Summer's in full swing. If you don't cook tons of ourdoor meals, you'll surely have regrets in a few short months. Decide now what you will be cookin' and get on with it!
Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
Topic: Charbroil Water Smoker Problems . . . . From: Wagner,
Subject: Re: Second Fires
The last two times I have used the above smoker the meat has come out with a very strong and somewhat bitter smoke flavor. I set the grill up with the hot water and used hickory chunks instead of the charcoal briquettes. Once I got the hickory chunks burning I closed up the smoker with the meat on the racks. The smoke from the smoker was yellowish in color but after about a half hour it turned to a grey/white color. After 3 hours I replenished the smoker with more hickory chunks. I would then take the meat off the smoker after 6 hours and it would have a very strong and bitter smokey flavor. What am I doing wrong? Should I let the wood burn down to coals before I start smoking the meat? If so, how do you replenish the coals without having a second fire burning? The Charbroil instructions say to replenish with Charcoal briquettes. What is the correct way?
Wagner
Hi Wagner,
Check out the glossary "According to Smoky". You need to read the whole thing.
You are destroying good meat. Go to charcoal. Do not pass "GO," do not collect $200.00, just go. Let the charcoal burn to grey. Forget the hickory chunks.
You have been lead astray by misleading advertising and fuzzy words.
You are very perceptive to discover so quickly that you need two pits. Some people never learn.
You'll do good.
Smoky
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