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Topic: Soot on the meat . . . . From: Sly,
Subject: Re: SOOT ON MEAT
Please give cooking chamber advice,
Could you please tell me how to control the amount of soot on the meat, I had quite a bit of soot on a turkey and brisket. If I were to place a water pan in my wood smoker, would each piece of meat have its own or would just one at the entrance to the cooking chamber be OK? I have a Brinkman wood smoker that has a cooking chamber with two levels that run the length of the chamber, I plan on smoking three turkeys and two briskets for Christmas, can you give me advice for the best possible waterpan, drip pan(s), and meat placement for my cooking chamber?
The soot is coming from your closing off the smoke exit or severely restricting the flow. Leave it wide open until all cooking is done.
Personally, I'd forego the water pan. That is really only a thermostat to help you control the temp. As long as you keep the temp. around 200°F everything will be lovely.
Be sure to drink a lot of liquids to keep the meat moist.