Let's Talk BBQ
FORUM SPONSORS => A-MAZE-N PRODUCTS => Topic started by: MJSBBQ on October 02, 2013, 06:50:55 AM
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I have the 12 inch tube. If you want to impart some cold smoke flavor to say some steaks or cheeseburgers, how long do you think you need to smoke before grilling--2 hours--3 hours?
What has been your favorite smoke flavor for steaks---chicken--etc.?
I still will use my regular smoker for ribs and pork, but this tube hopefully will allow me the opportunity to give some smoke flavor to steaks and burgers without over cooking it.
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Most stuff like steaks only need an hour or two IMHO. Cold smoking for long periods can bring bacteria into question depending on where the temps get.
But they taste best when allowed to rest in the fridge overnight after cold smoking. This allows time for the smoke to make it's way into the meat. If you grill right after that flavor is less mellow and just on the surface.
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Like Muebe, I would be worried about extended time in a cold / cool smokin' environment because of the risk of bacteria, etc. I don't let meat sit out on the counter for 2 - 3 hours for that reason.
Try fillin' that tube and then burn it from both ends to generate more dense smoke and cut down the smokin' time. Then wrap it and into the fridge like he said.
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I have read and been told there is a " 40-40 rule ".....
With ground meats ( I apply this to chicken too ) Try not to go more than 40 minutes at 40 degrees or above. Have I broken this rule - sure...but I am experimenting on ME and not someone else. ;D Have not gotten sick yet - so I think that the smokey environment adds a bit of safety in that smoke does help create naturally formed nitrates which - serve to preserve meat too.
For steaks - or whole muscle meats, longer seems to be o.k. I have gone up to 2 hours then cooked, but as stated above - the best flavor comes from allowing the meat to rest in the fridge overnite ( or maybe longer..?) to mellow and deepen the smoke flavor.
Let us know what your experiences are - please. :)
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I have read and been told there is a " 40-40 rule ".....
With ground meats ( I apply this to chicken too ) Try not to go more than 40 minutes at 40 degrees or above. Have I broken this rule - sure...but I am experimenting on ME and not someone else. ;D Have not gotten sick yet - so I think that the smokey environment adds a bit of safety in that smoke does help create naturally formed nitrates which - serve to preserve meat too.
For steaks - or whole muscle meats, longer seems to be o.k. I have gone up to 2 hours then cooked, but as stated above - the best flavor comes from allowing the meat to rest in the fridge overnite ( or maybe longer..?) to mellow and deepen the smoke flavor.
Let us know what your experiences are - please. :)
everyday I hang out w/ you I am impressed w/ your bbq knowlegde. you are very smart bbq and food person T. I did not know any of this information. i'm so glad i'm part of this forum we got a a lot of very smart ppl here and it starts w/ T. ok, just got back from the dentist and all numbed up. off the computer my wife says. cya later.
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I totally agree with Sparky tee! During our time together at the Gathering I was very impressed
by your vast knowledge on just about any subject and I learned a lot. I really started to like
your Mac and am really considering picking one up once I get back to work, whenever the boys
in Washington quit messing with us! ;D
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I have read and been told there is a " 40-40 rule ".....
With ground meats ( I apply this to chicken too ) Try not to go more than 40 minutes at 40 degrees or above. Have I broken this rule - sure...but I am experimenting on ME and not someone else. ;D Have not gotten sick yet - so I think that the smokey environment adds a bit of safety in that smoke does help create naturally formed nitrates which - serve to preserve meat too.
For steaks - or whole muscle meats, longer seems to be o.k. I have gone up to 2 hours then cooked, but as stated above - the best flavor comes from allowing the meat to rest in the fridge overnite ( or maybe longer..?) to mellow and deepen the smoke flavor.
Let us know what your experiences are - please. :)
everyday I hang out w/ you I am impressed w/ your bbq knowlegde. you are very smart bbq and food person T. I did not know any of this information. i'm so glad i'm part of this forum we got a a lot of very smart ppl here and it starts w/ T. ok, just got back from the dentist and all numbed up.
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Tee's 40 minute rule should be fine for whole cuts such as steaks, but for ground meat PLEASE, be cautious, keep the pit temp as low as possible and limit the time!
In this case there is no added safety from natural nitrates. With wood, combustion temps are needed for Nitrogen Dioxide to form (and subsequently be converted to nitric acid - a form of nitrate).
I will occasionally cold-smoke uncured sausage for about 30 minutes, but ONLY in colder weather when I am sure I can keep the pit temp below 50° F.
Hope this makes sense.
Cliff
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...Have not gotten sick yet ...
That kinda depends on who you ask.
... I was very impressed by your vast knowledge on just about any subject...
I thought I heard you call it "half vast" knowledge at the gathering. Might have been someone else though.
Sorry, tee (not really) but the setups were begging to be used.
Oh yeah, If I cold smoke steaks on my Bradley, I find 40-60 minutes to be plenty. After that you can grill immediately or chill overnight for even better results.
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:-[ <blush>....Thanks but....
You guys give me WAY too much credit.....I just try to remember all of the stuff I learn have learned from hanging up here! ;D
Hint: The FDA site for safe meat handling practices ain't a bad resource either :)...but we - using cold smoke - probably all "bend the rules" on the time recommendations. Just be cautious when feeding others. It is one thing to make yourself sick - and completely another if you put someone else in the hospital!
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...Have not gotten sick yet ...
That kinda depends on who you ask.
... I was very impressed by your vast knowledge on just about any subject...
I thought I heard you call it "half vast" knowledge at the gathering. Might have been someone else though.
Sorry, tee (not really) but the setups were begging to be used.
Oh yeah, If I cold smoke steaks on my Bradley, I find 40-60 minutes to be plenty. After that you can grill immediately or chill overnight for even better results.
Somehow I knew this thread would be easy fodder to feed your cerebral canon! :D
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It is one thing to make yourself sick - and completely another if you put someone else in the hospital!
wait, wait, wait. ya mean if i get my kids sick more than once, they might move out? ;) i'm thinking win, win. get some cold smoke food and the kids move out. don't judge me. i feed them bbq. :)
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You have a twisted mind, Sparky... not saying you are wrong - I have two teenage daughters that need to move out... just twisted... ;) ;D
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Hey sparky, You've reminded me of another bear chasing story....
Two guys are out hunting in the Alaskan woods. Haven't seen anything for days, when suddenly, they scare up a big ol' grizzly. He starts chasing the hunters. They are running as best they can for a couple hundred yards, when one of the hunters suddenly stops and takes off his boots - swaps them for some running shoes and starts up again. His buddy yells, "You can't out-run a bear in running shoes..." The response - "Nope, but I only gotta' out-run YOU!"
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Hey sparky, You've reminded me of another bear chasing story....
Two guys are out hunting in the Alaskan woods. Haven't seen anything for days, when suddenly, they scare up a big ol' grizzly. He starts chasing the hunters. They are running as best they can for a couple hundred yards, when one of the hunters suddenly stops and takes off his boots - swaps them for some running shoes and starts up again. His buddy yells, "You can't out-run a bear in running shoes..." The response - "Nope, but I only gotta' out-run YOU!"
that's really funny. I liked it. :D
You have a twisted mind, Sparky... not saying you are wrong - I have two teenage daughters that need to move out... just twisted... ;) ;D
25 and 27. move out already. I left my house at 16 and never came back. these kids have it to easy.
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I really wanted to find a way to impart a smokey flavor to steaks and burgers when I grill on the RED. That is why I bought the smoke tube. In the past, I had been unsuccessful with cans and things as well as putting chips and pellets on top of the emitters.
The 12 inch smoke tube gives good smoke for 4, but I thought 2 hours might be enough. I wanted to put some smoke flavor on chicken for a tailgate party. I filled the 12" tube half way, lit it, and it got good smoke for 2 hours. I then grilled the chicken. I sauced half the chicken with my usual wing sauce (50-50 butter And Crystal sauce).
The chicken without the sauce had a reasonable smoke taste. The sauced chicken did not, but both did smell of smoke!
I tired this again with a two hour smoke on hamburgers. Although there was a good smoke smell, I was disappointed that there was no smoke taste on the burger---disappointing! The wife thought the beans had a little smoke flavor, but not the burgers.
I understand the concern for bacteria growth, but I have never had any issues, especially when you think you cooking the meat to 145-180 degrees afterward that would kill most if not all the concerns.
I was hoping you guys could give me some additional pointers on getting smoke on to my grill stuff without using the traditional smokers.
I will try to refrigerate after smoking for the two hours and then grilling the next day, but that is a little cumbersome.
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It might be cumbersome but you cannot get a lot of smoke flavor if the smoke is only on the surface of the meat.
The sauce will remove the smoke flavor on the surface and the moisture & juices will wisk away smoke flavor on the surface as you are cooking.
I believe that if you let it rest overnight you will find a stronger smoke flavor.
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Most stuff like steaks only need an hour or two IMHO. Cold smoking for long periods can bring bacteria into question depending on where the temps get.
But they taste best when allowed to rest in the fridge overnight after cold smoking. This allows time for the smoke to make it's way into the meat. If you grill right after that flavor is less mellow and just on the surface.
muebe is very wise. I listen to him. ;)
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Most stuff like steaks only need an hour or two IMHO. Cold smoking for long periods can bring bacteria into question depending on where the temps get.
But they taste best when allowed to rest in the fridge overnight after cold smoking. This allows time for the smoke to make it's way into the meat. If you grill right after that flavor is less mellow and just on the surface.
muebe is very wise. I listen to him. ;)
Tell my wife that ??? 8)
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Could you flatten out the hamburger and cold smoke then form into pattie so you would cold smoke on more surface area and smoke would be in the middle?
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Most stuff like steaks only need an hour or two IMHO. Cold smoking for long periods can bring bacteria into question depending on where the temps get.
But they taste best when allowed to rest in the fridge overnight after cold smoking. This allows time for the smoke to make it's way into the meat. If you grill right after that flavor is less mellow and just on the surface.
muebe is very wise. I listen to him. ;)
Tell my wife that ??? 8)
Can you all talk to my wife also ;D
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Cb used to do that..make a whole tray of hamburgers..you could smoke them and then cook them then cut them to size when they are done.. just sayin. ☆´¯`•.¸¸. ི