Question about Masterbuilt Master Barbecue 7 in 1 Smoker - M7P
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Posted on Jan 02, 2017
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Posted on Sep 05, 2010
SOURCE: is it better to put
You want it to be as high up in the cooker as possible so that the smoke will flavor that meat. Low temps and slow smoking is the only way to go. Never have the meat directly over the heat source or it will dry out, have the meat over the pan full of water with beef stock and a little liquid smoke. Don't let that pan go dry. Place an old cast iron pan in the bottom over the flame and add hickory wood to it. Keep the fire real low so the the hickory wood will smolder in that pan. Keep the temp around 200f inside that smoker. Let it go all day. You can do a turkey or a ham or both. Let the ham drip over the turkey or vice-versay. Get a cajun injector and pump that meat full of spices. Just do not be in a hurry. Low and slow is why you bought this cajun microwave right? Use a meat thermometer to verify internal temps as described on meat package. Chill down some beer. When do we eat? I am getting hungry.
Posted on Nov 13, 2010
SOURCE: How long and at what
To use your Brinkman Smoker or Other Smokers
1... Marinate or place a rub on the meat you will be smoking, and let it sit for a few hours or overnight in the refrigerator.
2...Cover your wood chips with water(and if you wish you can add some Jim Beam Whisky or other flavorfull liquids in a bowl with the water, 1 inch above the wood chips and use a flat peice of metal (pie pan,etc.)to weigh the wood chips down underwater.
You will do the wood chips at least 24 hrs before you plan to start smoking this gives the wood time to soak in the flavorfull liquids.
3...Start a fire in the smoker having the fire below the meat, use hardwood or charcoal,
Once they are coated with gray ash, you can place the meat on the racks.
I would place an aluminum drip pan under the center portion of the cooking area on your smoker, to catch the juices from the meat.
4...Place the meat in the smoker on the grilling surface, and place the wood chips over the charcoal and hardwood in the main grilling area Close the lid and do not open it unless you must add wood chips during the cooking process.
5...Continue adding wood chips to the tray as needed during the time you are cooking.
If you have a Brinkmann or other smoker with one chamber for placing the wood chips and the meat, add wood chips only once per hour.
6...Apply your sauce to the meat one hour before the meat should be done.
Test your meat with a thermometer for for an internal tempreture of 160 degrees for medium and 170-180 degrees for medium well to well
Note: Apply the sauce quickly to avoid loosing the heat in your smoker if you leave it open too long it will allow the heat and smoke to escape, increasing the cooking time.
Close the lid if it needs to continue cooking till you reach the right internal tempreture
7...Test your meat with a meat thermometer after a few hours of cooking time.
Make sure your meat is at least 160 degrees internal tempreture for medium and more than 170 degrees for medium to well.
Close the lid and maintain your heat if it needs to continue cooking.
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Posted on Sep 05, 2011
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