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SMOKE BREAK: Less is more.

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Once the meat has reached 140°F, extra smoke gives diminishing results - so don’t keep feeding in wood! Don’t over-smoke it, and be sure to use the right wood. If temperatures aren’t kept consistent, or if the wood used is too green, it can lead to too much creosote, a compound in smoke. You’ll end up with a taste as bitter as your ex.

Also when taking about wood there are a number of woods people prefer paired with an equally numerous amount of foods to go with them. Apple wood goes well with pork and fish, Hickory or mesquite go better with beef. Then there is what I have found to be my favorite and that’s oak. There are a few different types of oaks, but what I have found is that it’s very hard to over-smoke meat when you’re using oak.

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