Smoking in two steps

China Joe · June 07, 2005, 02:49:16 AM

Has anyone tried two steps for long smokes. What I mean is do half of the smoking one day and then refrigerate and complete the smoking on the second day?

I am going to open a BBQ Restaurant here in China and it may be difficult to do the long smoking overnight.

Thanks,
Joe[8D]

Habanero Smoker · June 07, 2005, 09:23:38 AM

I have smoked a turkey in the BS, long enough to apply the smoke, and finished by roasting it in the oven, and obtained good results. Once a thunderstorm knocked out my power for 6 hours, after a brisket had been in the BS for 5 hours. I FTC it and put it back in the smoker and it came out alright, but a little dryer then usual. If it happens again, I would have left the brisket in the foil, while finishing it off.

I would believe that if you applied the smoke on one day, let the meat rest, and finished barbequing it the following day, it should work. I would expect the smoke flavor to be mellower. After smoking the meat the first day, I would wrap the meat in plastic and foil before refridgerating, to minimize the loss of moisture.

Chez Bubba · June 08, 2005, 12:09:37 AM

My concern, second to the aforementioned by Habby, is that it takes so long to bring the meat up to the desired temp, it seems like you would be starting from scratch on day 2 except for the smoke flavor. Does partially cooked meat warm up faster than raw?

Also seems to be doubling its' time in the danger zone, prolly not a good idea.

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

Habanero Smoker · June 08, 2005, 12:50:11 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Chez Bubba
 My concern, second to the aforementioned by Habby, is that it takes so long to bring the meat up to the desired temp, it seems like you would be starting from scratch on day 2 except for the smoke flavor. Does partially cooked meat warm up faster than raw?

Also seems to be doubling its' time in the danger zone, prolly not a good idea.

Kirk

http://www.chezbubba.com

Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
<hr height="1" noshade id="quote"></blockquote id="quote">
That's a good point about how long will it take to bring the meat back to the desired temp. on the second day.

About the meat being in the danger zone too long, once smoke is applied to the surface of meat, it acts as an anti-bacterial. It will prevent bacteria for growing or living on the surface of the meat. So for that period of time, to do the second stage of smoking, bacteria should not be an issue.

China Joe · June 08, 2005, 01:51:28 AM

Thanks for the info,
I didn't think about having to bring the temperature back up, but it probably would cause a problem time wise.
I may have solved the problem. I am associated with a Chinese restaurant and they have 24 hour security. I can probably get the night man to keep an eye on the smoker and call on of my cooks if there are any problems.
I am converting a proofing box to use for a smoker. The price was right and it should do fine. We are just about finished with the remodeling and will open next weekend if all goes well.

Joe

Chez Bubba · June 08, 2005, 05:18:37 AM

Best of luck china-man![8D]

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

Habanero Smoker · June 08, 2005, 09:52:39 AM

You should do well. There are a lot of mouths to feed over there.

When I was in the service, I was stationed in Korea (no not the war). I had the opportunity to stay with a Korean family for two days. They cooked over charcoal, and their food was delicious. So you may have found a niche in the market place.

Chez Bubba · June 09, 2005, 03:53:02 AM

Biggest problem I see is the night man snackin' on your morsels![:D][:D]

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

China Joe · June 11, 2005, 01:28:27 AM

Hi All,
Thanks for the good comments and good wishes.

I was hoping to open on the 18th but I may be delayed for 1 week. Everything here goes so much slower than in the states but the people are wonderful. I am associated with a large established Chinese restaurant so that should help a lot.

They cook on chacoal a lot here too and call it barbecue so at least they are familiar with the term even though it's much different.

Joe