How to Make a Cardboard Smoker

Step 8 Remove your Food

This is after a seven hour smoke. I would have smoked it longer, but I got started too late in the day to go the full 12 to 14 hours pork BBQ normally takes. I finished cooking it in the oven, until it hit an intenal temperature of 190 degrees F.

Comments

[websten]

I also used two thermometers, but one in the box and one in the meat. I took a cheap oven-roast-thermometer and stuck it through the side of the box and o slightly more expensive digital thermometer like the one you are using, threading the sensor through the wall of the box inserting the needle into the meat.

[rprough]

You really dont want to smoke the whole time you are cooking. Usually 4 hours of smoke is all you need on an average pork butt. Any more than that and you stand the chance of starting to impart the chance of getting a creosote type of taste in your meat. Especially if you use a stronger type of wood like mesquite for example. I usually use a mixture of oak and mesquite and use apple If I smoke any kind of bird. But the cardboard box smoker idea is awesome. I gotta try it.

[Empower]

It's probably just glazed and shiny and you are picking up reflections of a blue sky. Cameras capture all sorts of stuff that your brain would normally filter out.

[boombam]

why the hell is the meat blue??

[aesimpleton]

Could be creosote, which builds up on smoked meat if you don't have good enough airflow. It makes the meat bitter and numbs the tongue, though it varies considerably and some people don't notice (likely due to the numbing effect).

[PaulTozzi]

Thats what I was wondering.

[cowscankill]

light plus angle?

[ceanderson]

Awesome! Proof that it is the chef knowledge, not the equipment.

[angs9]

Its not, its a dark, smoky brown.