Smoke house?

Question

My husband just recently built a smoke house. He made some steaks and then smoked them and it was awful. So I was wondering if your supposed to smoke the meat and then cook it or the other way around?

Answer 1

Smoking the meat *IS* cooking the meat!

Smoking works best on tougher cuts of meat: hams, roasts, sausage. There is a reason you dont' see smoked steaks for sale; as you said, they are awful.

Answer 2

Generally you smoke it and cook it at the same time. For the smoke to penetrate the meat it takes time.I keep my smoker at about 220-240 degrees F. Takes about 7-10 hours for a brisket. Steaks really are not the good for smoking, too small. I suspect your steakes were too smoky for you, maybe bitter tasting? Also what kind of wood was used and was it green?

Answer 3

Had the labour get together caught to it is thought as specified by the 2005 manifesto then there could be. There could now be personal golf equipment and pubs which didn't serve meals open to people who smoke. Smokers have been greater than completely happy to take delivery of this. As it's the labour get together imposed a blanket ban. That is why people who smoke are pissed off - humans don't like being lied to. Had labour made transparent their actual intentions earlier to the final election then 10 million people who smoke could have dragged themselves to a polling sales space to vote in opposition to them. If anybody honestly manages to kind people who smoke right into a strain institution it's going to motive a predominant re-believe in political circles. A begin has been made at the downing avenue internet site with a petition calling for them to face by way of the 2005 manifesto.

Answer 4

Smoke first, then grill or finish however you like. The other question might be what kind of wood did he use and what was his method? Feel free to ask offline if you'd like.