How much smoke is the right amount?
Hello all! I just got a new Smoke Hollow grill / smoker. It is a hybrid and has a sear burner, gas grill charcoal grill with attached smoke box. I attempted to smoke just one rack of ribs and I ...
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FWIW, I've always found brining to be a bit easier to get right (or it's more forgiving) than injecting (for me, anyway).
On smoking, you don't need to bathe the meat in smoke for the whole cook time; Also, one needs to damper down the grill so that the wood chunks are simply smoldering, not combusting (i.e. no yellow/orange flame).
I am not familiar with your grill, but I've always found that an offset smoker helped separate the heat and the flame (if any) from the smoke and the meat.
On smoking, you don't need to bathe the meat in smoke for the whole cook time; Also, one needs to damper down the grill so that the wood chunks are simply smoldering, not combusting (i.e. no yellow/orange flame).
I am not familiar with your grill, but I've always found that an offset smoker helped separate the heat and the flame (if any) from the smoke and the meat.
