cleglue
Head Chef
I have a Big Baby Double-Barreled Cooker that I built a few years ago and I must say it smokes meat great. The problem I have found is that I get too much smoke flavor. Usually I have to cover the meat in foil after reaching what I consider enough smoke flavor. Ribs are covered with foil about 1 hour after I put them on, a butt roast about 2 or 2 1/2 hours. The meat always comes out tender and juicy and taste great but I see the smokers on the Food Network and it looks like the meat is cooked the entire time with smoke. If I do that on my smoker the meat has the biggest smoke ring you ever saw but taste way too smokey. I use hickory wood in the fire chamber. One thought I have is to just add wood coals to the fire box.
I usually get the fire going for about 1 1/2 hours and get a good bed of coals. Then I place the meat in the smoker. I try to keep the temperature about 200 degrees. When more wood is needed I add only a small piece of hickory about 16 to 18 inches in length and about the size of a 2X2.
Does anyone have any suggestion on how to use this smoker without using foil? I like a crisp outside meat and the foil keeps this from happening.
I hope this makes sense to you.
Thank You.
I usually get the fire going for about 1 1/2 hours and get a good bed of coals. Then I place the meat in the smoker. I try to keep the temperature about 200 degrees. When more wood is needed I add only a small piece of hickory about 16 to 18 inches in length and about the size of a 2X2.
Does anyone have any suggestion on how to use this smoker without using foil? I like a crisp outside meat and the foil keeps this from happening.
I hope this makes sense to you.
Thank You.