Reply to "Smoke Daddy"

yellow-03Member

quote:
Originally posted by Larry Jacobs:
I'm not really into smokey food myself but I've been getting comments from CBJs latley that my meat needs more smoke flavor. If they want maple syrup on their ribs, I would be doing that.

As a CBJ, I personally don't like to belch smoke all evening after judging a comp. I've had some samples that were simply way too smokey. I cook (thus far non-competitively) on an FEC-100, and I think the smoke flavor I can create is just fine. If/when I do want a bit more smoke, an easy way to get that is to start the cook on a lower temp for a while, say 180, then raise to cooking temp.

7/19/107:14 PM

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