Texas BBQ Rub’s
“BBQ Made Simple”
A Monthly Newsletter Dedicated to Helping You
Cook Better BBQ
April 2012
It’s time to get the pit fired up and cooking. But before you do, have you ever had this problem? And it is very common……
One of the most asked questions we get each month is the question
dealing with a bitter taste or some describe it as a creosote taste left
on the meat after it has been smoked. You may have had this problem in
the past or you may have eaten someone else’s BBQ that had this taste.
It is easy to fix the problem and clean up the smoke which is what is
causing this problem in the first place.
This is the first in a series of articles on fire management. This one
is a little out of sequence but it seems to be one of the most asked
questions we get about fire management so I am going to write about it
first. Fire management and the flavor you get from good fire management
is one of the two most important things you can do to get great smoked
meat every time you cook. The other flavor adder is the rubs and spices
you use to put on the meat you are cooking. Let’s keep on discussing the
causes and way to fix the dreaded “stale smoke” syndrome which causes
your meat to have a bitter or creosote taste to them when they are
eaten.
What causes this “stale smoke?” Funny sounding name but the fact is that
until you know what caused this bitter taste on the meat it could
happen time and time again to you. It is easy to fix the problem if you
just know what to do and make a few adjustments to the pit.
Here is what “stale smoke” is and how you can prevent it and not have to
worry about it happening to you in the future. “Stale Smoke” is mostly
found in pits that are burning wood as their only source of both heat
and smoke flavor (stick burners). It really does not matter what kind of
wood you are using to cook with you can still have the “stale smoke”
syndrome. “Stale Smoke” is created by not having the smoke pass thru the
BBQ pit and across the meat fast enough. Since the smoke is not moving
thru the pit at a fast enough rates the smoke actually sits down on the
meat and creates this bitter taste or creosote taste in the meat. You
can recognize the chance of having this happen to your meat by looking
at the color of the smoke that is coming thru the chimney on your pit.
What you want is not thick white smoke or grayish colored smoke exiting
your chimney. What you are looking for is what I call clean smoke, an
almost clear or light opaque colored smoke coming out of the chimney.
Some refer to it as a blue smoke but whatever you want to call it if you
are bellowing thick white smoke you have probably experienced the
“stale smoke” syndrome at one time or another. It is easy to fix the
problem now that you know what the real problem is.
You may think that since you are smoking meat you need the thick white
smoke coming out of your pit to give the meat that great smoke flavor.
After all that is what you are doing, smoking meat but you don’t need or
want that thick white smoke going across the meat and leaving your meat
either bitter or tasting like creosote. So actually what you want is
just the opposite of this. You want nice clean smoke and it will be
filled with the nice flavor of the wood you are burning and this clean
smoke will flavor your meat with the great flavor of the wood and not
harm the meat with the gases and chemicals that are being created with
the actual burning of the wood.
Well all you have to do is open up the air intake valve on the wood box
on your pit all the way open. You want to add as much oxygen to the wood
as possible so that it burns cleanly. Choking down the air will
actually begin to smother the wood and not let it burn cleanly. So you
want to have an active fire in the firebox so the gases and other
chemicals created during the burning of wood are burned up and therefore
do not get into the cooking chamber of the pit and on your meat.
So first thing is to open up the air intake valves on the firebox of
your pit and let the fire burn lively and cleanly. And the other
adjustment to your pit will be to open up the damper on the chimney all
the way so you are moving the smoke thru the pit at a fairly quick rate.
These two adjustments will allow the smoke to go thru your pit faster
and avoid the smoke sitting in the cooking chamber which causes the
bitterness and/or creosote taste in meat.
But you are asking your self if I am burning a really nice active fire
won’t that make the fire hotter than I want and therefore increase the
cooking temperature in the pit. The answer is it could but you will need
to make a few more adjustments. The adjustments will relate to the
amount of wood you are adding to the fire box and at what time intervals
you will be adding the logs. A common mistake is made by assuming you
need a bunch of wood burning to get a good fire and this just isn’t the
case. A great fire in your fire box will be a really nice hot bed of
coals and then adding on top of the coals a fresh log every 30 minutes
or so to burn really nice and give the meat some nice flavor as it
burns. Then it will be part of the nice coal bed and you simply repeat
the process adding another log every 30 to 45 minutes as the pit
temperature dictates.
Let me give you an example: I have a pit that is 36 inches in diameter
and is 8 feet long. It will hold about 50 briskets in the cooking
chamber at a time. Once I get a good bed of coals created (I burn down
about 4 to 6 logs to coals) then all it takes is 1 log every 40 minutes
to keep the temperature running at 220 degrees even with 50 briskets
cooking at a time. About every 3rd time I add a log (the logs are 18 to
20 inches long and are split into pieces that are about 4 to 6 inches
thick at the base) I will add maybe two logs at that time as I watch the
amount of coals that are in the pit. You are getting your heat from the
coals and the smoke flavor from the burning log. That is all the wood
it takes to run that pit for hours on end. One thing to note is that
when you add a log and it starts to burn you may get a couple of minutes
of some white smoke and then it will clear up again as the log begins
to really start burning. And depending on your pit you could see a
slight increase in the pit temperature for a short period of time. Just
let it spike up a bit and as the log burns down your temperatures will
come back down to where you need them. This takes learning your pit so
spend some time seeing how often you will need to add a log. But keep a
nice bed of coals burning the entire time and if the bed of coals begins
to get smaller the next time add 2 logs to replenish the bed of coals.
Now you know the cause and the way to fix the stale smoke issue.
Remember you want clear or opaque colored smoke coming from the chimney.
Open up the air damper in the fire box all the way open so the fire can
burn clean. Control the heat in the pit by the amount of coals and the
time between adding logs.
By the way if you are cooking on a pit that is heated with charcoal and
all you do is add a few small pieces of wood to the charcoal as it burns
(WSM, Backwoods, Big Green Eggs) you will very seldom every see this
problem as you are burning charcoal and it has already been burned down
and the gasses have already escaped during the process of making the
charcoal. A few pieces of wood will not usually cause the “Stale Smoke”
syndrome to occur.
If you would like to order some Texas BBQ Rub simply click here http://www.texasbbqrub.com/shopping.html
and get you some of the finest BBQ Rub in the market. It only takes a
few minutes to order on our secure site. We will get your order and it
will usually be mailed the next business day after your order is placed.
This concludes this issue of BBQ Made Simple and we will be writing more
on fire management and cover the charcoal burning pits in a couple of
weeks.
Remember to always think of the great men and women who are serving this
great country of ours and keeping us free and safe from those that wish
harm on this country.
If you know someone who might be interested in this article be sure to pass it on.
Dedicated to helping you cook the best BBQ.
Bill Cannon
Texas BBQ Rub.com
Real Texas BBQ Rub, Inc.
157 FM 359 Rd
Richmond, Texas 77406
bill@texasbbqrub.com
281-344-1076
PS: Clear the smoke in your pit and taste the wonderful difference in
the meat you are cooking. No more bitter tasting or creosote tasting
meat. A couple of adjustments are all it takes as you learned in the
article above.
PPS: If you need to order some Texas BBQ Rub it only takes a couple of
minutes and we will make it fresh and send it out to you. There is just
no other rub in the market that is this fresh and that does make a
difference the meat you are cooking. Click right here and order today http://www.texasbbqrub.com/shopping.html .
Copyright 2012 Real Texas BBQ Rub, Inc all rights reserved.
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