Tips and Hints
Take PORK and BEEF out of the fridge 30 min - 1 hour before adding to the smoker/grill. Cold meat lower's the Temp of your cooking chamber.
CAUTIONChicken at room temp can set up with a Bacteria call SALMONELLA,Let chicken set at room Temp for no longer than 30 min, also discard any marinade that is used to marinate chicken,if you wish to use some marinade on the finished chicken, always have some reserved that is not used to touch the raw chicken. PLEASE REMEMBER THIS
Rubs are used to Flavor and Remove moisture from the surface of the meat(osmosis). Salt and Sugar are the two main ingredient's that set the process in motion. When creating your rubs, just remember that too much sugar will Caramelize and burn, but it is a necessary ingredient. (never Omit it) I like to let my Q set overnight in the fridge, seasoned and wrapped in paper (butcher store type).
1. Avoid using Charcoal Lighter fluid and pre-soaked (easy start) charcoal. You can add bad taste to your meats. (If you do use these type charcoal's) make sure to pre burn the coals to a gray ash, before adding to the fire. Another suggestion and the one that I use is to purchase a chimney Charcoal starter at one of your local hardware store or building supply company.
2. Avoid using green wood for smoking, this can add a bad taste to the meat. Stockpile some wood and let it season for several months, or take a short drive to the woods, and you will find all sorts of deadfall.
3. Invest in a few fire bricks, they will help maintaine a constant heat cutting down on the Temp spikes. In my Brinkmann Smoke'N Pit Pro, I have 5 bricks in the fire box, and 8 bricks in the smoking chamber. I have the 1x5x8 bricks.
4. Never use wood from conifers (pine, fir, cedar, cypress, rewood, spruce, to name a few.
5. Never get in a hurry with your Q. Once the smoker is at temp, relax and let the smoke do the rest. On useing charcole grill, the best heat source is when you can hold your hand over the coals for a count of four (4). This to me is a med-high heat.