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Old 09-28-2009, 03:10 PM   #1
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Thoughts on this advice...

I read a blog from a "pro" who said you should never add smoke to your bbq meat until it reaches 100* internal temp. Doing so at the front of the cook effectively seals off the pores of the meat actually prohibiting it from getting smoke flavor.

Letting it reach 100* allows it to "relax" and get ready to absorb thew smoke...I have my opinion...

FAIL!

Your thoughts?
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Old 09-28-2009, 03:17 PM   #2
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makes it sound reasonable...but that's not what I do

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Old 09-28-2009, 03:20 PM   #3
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I go against the "pro"
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Old 09-28-2009, 03:43 PM   #4
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Quote:
Originally Posted by wittdog
I go against the "pro"
I hate to admit it but I'm gonna go along with Witt on this one.
140 is where the smoke ring stops forming
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Old 09-28-2009, 04:11 PM   #5
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I think he's full of $hit and just yanking your chain Greg. Plus how are you going to get your meat to 100 degree internal without adding smoke unless of course you are cooking with gas or electric?
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Old 09-28-2009, 04:33 PM   #6
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Quote:
Originally Posted by Kloset BBQR
I think he's full of $hit and just yanking your chain Greg. Plus how are you going to get your meat to 100 degree internal without adding smoke unless of course you are cooking with gas or electric?
To be fair...this was on this guy's blog...he didn't tell me this personally.
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Old 09-28-2009, 04:41 PM   #7
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before all you experts came along, folks were smoking
whole hogs over real wood coals for hundreds of years.

That method survived because it worked and it was excellent.

I'm getting tired of the scientific bullshit that has come with
bbq competitors trying to find an edge. You don't need no
damn science text book to make good bbq. The recipes and
techniques have been available for hundreds of years.
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Old 09-28-2009, 04:50 PM   #8
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Re: Thoughts on this advice...

Quote:
Originally Posted by Greg Rempe
I read a blog from a "pro" who said you should never add smoke to your bbq meat until it reaches 100* internal temp. Doing so at the front of the cook effectively seals off the pores of the meat actually prohibiting it from getting smoke flavor.

Letting it reach 100* allows it to "relax" and get ready to absorb thew smoke...I have my opinion...

FAIL!

Your thoughts?
Seeing how meat does not absorb smoke, that makes no sense. I can't believe Steven Raichlen would say such a thing!
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Old 09-28-2009, 05:43 PM   #9
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Quote:
Originally Posted by Captain Morgan
before all you experts came along, folks were smoking
whole hogs over real wood coals for hundreds of years.

That method survived because it worked and it was excellent.

I'm getting tired of the scientific bullshit that has come with
bbq competitors trying to find an edge. You don't need no
damn science text book to make good bbq. The recipes and
techniques have been available for hundreds of years.
Thank you Captain!!!
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Old 09-28-2009, 06:15 PM   #10
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I'm with Puff on this one!
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