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Guest
Guest
Perhaps these have been discussed to death - I haven't seen or had the time to go through the archives:
1. Fresh vs. Frozen - Since most items on the smoker spend hours there, does it matter? Also, if my butcher is having a butt sale, can I stock up and freeze them (for how long?). I guess it boils down to - what are the repercussions of freezing before smoking? (I am originally from Minnesota...).
2. In the arsenal of spices and flavoring agents, what should one stay away from? I know it varies from what you're smokin', so I'm looking for general no-no's, stuff that conflicts with smoke.
3. How long is too long? I know the goal is long, low and slow - but when is the window of peak flavor and texture attained? Too many variables?
4. What other than wood can / do you smoke with? I've seen references to nuts - shells and/or the meat of the nut? Anything else (shoe leather?)
5. In the water pan, you can obviously use any type of liquid other than water (beer, wine etc.) for flavor enhancement. Do they "work" or is it a waste of a perfectly good beer? Do spices in the water add anything significant? Is plain water the answer?
6. Why are the BBQ shows on TV showing us very "large" men in hula skirts, coconut bras and pig noses, with smokers shaped like a fighter plane?
OK, that's enough for now. Thanks in advance for your smokin' wisdom.
BeerBoy
1. Fresh vs. Frozen - Since most items on the smoker spend hours there, does it matter? Also, if my butcher is having a butt sale, can I stock up and freeze them (for how long?). I guess it boils down to - what are the repercussions of freezing before smoking? (I am originally from Minnesota...).
2. In the arsenal of spices and flavoring agents, what should one stay away from? I know it varies from what you're smokin', so I'm looking for general no-no's, stuff that conflicts with smoke.
3. How long is too long? I know the goal is long, low and slow - but when is the window of peak flavor and texture attained? Too many variables?
4. What other than wood can / do you smoke with? I've seen references to nuts - shells and/or the meat of the nut? Anything else (shoe leather?)
5. In the water pan, you can obviously use any type of liquid other than water (beer, wine etc.) for flavor enhancement. Do they "work" or is it a waste of a perfectly good beer? Do spices in the water add anything significant? Is plain water the answer?
6. Why are the BBQ shows on TV showing us very "large" men in hula skirts, coconut bras and pig noses, with smokers shaped like a fighter plane?
OK, that's enough for now. Thanks in advance for your smokin' wisdom.
BeerBoy