenStinett
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Thanks for the Post
I pretty-much do all these already
Cookin' on "LO" for the first few / several hours is huge
Keepin' the Meat in a cold Frig over night is one of the biggies too
We keep our Frig at 34 and colder the better, when the Meat goes on the Grill
I pretty-much do all these already
Cookin' on "LO" for the first few / several hours is huge
Keepin' the Meat in a cold Frig over night is one of the biggies too
We keep our Frig at 34 and colder the better, when the Meat goes on the Grill
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