Meat Recipes

Smoking Meat Week: Smoking 101



Karl Engel, head chef at Pigcasso BBQ in Tulsa, gives us the lowdown on the basics of smoking meat.

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50 Comments

  1. I've just started smoking meat. Last weekend, I smoked a half rack and a pork loin for about 5 hours. The meat tasted good, but wasn't as tender as I like. suggestions?

  2. Well…opinions are like buttholes everybody has one. Im here bc I know zero abt smoking. So I'll follow your lead and learn. Thanks for putting up the video!

  3. Have you ever heard of this…. I received a water smoker from Weber. I placed a whole chicken on for a 4-5 hour smoke. light smoke with applewood. the inside was nice a juicy and perfectly done. The outside ring tasted bitter. Well being the hog I am, I ate a lot of it. For the next three day I was doubled over in pain … went to the dr… many test later I ended up with uclers from chemical burns from mouth to exit……5 years later I am now getting over last bit of healing…I can eat peppers again….. I havent used the smoker since but I think I am ready to fire it back up……what in your opinion could have caused this? Creasote is the first thought…..

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