Our suggestive tips to avoid WHY IS MY BARBECUE MEAT DRY

Our suggestive tips to avoid WHY IS MY BARBECUE MEAT DRY

WHY IS MY BARBECUE MEAT DRY??

Summary:

The best way to keep meat moist while smoking is to follow the recommended cooking temperatures for meats! Wood fired cooking, wood smoker, electric smoker, charcoal grill, or gas grill a meat thermometer is a MUST! Meat cooking temperature is important for outdoor cooking to prevent why is my barbecue meat dry!

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You thought you timed the meat perfectly on your smoker or grill.  When it came time to cut it, all you found was a gray, dry former piece of meat staring back at you.

What went wrong?

Don’t fall into your old habits when it comes to outdoor cooking, whether you’re using a traditional wood or electric smoker, charcoal grill or gas grill.  Learn some easy tips to keep your foods juicy and enticing this outdoor cooking season.

Tip #1: Own a Good Meat Thermometer

There is no way around it!  You need to own a good meat thermometer.  That is truly the only way to know when meats are done before you keep them on the grill or smoker too long.  There is no one internal temperature that is good for all meats either!  Don’t think because you cook chicken until 160°F that this is the ideal temperature for beef, lamb, fish, pork, and sausage.

Tip #2: Know Ideal Food Temperatures

It is vital that you know when to pull the meat off a grill or smoker.  All chicken and turkey need to cook until 160°F (71°C).  Ham, sausage and hot dogs should have a minimum temperature of 140°F (60°C).  Pork including ribs and shoulder need to register 145°F (63°C) while pork steak, chops, roasts can have a range based on doneness preference: 120-130°F (49-54°C) for rare, 130-135°F (54-57°C) for medium-rare/medium, 145-155°F (63-68°C) for medium-well, and 155°F (68°C) and above for well-done.  Beef, lamb, and venison range 120-130°F (49-54°C) for rare, 130-145°F (54-63°C) for medium, 145-155°F (63-68°C) for medium-well, and over 155°F (68°C) for well-done.

Tip #3: Flip, Flip, Flip

When you grill over high heat, it becomes vital that you learn to flip more often.  The results will be better flavor, better color to the food, even doneness and a quicker cooking time.  The flip ensures that only even heat levels get in instead of too high which results in a burnt, charred mess.

Tip #4: Moist Burgers Every Time

Burgers can become extremely dry due to the higher heat level they are cooked over.  To keep as much moisture into the meat, here are a couple of tricks.  The first is to add 1-2 tablespoons of either mayo or Greek yogurt to your ground meat or turkey.  Mix well then form into your burgers. I sometimes like to mix in ricotta cheese!  Or you can add an herb-butter patty to the center of the burger to add moisture.  Be sure to follow Tip #3 with burgers!

Tip #5: Consider Marinating

Although you can now purchase cuts of meat in most stores pre-marinated, I beg you to do this step yourself to control the additives and preservatives that are commonly found in the prepackaged items.  Marinating cuts of meats, especially thinner cuts, produces great flavors and can make for a moister experience as the liquid finds the cracks and crevices on the meat.  It helps to make small slices in the cut of meat to help with the marinade absorption.  There really is no need to marinate overnight though you can do that.  Just know that a couple of hours for meat in a marinade is enough to produce a great outcome.  Plus, marinated foods reduced the unhealthy chemical compounds that can form when you use a hot grilling technique.

Tip #6: Considering Brining

A brine is a wet, salty, slightly sweet mixture that you soak your meat in.  The salt and sugar react with the protein in meats to help retain moisture.  It’s like having a protective moisture-shield around the meat.

Tip #7: Use an Indirect Method of Cooking

An indirect or two-zone cooking method refers to using one side of your equipment for heat while the other side is used for the actual food placement.  By keeping the lid on the grill or smoker, you will retain the heat and radiate it throughout the grill.  If you want to produce a crust on your food, you can easily move it to the direct fireside for a few minutes to accomplish that.  On a gas grill, you would lite the burners on only one side of the grill.  On a charcoal grill or smoker, you would place and lite the charcoal on just one side of the charcoal area.

Tip #8: Foil Wrap

Aluminum foil, the heavy-duty kind, works wonders at keeping foods moist.  By adding 1-2 ounces of liquid to the foil with the meat placed inside and any other ingredients you want to incorporate flavors from, you allow steam to be produced inside the packet and keep everything super moist.   Just be sure you crimp the foil tightly around the food so nothing escapes.

Tip #9: Extend the Cooking Time

If you’re able to plan out your outdoor cooking event, then consider doing a combination of a two-zone cooking method with lower level temperature cooking.  Any time you can cook at a lower temperature for a longer time, you allow the collagen in meat to breakdown producing a gelatin that releases great flavor.  The two-zone cooking method will allow the meat to receive heat in every direction at an even level.

There you have it!  Some concrete tips to ensure you can produce tender and juicy results on your grill or smoker and won’t say Why is My Barbecue Meat Dry!

Purchase products:

Wood Chips- Grande Sapore®, Minuto® & Piccolo®

Wood Chunks- Double & Single Filet

More Related reading on this subject

More Related reading on this subject

Additional reading:

-6 TIPS FOR A HEALTHY OUTDOOR COOKING SEASON

-WHY WON’T MY WOOD CHIPS SMOKE??

-WHAT WOOD TO USE FOR SMOKING: A PRIMER

-HOW MUCH WOOD TO ADD WHEN SMOKING

 

Dr. Smoke- slow and low will prevent your guest saying Our suggestive tips to avoid WHY IS MY BARBECUE MEAT DRY

Dr. Smoke- slow and low will prevent your guest saying Our suggestive tips to avoid WHY IS MY BARBECUE MEAT DRY

Electric Smoker Guy is our guest blogger discussion how to select the best electric smokers

Electric Smoker Guy is our guest blogger discussion how to select the best electric smokers

Electric Smoker Guy Guest blogger

HOW TO CHOOSE THE BEST ELECTRIC SMOKER

Summary:

Tips from the Electric Smoker Guy about electric smokers, best electric smokers, electric smoker reviews, small electric smoker and finally how to choose the best electric smoker. Read this and his blog to guide you in looking for a good quality smoker, purchasing electric smokers, analog smokers or digital smokers!

Listen to the audio of this blog

You don’t have to be an expert to prepare a perfectly smoked meat if you have the best electric smoker by your side. Now, you have to be aware that you can’t just come into the store and ask for the best electric smoker because that doesn’t exist.

The best electric smoker for me and for you doesn’t have to be the same model and that is why it is important to know what to look for an electric smoker. You don’t have to be modest, there are many electric smokers on the market which means that you can adjust almost every part of the smoker to your needs.

If you don’t know where to start, let me guide you through the process of picking the best electric smoker for you.

#1 Choose the Capacity  

The size of the smoker is the most important feature you can adjust because there is no need for buying a big electric smoker if you are smoking only for your family. If you want to smoke for your family and friends, go with the medium electric smoker and if you want to smoke for a large group of people, then I would suggest you take a look at the commercial-grade electric smokers.

#2 Choose the Place for It

Electric smoker has to be outside and you can’t smoke in the kitchen if you don’t have a special ventilation, which most homes don’t. Choose a place for it and see if it can stay there all the time. That place should be protected from the wind, the rain and under a roof. If you don’t have that place, buy a smoker with wheels so you can take it out of the garage to smoke it and store it again when you are done.

#3 Choose the Smoker Features

If this is your first smoker, choose the one that has a window on the doors so you can see the smoking process. That is very important, especially for rookies who aren’t sure what smoking does to the meat and how long it takes for the meat to be done. If you are constantly opening the door of the smoker you will lose smoke and the heat. That will prolongate the smoking process a lot. The window on the door should be from tempered glass to withstand the heat and it mustn’t be easy to break.

#4 Choose the Controller

The electric smoker can be analog and digital. The analog smoker shows you the temperature on a temperature gauge and it is not so easy to control it. The electric smokers, on the other side, are easier to control. You have to set the time and the temperature you want and the smoker will maintain the same temperature through the entire smoking process.

As you can see, smoking is not just picking the first smoker you see in the store and buying it. If you buy a good quality smoker you will be able to control the heat and the smoke better and that will result in a good smoked meat. If you choose the best electric smoker you won’t have to do anything, the smoker will do most of the hard work. But, if you want to learn more about electric smokers you can visit the site about them called the Electric Smoker Guy:

More Related reading on this subject

More Related reading on this subject

Additional reading:

-ELECTRIC SMOKERS: WHEN IS A WOOD CHIP DEAD?

-HOW MUCH WOOD TO ADD WHEN SMOKING

-SALT FREE SPICE RUBS- HEALTHY CHOICES

-Does Outdoor Kitchen Stainless Steel Rust

Dr Smoke

Dr. Smoke-Read more from the Electric Smoker Guy on his blog!

When is a wood chip dead? We discuss the Electric smoker and what the before chips and after chips! The chips should have full combustion for the proper smoke flavor.

We discuss the Electric smoker and what the before chips and after chips!- When is a wood chip dead? The chips should have full combustion for the proper smoke flavor.

ELECTRIC SMOKERS: WHEN IS A WOOD CHIP DEAD?

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Without question, electric smokers are by far the easiest smokers to manage as they require no charcoal lighting, no constant checking of the fuel supply, and usually no messy ash pan.  These are units that are designed to run on very little wood product, usually between 2-5 ounces because the actual ‘fuel’ is an electric coil.  No gas, charcoal, or pellet.

Are There Flavor Differences?

To answer the question of whether flavor differences exist between an electric unit and those that use combustible fuel sources, you need to weigh who the response is coming from.  For me, someone who has an electric unit (we need to have a good assortment of equipment to produce our recipes), I do indeed feel there are flavor differences.  Without the volatile gases that are produced with combustible items meaning wood and lump hardwood charcoal, there is less of a smoke flavor.  The trademark smoke ring on meats can also go missing with electric units.  Take this into consideration when deciding whether to purchase an electric unit.

The Small Wood Appetite

Electric smokers are very specific when it comes to the quantity of wood to use.  Most manufacturers will provide a measurement level in ounces that you need to adhere to.  If you should have an electric unit that does not include the reference to wood quantity but does have a wood tray, be sure not to overfill that tray.  Most units use between 2-5 ounces of wood product to start.  You may have to replenish the wood 1-2 more times depending on what your smoking.  Larger cuts of meat, plan on enough wood to fill the wood tray three times.

Solid Black Wood Chips

You followed the directions and placed the referenced amount of wood chip product in the unit but when the cooking time was finished, you looked at the chip tray and found most of the wood chips still in solid form.  Nothing was reduced to ash and all the chips were black in color.  Did something go wrong?

Black color to the wood chips means that the wood processed through most of the stages of combustion and turned to carbon on the outside, giving the distinct black coloring.  If the wood chips are still in sold form, then combustion was not complete.  Complete combustion would have reduced the chips to a pile of carbon ash.

Combustion Has Needs

To ensure complete combustion of a wood product specific factors need to be in place: air-fuel ratio, quality of the fuel, reduced moisture or water level, etc.  The 3 ingredients that must be present to sustain combustion are oxygen, heat, and fuel.  If you can achieve a balance of these 3 ingredients, you will achieve complete combustion and have great success with wood product used in an electric smoker.

Can Black Chips Be Re-Used?

The most important thing to remember about combustion is when wood is reduced to carbon, it produces very little if any smoke and has no flavor release.  To answer the question of whether wood chips that are black but still in solid form can be re-used, the answer is no.

Those chips will not give out any flavor, they simply will finish the final stage of combustion and turn to ash. when is a wood chip dead

Remove those black chips and add fresh, keeping the chips in the dry state when smoking with them.  You’ll find better results and less waste in the wood product you purchase.

Did you find When is a Wood Chip Dead helpful?  Let us know and be sure to follow and subscribe to us as we bring you innovative ideas for adding wood-fired flavoring to all types of foods, the SmokinLicious® way!

For related reading:

-SMOKE SIGNALS: LEARN WHAT THE COLOR MEANS WHEN COOKING WITH WOOD

-HOW MUCH WOOD TO ADD WHEN SMOKING

-WHY WON’T MY WOOD CHIPS SMOKE??

-GIVE ME THAT BEEF BRISKET!

Purchase Products for Electric Smoker (all units):

WOOD CHIPS- GRANDE SAPORE®

WOOD CHIPS- MINUTO® & PICCOLO®

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Dr Smoke- "Electric smokers fit a very nice niche in the market especially when open flame charcoal is prohibited by the environment (condo, time share). The smoldering of the chips will provide great smoke."

Dr Smoke- “When open flame charcoal is prohibited by the environment (condo, time share), electric smokers fit a very nice niche in the market. The smoldering of the chips will provide great smoke..”