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SL-Maindish- Smoked Meats Recipe


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     SL-Maindish- Smoked Meats

Category   Entrees - Maindishes
Sub Category   Grilling
Preptime   5-6 hours

charcoal biscuits
hickory or other smoking chips/wood
temperature guage
ribs or roast 250 degrees
fruit/onion stuffed bird 200-225 degrees
pork chops 200-225 degrees

The smoking process takes about 5-6 hours on a large grill, 8-10 hours on a small grill. The object is to add coals and chips/wood as needed to maintain the temp at 250 degrees.
Begin by soaking your chips/wood overnight or at least 30 minutes prior to smoking. With a large grill/smoker, start your coals off to one side of the inside of your grill with approximately 10 coals like you would for grilling, 2-4 coals for small grill. DO NOT PUT HEAT DIRECTLY UNDER MEAT.
Drain and squeeze water from chips/wood and place a few at a time on the hot coals. Then, put the meat on the rack far enough away from your heat source to keep your meat from cooking. NO FLAME! Close the lid and adjust the draft to keeping the coals burning without flames. Maintain temp at 250 degrees.
The object is to create an oven effect in your grill/smoker. All your coals are pushed to the side/outer perimeter of your grill while your meat sits to one side/in the center of your rack with the lid shut to hold in the heat & smoke. When you're ready to cook the meat, add more coals to increase the temp to 350 degrees for about 1 hour depending on the amount of meat in your grill/smoker. The meat should be 'Fall Off The Bone Tender'.
Serving Suggestions
Season meat and top with citrus fruit while smoking and drizzle with maple syrup.

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