I plan on doing a brisket this weekend, but i'd like to get a little bit of help.
The ribs I did, didn't have much to any smoke flavor; and I cooked them at 226 until I foiled, then cranked it to 275.
How can I get more smoke flavor?
Original Post
Replies sorted oldest to newest
Cooking at 180 for a couple hours is what some FEC owners do.
But, honestly I'd say going 225 for the entire cook without foiling would help right off the bat with your ribs. Smoke can't penetrate foil too well and higher temps makes for even cleaner burning with less smoke taste.
I don't have a fec,so I would wait for smokinokie to chime in on this. I hear he makes a mean rib.
But, honestly I'd say going 225 for the entire cook without foiling would help right off the bat with your ribs. Smoke can't penetrate foil too well and higher temps makes for even cleaner burning with less smoke taste.
I don't have a fec,so I would wait for smokinokie to chime in on this. I hear he makes a mean rib.
If you really want more smoke flavor on your ribs, smoke them at 160 for the first hour, then go up to 225 for another 2-3 hours before wrapping. After wrap, just stay at 225. No need to go up to 275 once they are foiled.
BTW, you may have to experiment with the amount of time after the 160 stage and before wrapping. Your process will be different than what a good portion of the rest of us do so I can't give anything more than approximate times on that stage.
BTW, you may have to experiment with the amount of time after the 160 stage and before wrapping. Your process will be different than what a good portion of the rest of us do so I can't give anything more than approximate times on that stage.
The higher the temp in the FE the cleaner the burn. If you want more smoke flavor you need to look at couple of things.
1. The higher the temp, the less intense the smoke. The FE burns so efficiently, it works like John said, do it at a lower temp for more flavor and see if that helps
2. Go with a lower temp so the meat has longer to absorb the smoker.
4. Wood. Some woods just don't have a strong flavor. Go with an oak or a hickory or even a mesquite
After a point, the meat will stop taking on smoke inside. You will always get more smoke on the outside as smoke will cling to the meat, but remember rule 1
1. The higher the temp, the less intense the smoke. The FE burns so efficiently, it works like John said, do it at a lower temp for more flavor and see if that helps
2. Go with a lower temp so the meat has longer to absorb the smoker.
4. Wood. Some woods just don't have a strong flavor. Go with an oak or a hickory or even a mesquite
After a point, the meat will stop taking on smoke inside. You will always get more smoke on the outside as smoke will cling to the meat, but remember rule 1
quote:Originally posted by SmokinOkie:
The higher the temp in the FE the cleaner the burn. If you want more smoke flavor you need to look at couple of things.
1. The higher the temp, the less intense the smoke. The FE burns so efficiently, it works like John said, do it at a lower temp for more flavor and see if that helps
2. Go with a lower temp so the meat has longer to absorb the smoker.
4. Wood. Some woods just don't have a strong flavor. Go with an oak or a hickory or even a mesquite
After a point, the meat will stop taking on smoke inside. You will always get more smoke on the outside as smoke will cling to the meat, but remember rule 1
Yeah, I thought I was going at a low enough temp with the 225 before foiling ....
So i'll try out the 160 - 180 temps and see how it works out.
Thanks for the replies!
Be sure to start with cold meat as it takes in more smoke.
Yes, I did that on my offset too. So atleast that won't have to change. 