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TIPS
IN USING A Tejas Smokers®
PIT
Look at our
collection of recipes and shortcuts listed on this website,
www.tejassmokers.com ! Detailed instructions are included with every
smoker pit (and the most recently updated product instructions and tips
are listed on this website) ...please follow these directions EXACTLY to
get the best results. These directions were written in consultation with
championship barbecue cooks and will really help you to achieve optimum
results early on. Start with our “TRIED and TRUE” methods and after you
have cooked a while then start improvising a little. Although
practically ANY wood that gives a nut, fruit, or berry will be suitable
for use in a smoker pit, we recommend you start out “learning your pit”
with oak or pecan. These are hard woods that give a mild smoke
flavoring. The fruit woods are softer and burn more quickly. Recently
cut mesquite and hickory can give a bitter flavoring to the meat. We
recommend that mesquite be seasoned for at least three years. Avoid the
use of green (recently cut) mesquite. The wood logs need to be seasoned
and bone dry. You are looking for clear smoke when the fire settles
down. This is important. All the flavoring comes from the wood. Don’t
cut corners with the quality of the wood. The initial seasoning or
“burn-in” of a smoker pit is especially important. Do the “burn-in”
exactly like we say. Experience tells us that the cooking temperature of
a smoker pit ought to be 225 degrees for everything except brisket (200
degrees) or poultry (275 degrees). Water should be in the bottom of the
cooking barrel to keep the humidity level high around the meat. Smoking
times per pound @ 225 degrees are 1 hour/pound for brisket, venison, and
duck; 45 minutes/pound for turkey and leg of lamb; 40 minutes/pound for
beef ribs and pork roast; 35 minutes/pound for pork ribs; and 30
minutes/pound for whole chickens and link sausage. These times are a
guide and may vary from pit to pit. While cooking do not puncture the
meat with tongs, forks, knives, because the whole object of slow smoking
with water below is to keep the juices inside the meat. Get a pair of
heavy-duty rubber gloves to gently handle the meat. Your efforts will
result in the finest, juiciest meats that anyone can cook. It isn’t
fast, but it is wonderful! A Tejas Smokers® pit can make it simple.
Tejas
SmokersÔ
P.O. Box 4158
Houston,
Texas 77210-4158
(713) 932-6438
(713) 222-6096 fax
or contact us
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