Gray meat

I am not smoking okie but I would recommend using a briquet or 2 of charcoal. It does not add flavor but does add a smoke ring and pinkness to the food. Start with meat cold like 39degrees and cook meat below 200 for first couple hours. The meat does not take on much smoke after it reaches 145 degree. The only other thing I would recommend for more flavor is letting rubs absorb in over 24 hours. I put my meat in trash bag and tie air tight and let it sit over night. It has really imporved my rubs flavor. These are the things I do to get more flavor and smoke.

Thanks, I have tried the charcoal addition. It was suggested by cookshack that I may be getting too much moisture in the unit?

It's "okie"

Yes, you have too much moisture. The key would be to open the door and let some out. You have to get the humidity down. Try some experiments, say once an hour open the door for a min or two. Really depends on how much you have loaded inside (8 briskets vs 1 will generate different humidity)

Not sure about your "flavor" comment.

Flavor is a blend of a lot of things.

Are you wanting more smoke flavor?
Is your rub not holding up to the humidity?

Flavor is a factor of a lot of things.

Good point, the meat doesn't seem to capture the flavor of the rub and smoke. And, maybe it's because there is too much moisture? I'll try what you are suggesting.

Hope it helps.

If not, let me know any specific issues and we'll work it.

FYI, I always reseason my food towards the end of the smoke and I think most rub just don't hold up while cooking, they ALL lose flavor.

I'll also reseason the meat after pulling sometimes if it needs it.

To tag onto Smokin's comment about "more smoke flavor",many cooks will add some wood late in the cook,to lay on a little more smoke.

When cooking ribs and pork tenderloins,you don't have much thickness of meat.

Are you asking for more "redness" for the exterior of the product,or the internal meat?

Hi Tom,

I am talking internal. Right now when I slice the ribs, they are very gray. That may be the result of too much moisture, which I will try the techniques discussed here to resolve, but, if you have any advice on how to maintain a nice redish appearance with a good smoked flavor, I am open to suggestions.

Well,you have a couple possibles above.

A third could be a rub with more bright red paprika,and more sugar.

Yes,it is external application,but will give the slabs a better overall appearance,and semblance of bark,on the cut surface.

If it was critical, even after these approaches,you could always experiment with adding a small percentage of TQ to your rubs and let them set a couple hours,before going on the cooker.

I'd think these approaches should do all you could want about color.

I'd think smoke flavor could be handled by experimenting with increased hickory at the start and another small burst,when setting the sauce on the slabs.

If not,give us a shout.

Remember not to pack them in tight together they need room for the smoke to circulate. Just my 2 cents worth.

Come on Tulsa, ya not that far from the City, go visit Okie and carry meat and beer and see first hand what Okie does compared to what you have been doing. It is cheaper these days to stay at home though and ask questions per the Forum. Good luck. It is just a suggestion so Okie kin git some free beer and a meal.

quote:

Originally posted by Damar12:
... It is cheaper these days to stay at home though and ask questions per the Forum.

Well, not around here. Gas is $2.44 a gallon. Beer is more expensive (and NO, let's not turn this into a gas discussion).