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Post by tom9193 on Aug 3, 2013 15:56:06 GMT -5
has anyone used the kingsford charcoal with the mesquite(brown bag) or hickory(green bag) all ready in it?  |
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Post by ecripps on Aug 3, 2013 21:13:24 GMT -5
Used it. Meat ended up being over smoked. Stick with the kingsford original.
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Post by tom9193 on Aug 3, 2013 21:43:23 GMT -5
did you use just the charcoal exclusivly???
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Post by ncsmoker on Aug 4, 2013 1:26:07 GMT -5
It's best to use the Regular Kingsford and add your own wood chunks or chips. This way you can control the amount of smoke you add to the meat. As noted above the Kingsford Hickory can add to much smoke. Also you can use different woods such as apple, or maple, or pecan or cherry to the meats your smokes.
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Post by tom9193 on Aug 4, 2013 9:31:20 GMT -5
i have been following the direction to a T! and i am using the blue bag kingsford. i also posted a thread titled "off taste" with no help i was wondering if maybe im over smoking the food and wanted to try something diffrent
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Post by ncsmoker on Aug 6, 2013 19:06:50 GMT -5
Tom you can easily over smoke your meat. To much smoke can cause it to be bitter. Don't know what you have been smoking. The type of wood you use and the amount of wood and the time you smoke the meat can also affect the flavor of the meat. Watch the size of the chunks 6oz of wood is not very much. If you use all Hickory try using part hickory and some oak and apple or cherry. Keep the smoking time to the first 3 hrs for ribs and the first 6 hrs for pork butts and brisket. I don't like using Mesquite for brisket and most Texas Q's will use all oak. Also only use wood chunks as chips can be to volatile and cause to much smoke causing you to replace them to often. You also want a light blue to pure white smoke coming from the vent. A dark smoke indicates an incomplete burn of the wood chunks.
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