{"id":5007,"date":"2020-12-12T09:00:03","date_gmt":"2020-12-12T14:00:03","guid":{"rendered":"https:\/\/www.smokinlicious.com\/blog\/?p=5007"},"modified":"2021-10-25T12:56:57","modified_gmt":"2021-10-25T16:56:57","slug":"10-things-you-do-that-ruin-your-smoking-grilling-experience","status":"publish","type":"post","link":"https:\/\/www.smokinlicious.com\/blog\/10-things-you-do-that-ruin-your-smoking-grilling-experience\/","title":{"rendered":"SMOKING & GRILLING MISTAKES- 10 THINGS THAT RUIN YOUR EXPERIENCE"},"content":{"rendered":"
\"Don't<\/a>

Don’t ruin your experience by making simple smoking & grilling mistakes!<\/p><\/div>\n

10 THINGS YOU DO THAT RUIN YOUR SMOKING & GRILLING EXPERIENCE <\/a><\/span>Share on X<\/a><\/span><\/h2>\n
\"Listen

#smokinlicious <\/strong><\/p><\/div>\nhttps:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/10-THINGS-YOU-DO-THAT-RUIN-YOUR-GRILLING-AND-SMOKING-EXPERIENCE-FULL-BLOG-AUDIO.mp3<\/a><\/audio>\n

W<\/span>e\u2019ve all had those moments when the food comes off the smoker or\u00a0 grill<\/a>\u00a0 and we wonder, What went wrong??<\/em><\/strong><\/p>\n

Sometimes the event is so bad you want to swear off\u00a0 outdoor cooking<\/a>\u00a0 for good because of committing common smoking & grilling mistakes.\u00a0 I\u2019m here to ask you to step away from the ledge and think about whether you do any of the following things.\u00a0 The more items on the list you engage in, the more likely you can benefit from my suggestions.<\/p>\n

SMOKING & GRILLING MISTAKES:<\/em><\/strong><\/span><\/h2>\n

#1 Resting Meat<\/em><\/strong><\/span><\/h2>\n

T<\/span>his tends to be the common practice for roasts and steaks\/chops.\u00a0 You\u2019ve managed to get a nice crisp skin to the roast or steak and then you let it sit or rest, thinking it will make the outcome juicier.\u00a0 You end up with a soft skin, a wet outside, and waxy fat.\u00a0 These are meat cuts that don\u2019t require resting.\u00a0 In fact, they will rest enough on your dinner plate so they are best served hot of the grill or smoker, without a rest period.<\/p>\n

#2 Using Too Much Wood<\/em><\/strong><\/span><\/h2>\n

Y<\/span>ou know that charcoal and gas are the fuels used to reach and maintain temperature while you\u2019re cooking, and that hardwood is what flavors your food.\u00a0 You want to ensure there is adequate smoke flavor so you add 10 pieces of\u00a0 wood chunks<\/a>\u00a0 to the hot coals when you start cooking.\u00a0 Then after the first hour, you add another 6 pieces of wood.\u00a0 STOP!<\/strong>\u00a0 That is way too much and simply put, a waste of a tree. On average it takes just 6 ounces of wood to start flavoring meat.\u00a0 My rule of thumb is to add 3-4 wood pieces for a full chimney of charcoal plus a couple of pounds of unlit.\u00a0 Only when those pieces are fully combusted (black and ashy) do I add a couple more pieces.\u00a0 Depending on what and how long I\u2019m cooking, I may only use 6 pieces total.<\/p>\n

#3 You Soaked Your Smoking\/Grilling Wood<\/em><\/strong><\/span><\/h2>\n

I<\/span> know this is one of the biggest controversies out there when it comes to smoking with wood.\u00a0 To soak or not.\u00a0 I take the stand that you should never soak the wood as adding water will only fluctuate your cooking temperature and take more energy away from the fire to steam the water from the wood.\u00a0 Remember, the wood cannot start to combust until the excess water has been vaporized.\u00a0 Work with a wood that has at least 20% moisture for the best flavor.<\/p>\n

#4 Room Temperature Meat<\/em><\/strong><\/span><\/h2>\n

I<\/span>t is well documented that when you want to attract smoke vapor from burning wood, colder temperatures are like a magnet.\u00a0 Don\u2019t take the meat out of the refrigerator until right before you\u2019re ready to place it on the grill.\u00a0 In addition to attracting smoke vapor, colder temperature meats will warm up faster in your equipment than if you left them out on the kitchen counter.<\/p>\n

#5 Searing to Lock in Juices<\/em><\/strong><\/span><\/h2>\n

T<\/span>his is the one item even well-known restaurants can get wrong.\u00a0 Searing meats before finish cooking does not<\/strong> lock in the juices.\u00a0 What it does do is brown the outside of the meat and firm up the outer surface, giving a distinct pleasant flavor.\u00a0 The meat fibers do not get sealed by this method or produce any additional juiciness to the meat.<\/p>\n

#6 Marinating Overnight or Longer<\/em><\/strong><\/span><\/h2>\n

A<\/span>s marinades tend to contain oil and meat is made up mostly of water, the two tend to compete against each other.\u00a0 Here\u2019s the thing with marinades.\u00a0 Marinating for long periods of time do not allow the marinade to penetrate any deeper than if you marinate for just one hour.\u00a0 In fact, you have an increased risk of breaking down the meat fibers too far with a marinade, producing a soggy outer layer.\u00a0 Stick to short marinade times and understand most of that flavor will penetrate only to the outside layer.<\/p>\n

#7 Don\u2019t Trim the Fat Cap<\/em><\/strong><\/span><\/h2>\n

J<\/span>ust like meat being made up of mostly water, fat is made up of oil.\u00a0 Again, water and oil don\u2019t mix.\u00a0 Leaving a fat cap on meat only allows it to melt and drip into the equipment you\u2019re using.\u00a0 This can produce some additional flavors to the meat but allow too many drippings into the fire area, and you\u2019ll cause flare ups that will deposit soot onto your meat.\u00a0 Don\u2019t forget, most of us have a habit of trimming fat off meat before we consume it.<\/p>\n

#8 It\u2019s Done When There\u2019s No Pink Meat<\/em><\/strong><\/span><\/h2>\n

<\/p>\n

I<\/span>\u2019m not sure how many ways I can say this so I\u2019ll be blunt.\u00a0 YOU NEED AN EASY READ DIGITAL THERMOMETER WHEN YOU COOK!!\u00a0 That is the only way to know when various meats and poultry are fully cooked.\u00a0 Follow safe temperature guidelines and don\u2019t go by the color of the meat.\u00a0 Remember, bone marrow reveals itself differently in animal proteins which causes variation in pink, red and even purple coloring near bone.<\/p>\n

#9 Steak Should Always Have Grill Marks<\/em><\/strong><\/span><\/h2>\n

G<\/span>rill marks are not the mark of a great\u00a0 steak<\/a> !\u00a0 A uniform brown coloring on the meat\u2019s surface is what your goal should be.\u00a0 That means a deep sear was achieved and great flavor is hidden underneath.\u00a0 The only way to achieve that is to learn how to direct cook the steak with a higher cooking temperature and frequent turning.\u00a0 This allows for maximum radiant heat and even coloring and cooking.<\/p>\n

#10 You Use Something Other Than Water in the Water Pan<\/em><\/strong><\/span><\/h2>\n

T<\/span>here are all kinds of justifications for why liquids like beer, juice, wine, etc. should be used in a water pan while cooking.\u00a0 It produces better flavor, it penetrates deeper, it produces more moisture.\u00a0 Let me be clear. \u00a0 It\u2019s called a water pan for a reason.<\/a> \u00a0 It is designed to hold water and hot water at that.\u00a0 By starting with hot water, you allow the energy of the fire to go directly to cooking the meat not heating up the water.\u00a0 Water evaporates which produces a moisture rich environment keeping meats from drying out.\u00a0 Other liquids will not evaporate and could even burn in the pan due to sugar alcohol levels.<\/p>\n

Even if you\u2019ve checked off a lot of these items as practices your guilty of engaging in that have resulted in smoking & grilling mistakes, it\u2019s easy to turn around your outdoor grilling and smoking skills.\u00a0 In the end, it will be safer for your guests, better for your meat investments, and an overall more pleasurable experience doing the cooking.<\/p>\n

D<\/span>o you have a bad habit you turned around when you grill and smoke?\u00a0 Leave us a comment to let us know.\u00a0 We welcome all types of questions and encourage you to follow and subscribe to our social channels so you don\u2019t miss anything.\u00a0 We look forward to providing you with tips, techniques, recipes, and the science for all things wood-fired cooked.<\/p>\n

SmokinLicious\u00ae products used in this blog:<\/h2>\n

Wood Chunks-\u00a0 Double & Single Filet<\/a><\/h3>\n

 <\/p>\n

\"More

More related reading on smoking & Grilling tips and technique see our directory on previous blogs!<\/p><\/div>\n

 <\/p>\n

Additional reading:<\/h2>\n

-WHY IS MY BARBECUE MEAT DRY??<\/a><\/h3>\n

-WHY WON\u2019T MY WOOD CHIPS SMOKE??<\/a><\/h3>\n

-WHAT WOOD TO USE FOR SMOKING: A PRIMER<\/a><\/h3>\n

-HOW MUCH WOOD TO ADD WHEN SMOKING<\/a><\/h3>\n

 <\/p>\n

\"Dr.

Dr. Smoke bringing you Smoking & Grilling tips, tricks and technique to make you the “King of the neighborhood Q”<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

it\u2019s easy to turn around your outdoor grilling and smoking skills. In the end, it will be safer for your guests, better for your meat investments, and an overall more pleasurable experience doing the cooking.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[138,81,1,937],"tags":[1054,1053,1055,1049,1052,1048,1051,1050,1056],"class_list":["post-5007","post","type-post","status-publish","format-standard","hentry","category-cooking-with-wood","category-dr-smokes-insights","category-general-smoking-information","category-wood-cooking-methods","tag-digital-cooking-thermometer","tag-fat-cap","tag-grill-marks-as-an-indicator-of-doneness","tag-how-much-cooking-wood-should-be-used","tag-marinating-time-for-meat","tag-resting-meats-after-cooking","tag-searing-meat","tag-should-cooking-wood-be-soaked","tag-what-does-a-water-pan-do-in-a-smoker"],"yoast_head":"\nSMOKING & GRILLING MISTAKES- 10 THINGS THAT RUIN YOUR EXPERIENCE - 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