How much wood should be used when smoking beef ribs? - smoking wood delaware
I am smoking in a smoking outdoors, and I know how much wood to use. Should I smoke the whole time? In H. How should I use?
Wednesday, December 2, 2009
Smoking Wood Delaware How Much Wood Should Be Used When Smoking Beef Ribs?
3 comments:
I also continue to smoke, but keep close.You attention to the fire at about 200 or less smoke and cooked slow.
I enjoy the wood overnight in a bucket of water. I like the oak or maple, use the dried for a while.
When smoking fish or something else, if fire reaches hot, cool off a little bit of water.
I use a 5 gal cube or less wood and smoke during the morning, when about 5 .... You start with small pieces, about 5-6, and add wood as it burns.
It is easier to show to someone trying to explain below.
I hope I helped a little ....
I also continue to smoke, but keep close.You attention to the fire at about 200 or less smoke and cooked slow.
I enjoy the wood overnight in a bucket of water. I like the oak or maple, use the dried for a while.
When smoking fish or something else, if fire reaches hot, cool off a little bit of water.
I use a 5 gal cube or less wood and smoke during the morning, when about 5 .... You start with small pieces, about 5-6, and add wood as it burns.
It is easier to show to someone trying to explain below.
I hope I helped a little ....
Simply some handles on the coals or a metal tray on a gas flame, depending on whether you are using coal or gas. Replace the wood chips, all thirty-forty-five minutes, or after they were completely burned. After the first two or three hours, you can stop by making chips, the meat is no longer accepted, and only after missing the wood smoke. Allow to heat until all meat is cooked to a temperature of 150-160 degrees, then remove and wrap in paper towels and then paste it in a thermal bag for one or two hours of time to rest. Stay warm.
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