OK, dumb question of the day

[Saber 4]

For those of you that never heard of or used an SRG they cook really fast with infrared energy reason for this thought.


I now know (well think I do) of why I can get the smoke into the butt.   When I do a normal SRG cook I start the unit out on high setting and leave it there till the smoke is rolling (using a Tommy Ring) and then add the butt. 

15 min's later I turn the SRG down to low and finish the cook that way.  Well if the infrared is doing it's job then the outer part of the butt is cooking and sealing it's self with bark and this would keep the smoke from getting passed the out layer.

Next butt will go like this....   One butt will be cooked the normal way and I'll add a second butt when the SRG is turned down to low.  Both will get pulled after sitting 2 hrs FTC then I'll compare them

Love testing,  stay tuned  :)

Tommy,  you might also try spritzing with water or apple juice during the smoke time. I saw a food network show that was showing how Black Forest Hams were made and they were taking them out of the smoker every so couple of hours and dunking them in hot water then back in the smoker. The company chef said that was how they got the deep smoke and color that makes a ham a Black Forest ham. I don't know if that's the original method or a newer factory method but it seemed to make sense as I watched it.

robert

[Habanero Smoker]

The pellicle, as it pertains to meats that are going to be smoked, is a chemical reaction of proteins, salt and water. This reaction happens on the surface of the meat. The development of the pellicle is most noticeable in chicken and salmon. To find a better definition and understanding, visit some of the smoking salmon forums and/or sites.

Pellicle creates a tacky film on the surface of the meat. Being tacky it contains moisture and the amount of moisture can vary depending on how long you air dry. According to which source you are reading, some sources state the food will not pick up smoke as without the pellicle; other sources state it will not pick up smoke as efficiently without the pellicle; and there are sources that state it will improve the smoke flavor by limiting the amount of compounds in the smoke that can produce a bitter flavor.

tskeeter;
I'm relying on memory, and it may have been 8 - 9 years ago, so believe it is in that thread, and I believe that it was Kummok who mentioned it. Also some time back when Bradley migrated their old forum to a different one, a lot of posts disappeared. If you can't find it, or want to save some time, I know Kummok follows that thread, so if you post a question asking him about the pellicle he may reply.

[tskeeter]

The pellicle, as it pertains to meats that are going to be smoked, is a chemical reaction of proteins, salt and water. This reaction happens on the surface of the meat. The development of the pellicle is most noticeable in chicken and salmon. To find a better definition and understanding, visit some of the smoking salmon forums and/or sites.

Pellicle creates a tacky film on the surface of the meat. Being tacky it contains moisture and the amount of moisture can vary depending on how long you air dry. According to which source you are reading, some sources state the food will not pick up smoke as without the pellicle; other sources state it will not pick up smoke as efficiently without the pellicle; and there are sources that state it will improve the smoke flavor by limiting the amount of compounds in the smoke that can produce a bitter flavor.

tskeeter;
I'm relying on memory, and it may have been 8 - 9 years ago, so believe it is in that thread, and I believe that it was Kummok who mentioned it. Also some time back when Bradley migrated their old forum to a different one, a lot of posts disappeared. If you can't find it, or want to save some time, I know Kummok follows that thread, so if you post a question asking him about the pellicle he may reply.

Thanks, Habs.  I went back and looked at Kummock's salmon thread and reviewed the information I think you are talking about.  It was helpful to review the information after getting a little better informed.  Now I understand better what Kummock is saying.

Dang, I love these types of discussions.  I keep learning how to get better at this smoking thing.  By the time I'm looking at the grass from the bottom side, I might be pretty good at it.  Thanks to everyone who has provided input to this and other similar discussions!