3 ms·
Interesting. There seem to be conflicting opinions here. Referring again to Blonder[0], it seems that one can improve smoke absorption by mopping consistently.
by kwantam 11y ago
Interesting. There seem to be conflicting opinions here. Referring again to Blonder[0], it seems that one can improve smoke absorption by mopping consistently. Personally, I'm usually pretty aggressive with the mopping, that is, every 45 minutes to 1 hour.
[0] http://www.genuineideas.com/ArticlesIndex/srasmokeringmoist.html http://www.genuineideas.com/ArticlesIndex/srasmokeringmoist....
- firebones 11y agoLookin' ain't cookin' are the words I live by. (Brisket is very, very forgiving if you go low and slow and just focus on the internal meat temperature. Maintain 225-250F with the smoker, don't worry about short spikes, focus mostly on the target temperature.) Turn once 50% into the cook (pounds * 1.5 hours), again at 75%. Spray apple juice. I learned a ton from the Virtual Weber Bullet forums. From the perspective of food hacking, the HN crowd would really love it--lots of overlap with the approach, even a lot of good "hardware" mods.