Text 13502, 64 rader
Skriven 2007-03-28 10:11:10 av mark lewis (1:3634/12.0)
  Kommentar till text 13492 av Dale Shipp (1:261/1466.0)
Ärende: la francia 256
======================
 ML> i've not been able to tell any cross over in flavors... then 
 ML> again, i use  hickory from right here on the land and mesquite 
 ML> when i can find it at a decent price and may be overdoing it 
 ML> in the smoke department... my flattened/bricked chickens come 
 ML> out with a nice deep mahogany red to them... they are delicious 
 ML> but some (other females at GF's workplace) have complained when 
 ML> they are reheated in the microwave that the smoke fragrance is 
 ML> overly strong...

 DS>   One time we over smoked and the chicken came out bitter.   

yes, that can happen, too... i've had some incidents where the meat would make
your tongue tingle all along the sides...

 DS> I learned to back off on the amount of wood then. The new 
 DS> smoker uses a very minute amount of wood to produce the smoke, 
 DS> which is pretty much sealed in a closed chamber.

we've one of those brinkman r2d2 smokers... my biggest problem is keeping the
coals going and that's one of the reasons why i tend to smoke heavily... the
temp'll drop and i'll throw in some more coals and when they get going, more
chips to get the smoke going again...

i've been trying to work on "a system" where i get the smoker going and then
(this is the part i'm working on) some time later get another pile of coals
started so as to transfer into the smoker to keep the heat up...

i'm also working on ways of doing the wood chips... normally, i just soak them
in water for an hour or two before putting them on the fire... then they go on
just before the food does... but i'm not sure that is a good idea as there can
be a huge amount of smoke in that first period as the chips dry out and get
going...

another method that i'm looking at is a foil packet method... you basically
make a heavy duty foil packet with 1/2 soaked chips and 1/2 dry chips... make
two packets, both about as long as your forearm and maybe half as wide...
they're only about 2 inches thick or so if you mash them down... of course,
they have to fit in the smoker ;)  anyway, you take a knife (or something) and
poke numerous holes into the loaded pouch and then place it on the heat and let
it come to a smoke... that's when you add the food...

i don't know if one should be concerned about aluminum "poisoning" or not with
this method, though... aluminum is not a GoodThing<tm> and ranks up there with
lead poisoning in my mind...

 ML> at least one person (female at GF's workplace) had to leave 
 ML> the room 'cause their eyes were tearing a lot... and this 
 ML> is a huge room... microwave is like 15 feet from the table 
 ML> where they eat and the entire room is like 20x30... 

 DS>   That sounds like it might have been a bit too much -- or that
 DS> person   was extra sensitive.   I have detected a smoke smell when
 DS> heating up   in a microwave but not overwhelming.

oh, you definitely knew that this was a hickory smoked meat... it was almost
like walking into an area where someone has recently cooked popcorn O:)

like my music, i like to _experience_ stuff which generally means something
along the lines of "the louder the better"... well, maybe not so loud, these
days, hehehe... ;)

)\/(ark

 * Origin:  (1:3634/12)