- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Experienced smokers...
Posted on 3/30/16 at 2:48 pm
Posted on 3/30/16 at 2:48 pm
quote:WTF? I thought that thick billowing smoke was a sure path to bitterness.
When thick white smoke billows from grill, place chicken on grate
Crazy New Yorkers
LINK
5
Posted on 3/30/16 at 2:55 pm to Degas
i never put a piece of meat on the smoker until that thick white smoke has turned to thin blue smoke
Posted on 3/30/16 at 2:59 pm to Degas
Well they're doing Jerk Chicken...something I've never smoked. That being said the poster above me does what I do...wait until the thick stuff has passed and then throw the meat on the grating.
Posted on 3/30/16 at 3:07 pm to gmrkr5
quote:
until that thick white smoke has turned to thin blue smoke
Blue smoke is a must-have to get the right flavor.
Posted on 3/30/16 at 3:22 pm to Degas
White smoke is not necessarily bad for short, higher temp cooks. It's not what you want for low and slow.
Posted on 3/30/16 at 3:32 pm to LSUballs
quote:
White smoke is not necessarily bad for short, higher temp cooks. It's not what you want for low and slow.
Grilling vs smoking.
Posted on 3/30/16 at 3:49 pm to CadesCove
quote:
Blue smoke is a must-have to get the right flavor.
yup. too much white and your meat is greasy nasty and bitter.
Posted on 3/30/16 at 3:55 pm to Degas
quote:
Experienced smokers...
Posted on 3/30/16 at 4:00 pm to Degas
FWIW a guy in Gretna has a 3k Lang combo smoker for sale on CL for about 1k.
Posted on 3/30/16 at 4:03 pm to CadesCove
quote:
Grilling vs smoking.
Right. This recipe calls for cooking the chicken for 30 minutes. That's grilling over wood chips and charcoal, not smoking. And the white smoke shouldn't be an issue
Posted on 3/30/16 at 4:05 pm to LSUballs
Thin Blue.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News