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Elkhart, Illinois | 1. charcoal/wood piled on ends is how I smoke meat. When heat is kept at 200-225 degrees, you can actually place meat pretty close and doesn't ccok much differently than in center. The thick steel in that old NH3 tank is so thick it keeps heat very uniform. I originally planned to add a separate smoke box but really hasn't been necessary. I have thermometers on each end between end and center.
2. About the only time I use bone-in is when I use one out of our own beef. Most stores don't keep them because there is more waste. and people don't like paying for bone. I think the bone adds something to the taste and appearance. I usually remove the bones in one piece and then reattach with butcher string for cooking. That makes them easy to remove. Then you can cut them and serve with the meat if desired or as an appetizer before the meal. Nothing beats chewing on a big ole rib bone.
Dang, now I went and made myself hungry. | |
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Question for Black Dirt.
