Brinkman smoke n grill

[jspchief]

Originally Posted by Dunit35

What wood pellets should I buy for beef, pork, fish, etc? I've heard oak is good for beef. Mesquite is strong, and fruit woods are usually the way to go. Anybody know what is best?

I would reserve the stronger ones for beef like mesquite and hickory. Fruitwoods are good for pork, as well as milder woods like oak and maple.

For anyone just starting out smoking, I always give the same advice. Keep a journal. Document things like the wood, rub, cooking method, etc. There are a lot of different ways to smoke good meat. Personal taste and actually being able to track what you did that gave you the results you liked helps.

Conversely, because there are so many different ways to get it right, you can get away with "winging it" alot. If you aren't that particular, just try something different from the web every time.

[Dunit35]

Originally Posted by jspchief

I would reserve the stronger ones for beef like mesquite and hickory. Fruitwoods are good for pork, as well as milder woods like oak and maple.

For anyone just starting out smoking, I always give the same advice. Keep a journal. Document things like the wood, rub, cooking method, etc. There are a lot of different ways to smoke good meat. Personal taste and actually being able to track what you did that gave you the results you liked helps.

Conversely, because there are so many different ways to get it right, you can get away with "winging it" alot. If you aren't that particular, just try something different from the web every time.

Thanks. I plan on writing stuff down as I go. I'm doing kc strips tonight on it. From what I'm reading you can smoke them at 225 degrees for 20-30 minutes until internal temp of 110-120. Then it says to jack the temperature to the high stage (400-450) for 1-2 minutes per side for searing, remove at 130-140 depending on how you like it.