Close the Stack on Your Offset for Juicier Meat? | Smoke Lab with Steve Gow | Oklahoma Joe's®️
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- Опубліковано 15 вер 2024
- Should you close the stack damper on your offset for juicier BBQ? Steve Gow from @smoketrailsbbq conducts an experiment to find out whether closing the stack increases the juiciness of BBQ.
Smoked Pork Tenderloin
TOTAL SERVINGS: 4
PREP TIME: 15 mins
COOK TIME: 2 hrs
INGREDIENTS
Pork tenderloin
Your favorite rub
Your favorite sauce
THE COOK (2 hrs)
Season pork tenderloin with your rub of choice
Light charcoal in firebox and maintain temps at 225 f, adding small chunks of wood every 30 minutes for smoke.
Continue cooking for approximately 2 hours or until tenderloins reach 145 degrees internal.
Remove tenderloin from smoker, sauce, slice and serve.
WHAT SMOKER/GRILL WAS USED: Oklahoma Joe’s Longhorn Offset Smoker
Glad you're back as you are the best presenter on this channel.
Cheers!
The more you close the stack the more "oven-like" the smoker becomes. A thought occurred for bigger cuts of meat; you could close the stack until it reaches a certain internal temp then open it to develop color and or bark. It could be great for no-wrap briskets.
That's a good analogy. It reduces the airflow so it's more oven-like in that regard. Definitely more smoke lingering though, which is unlike an oven haha!
Stack closed down some, it’s more like an oven. Stack wide open, it’s an air fryer.
It’s Been my experience that it does cook quicker closed down some, I start briskets closed down 1/2-2/3 of the way to build smoke flavor and put on color, then open the stack after few hours as the cook progresses to render fat and back off the heavy smoke.
Thanks for sharing tips and tricks of how you cook. I normally wait until the color and tenderness is to my liking. I never look at the temp for meat. The only temp I look at is the cook chamber. Thanks for also telling us the outside temp. The outside temp effects every bbq. We never talk about that!!!!
I always say every smoke is different because of the conditions you are cooking in.
Sometimes, you even have to turn your smoker in a different direction because of the wind.
You have to adjust according to the conditions. 👍🏾
Yep, huge impact. especially humidity.
Hey Steve, I tried bacon smoked with corn cobs. It was delicious. It may be a cheaper and easier way to smoke meat.
CORN COBS! love that idea
Need your Pitt build video!
There's some helpful information to draw from this experiment. I personally don't care for heavy smoke, however one way to make use of this information, is to close the smokestack some during a wrapping phase.
Great idea!
if i ever closed the stack my grandpa kick my butt. lol you want that air draw. smoke in and out fast.
I don't disagree with you necessarily but what if you want more smoke flavor?
@@SmokeTrailsBBQ you want that smoke to kiss the meat on its way out
So slightly closed stack might be better for something you dont want to dry out, like a big turkey crown 🤔
Yea but I'd be careful, turkey can get over-smoked pretty easily. Maybe if you were running all charcoal or higher % charcoal with less smoke
upvote for using hypothesis correctly and not theory! Also we spoke about the anova steam oven, I do not recommend it anymore as they will charge you 10 dollars a year to use the wifi function which basically is the whole oven.
I heard about that haha! I think it's going to alienate a lot of their customers.
If it's closed it will choke the fire so I won't do that add a water pan for moisture
It chokes it off if it's too closed, a little bit is fine. Also depends on the coal bed heat and how open the intake damper is
Leave that stack open a can of beer and put it below the meat for extra moist anything
Texas is humid? Like Florida?
Houston yes, Amarillo no
It depends on the wind direction.If you are getting a south wind, then it will make it more humid no matter what part of Texas you're in.
Definitely more humid than most places haha
In other words: almost closed stack means adding more wood to achieve that same temp and creates a smokier result?
Also, smoke adheres to wet meat better than dry meat.
What did you do to get blue smoke with more wood?
Dirty smoke ?
It will create dirty smoke if it's really closed off and the fire starts smouldering. But as long as the fire is burning with a flame, it's unlikely the smoke will go into what I would consider "dirty" territory.