Smoker cleaning
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Toooo much thinking, scientific speculation, hypothesis, and pontification for this old man… Weed burner Sear, add some liquid smoke in the rub, and Sous Vide
Now. . . . It’s 5:00 somewhere. Just my thought: There are times I am too busy counting trees to see the forest. Why was i counting trees anyway?
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twilliams said in Smoker cleaning:
So the question is “bark”, when is enough to achieve what you want. I feel that you dont need to strive for a heavy black “bark” to get a smokey taste, infact i think its too much. I will keep on my search, i really want to find out the scientific evidence supporting clean and maintaining vs leaving the build up. I will also add, creosote is very flammable at a certain point.
When you say bark, are you still talking about the build up on the interior of the smoker?
processhead no, the reference of “bark” on a piece of meat that people strive to get. I know its kind of confusing when i was talking about cleaning then switch to food finishes. However, some people look for a deep black color on the outer layer of a meat product. Is it not essentially creosote that we are putting on our meat for flavor? The articles are saying if too much or drips from the cabin go on the meat can have an adverse affect in taste and tongue numbing
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twilliams said in Smoker cleaning:
So the question is “bark”, when is enough to achieve what you want. I feel that you dont need to strive for a heavy black “bark” to get a smokey taste, infact i think its too much. I will keep on my search, i really want to find out the scientific evidence supporting clean and maintaining vs leaving the build up. I will also add, creosote is very flammable at a certain point.
When you say bark, are you still talking about the build up on the interior of the smoker?
This post is deleted! -
twilliams said in Smoker cleaning:
So the question is “bark”, when is enough to achieve what you want. I feel that you dont need to strive for a heavy black “bark” to get a smokey taste, infact i think its too much. I will keep on my search, i really want to find out the scientific evidence supporting clean and maintaining vs leaving the build up. I will also add, creosote is very flammable at a certain point.
When you say bark, are you still talking about the build up on the interior of the smoker?
processhead here is a good article explaining it if you want to check it out
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Toooo much thinking, scientific speculation, hypothesis, and pontification for this old man… Weed burner Sear, add some liquid smoke in the rub, and Sous Vide
Now. . . . It’s 5:00 somewhere. Just my thought: There are times I am too busy counting trees to see the forest. Why was i counting trees anyway?JoeB most of us strive to get a rewarding and perfect cook so that takes alot of research, understanding, and practice. Any knowledge available is worth ten fold. I will never use nasty liquid smoke in my foods, and sous vide talk will take alot of convincing for me to even try it.
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processhead no, the reference of “bark” on a piece of meat that people strive to get. I know its kind of confusing when i was talking about cleaning then switch to food finishes. However, some people look for a deep black color on the outer layer of a meat product. Is it not essentially creosote that we are putting on our meat for flavor? The articles are saying if too much or drips from the cabin go on the meat can have an adverse affect in taste and tongue numbing
twilliams said in Smoker cleaning:
processhead no, the reference of “bark” on a piece of meat that people strive to get. I know its kind of confusing when i was talking about cleaning then switch to food finishes. However, some people look for a deep black color on the outer layer of a meat product. Is it not essentially creosote that we are putting on our meat for flavor? The articles are saying if too much or drips from the cabin go on the meat can have an adverse affect in taste and tongue numbing
If you are smoking correctly, the bark on meat should be a layer of caramelized sugars, fat, protein and smoke residue, but never creosote.
If the smoke residue on the meat includes significant amounts of creosote, then I would suspect the smoker is being operated improperly.
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JoeB most of us strive to get a rewarding and perfect cook so that takes alot of research, understanding, and practice. Any knowledge available is worth ten fold. I will never use nasty liquid smoke in my foods, and sous vide talk will take alot of convincing for me to even try it.
twilliams just being cynical on a Monday morning and i truly understand the value of processing correctly. I do in retrospect ponder as to what smokers did 60-70yrs ago. Oh wait, I was there. Life is good
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twilliams If I see any flakes, that’s when I break down and do it. The PK requires careful hand cleaning though as the heating element is “open” and you don’t want water to get down in there.
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