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jminion
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Joined: 06 Dec 2005
Posts: 244
Location: Federal Way, WA
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 Posted: Mar 05 2007 Post subject: |
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| A_Harry_Nutczak wrote: | | jminion wrote: | | A_Harry_Nutczak wrote: | wow, this thread took so many different directions I am car sick from all the twist & turns it took.
Fat up? or Fat down?
Whatever you feel turns out the best product!!
I do need to comment on one thing though. I feel that a liquid on the outside of the meat will limit reaction with the smoke. the water acts as a barrier because the smoke condenses on the water, when the meat is flipped that smoke that condensed there will run off the meat instead of making contact.
Does that make sense?? |
Here is something for you to think about a Cookshack electric style cooker can have smoke being produced during the whole cook and not produce smokering without water in the cooker. Add a piece of charcoal along with the wood and you will get a smokering.
Next I have been cooking on WSMs with water in the waterpan and have produced great smokerings.
I have cooked on Offsets with pans of water in the cooker and produced smokering.
Smokering will be produced easier on an offset because of the amount of nitrates produced and the large amount of hot, smokey air being moved compaired to many other styles of cookers.
I have not found water in a cooker to truely effect smokering, your milage may very.
Jim |
Jim, I was not referring to the use of a water-pan in my post, I was referring to a standing liquid on the meat. (back to the start of this thread) someone mentioned liquid on top of the meat being drawn into the meat deepening the flavor and moisture content of the finished product.
I have heard many references by the old-world sausage makers saying the the casing must be thoroughly dry before they will accept smoke. isn't that what "Bloom" is in the sausage industry?
I am asking, not telling. |
Harry
I understand but the point is if you put moisture in the cooker it will end up on the meat and I find no effect, the cooker and technique have more to do with smokering. You will always have surface moisture as the heat in the meat's outer surface takes it to the surface. The effect remains until completely cook it out by over cooking.
The Bloom you speak can have a couple of meanings depend on the type of sausage. In a sausage that is smoked and the hung to dry the bloom takes place then, it has to do with flavor and texture.
In dry sausage it is mold that occurs during the process, if it is the right color you can eat if not throw it out.
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Jim
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Harry Nutczak
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Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods
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| Posted: Mar 05 2007 Post subject: |
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Jim this is the original post I was referring to; And I agree with! ( I forgot who the author was)
This is what I actually said “ The smoke that was clinging to the liquid on the bottom was never really hitting the meat because it collected on the surface of the liquid and then dripped off on to the bottom of the cooker.”
If the smoke (that is floating on the liquid) doesn’t touch the meat, then it has got to go somewhere, so it rolls off the meat and drips down on to the bottom of the smoker. That seems kinda straight forward to me.
I had not mentioned anything about using a water pan or adding moisture to the interior of the unit! and I think these 2 totally different items are being confused.
I refuse to even go near the discussion if meat has pores to absorb more or less. |
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allsmokenofire
BBQ All Star
Joined: 26 Apr 2005
Posts: 5051
Location: Oklahoma
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| Posted: Mar 05 2007 Post subject: |
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| Hogwild wrote: | I've been gone from around here for a while (New kid; moved to NE, etc. etc.) and this is the first thread I run into.
That was a low-blow, Mike. Makes me wonder why I came back. |
Welcome back Hog...sorry you feel that way.
Not sure why you think it's a low-blow to remind someone of what they had previously stated....they weren't my words.
I think most people come to this site to learn something about BBQ. I still think that's pretty easy to do here. Things get a little touchy sometimes, but that happens in any big family. 
BTW, congrats on the new addition to your family. 
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Mike
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roxy
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Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Mar 05 2007 Post subject: |
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| A_Harry_Nutczak wrote: | Jim this is the original post I was referring to; And I agree with! ( I forgot who the author was)
This is what I actually said “ The smoke that was clinging to the liquid on the bottom was never really hitting the meat because it collected on the surface of the liquid and then dripped off on to the bottom of the cooker.”
If the smoke (that is floating on the liquid) doesn’t touch the meat, then it has got to go somewhere, so it rolls off the meat and drips down on to the bottom of the smoker. That seems kinda straight forward to me.
I had not mentioned anything about using a water pan or adding moisture to the interior of the unit! and I think these 2 totally different items are being confused.
I refuse to even go near the discussion if meat has pores to absorb more or less. |
I think we already determined previously that this theory is myth and not correct because if it was fact then you would not get smokering on the bottom of the meat as the moisture rolling off the meat would prevent the ring from occuring and any one who has smoked meat knows that smokering does infact occur on the bottom.
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Chargriller Akorn
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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jminion
BBQ Fan
Joined: 06 Dec 2005
Posts: 244
Location: Federal Way, WA
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| Posted: Mar 05 2007 Post subject: |
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| A_Harry_Nutczak wrote: | Jim this is the original post I was referring to; And I agree with! ( I forgot who the author was)
This is what I actually said “ The smoke that was clinging to the liquid on the bottom was never really hitting the meat because it collected on the surface of the liquid and then dripped off on to the bottom of the cooker.”
If the smoke (that is floating on the liquid) doesn’t touch the meat, then it has got to go somewhere, so it rolls off the meat and drips down on to the bottom of the smoker. That seems kinda straight forward to me.
I had not mentioned anything about using a water pan or adding moisture to the interior of the unit! and I think these 2 totally different items are being confused.
I refuse to even go near the discussion if meat has pores to absorb more or less. |
If I trim the fat cap off a brisket and smoke on a grate I will get a smokering all a round the brisket and the fact that there is moisture on the brisket or not makes no to very little difference to the outcome. The factors I find that will effect out come are the temp of the meat going on the cooker, temp of the pit, amount of air and smoke moving through the pit and the lenght of time I keep the internal of the meat under 140 degrees.
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