BIg Poppa's Obvious Keys to Smoking Happiness
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BIg Poppa's Obvious Keys to Smoking Happiness
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Thread: BIg Poppa's Obvious Keys to Smoking Happiness

  1. #11
    Great thread! The only thing I would add is that, these are the "basics" - use them and adapt to what you like/want.... you can cook a brisket in 12 hrs or 7 hrs depending on what steps you choose to take, temps, etc. both of those briskets can be wonderful. I have cooked a brisket that won a contest in 3.5 hrs (4.5 if you include cooler/rest time). Great info here, I'm sure this will be an oft visited thread!!

  2. #12
    Senior Member sparky's Avatar
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    enjoy the process. buy the meat, season it, watch it smoke, have a refreshment & then eat it. smoking happiness.
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  3. #13
    Administrator Big Poppa's Avatar
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    How about this one?

    "I sear to seal the juices in" One of the most common wives tale and also the source of great arguments. Searing does not seal anything. It does however create a "malliard reaction" it is a reaction based on heat being added creating a reaction between the carbohydrates (sugars) and the amino acids (proteins) in meat.
    2. The 'blood' oozing out of your cooked cut of meat is not blood. The blood in the animal is drained early on. The liquid that we all mistake for blood is actually Myoglobin.

  4. #14
    Senior Member Trooper's Avatar
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    HEY BP. That's is a great start on what's going to be a super topic.

    This is what I tell newbies (& I consider myself to always be in the learning process and always striving to improve).

    Keep a good set of notes on your cook, whether successful or a complete failure.
    Evaluate each session so that your can improve the next time you do that cook or repeat your results.

    For example, I plan to do some chicken quarters on the pellet grill this weekend. I keep my notes stored on my computer and so it's easy to look up CHICKEN and see what works best.

    Also, as a newbie, I didn't pay attention to keeping a lot of supplies on hand. Now I'm very well stocked with all the necessities like (heavy-duty) aluminum foil, papertowels, etc.

    Finally, be OK with your mistakes. Just learn from them. Like neglecting the temp. probe this weekend and trying to run my MAK with a cruddy temp probe. What's up with that? The unit isn't designed to cook properly with a gunked up temp probe. I should know better. Won't let that happen again!
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  5. #15
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    Quote Originally Posted by Wanthon58 View Post
    Is there a major difference in flavor when using a charcoal smoker vs. an electric smoker?
    Yes, but you really ought to start this in a separate thread. It's worthy of it.

  6. #16
    Moderator scooter's Avatar
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    Quote Originally Posted by Candy Sue View Post
    Yes, but you really ought to start this in a separate thread. It's worthy of it.
    Agreed, moved to its own thread.
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  7. #17
    Great thread. I'm new to pellet cooking and the 8-9 things I've made have all been good. Journaling should be included though so I don't forget the processes!

  8. #18
    Wonderful thread... Great tips from BP and everyone else. One thing that has helped me is adaptation and repetition. By this I mean take a known dish and cook it as it is listed then next time "tweak" it a bit.... Cook it a bit longer, and your favorite rub, inject orange juice or whatever. This speeds up the mistake processes and thus the learning.

    I really like the tip of keeping a cooking log.... This something I have just started. I like using the notes program built into iOS and also Evernote. Both are free and both will let keep your notes with you at all times as the will stay synced across many devices ie phone, tablet, and or PC. This very handy when you are at the store and you get the call from your wife "the jones are coming over for dinner"... A quick look through the phone and bam you have a dinner plan.

  9. #19
    Q; when smoking a butt, off the bottom grate of the smoker is better?

  10. #20
    Moderator scooter's Avatar
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    If your heat source is below the bottom grate, yes. I keep the big meats as far away from the heat source as I can.
    - MAK owner for life! -
    2015 2 Star General prototype #0 with WiFi and beta FlashFire™ Ignition System
    2009 2 Star General #28
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    Smokin' Yankee's Competition BBQ Team
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    KCBS - MCBJ, CTC


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