Tender and moist, How to?

[AnttiJL]

Hi all, just joined, all the way from Finland

I'm having problems with all kinds of meat.
They are either dry or the opposite of tender (what is the right word?).

Any links or recipes, or even rules of thumb to how to get them tender and moist?

I'm using Klose Smoker (see the picture).

Thank you for helping me!

Lähetetty minun ONEPLUS A6003 laitteesta Tapatalkilla

[OldUsedParts]

Howdy and Welcome to the Forum
As far as your BBQ question goes, over cooking, choice of kinds of meat and wrapping in foil after spritzing could possibly be among your choices when you BBQ with Wood. All meats are not the same and, therefore, don't require the same BBQ technique.

Hopefully, other members will offer their thoughts and techniques here for you to see, also

Good Luck

[GTR]

First I’d perform the biscuit test. Also looks like your damper may be choking the fire. Smoke should be a light blue tint. I’d also stick with chicken going in. It’s cheaper than other proteins. Also a brining will help with the moistness.

[GRailsback]

He has the dampener pretty much wide open. But it’s the awfullest looking smoke coming out of it.

What are you using for wood? And what cuts of meat have you tried smoking on it?

Nice pit you have there. If you are cooking steaks or small cuts of meat use your fire box option. If you are cooking/smoking large cuts of meat, brisket, ribs, pork shoulder/butts, use that smoker. But first you need to learn the smoker, use good oak wood if you can get it.

Cook with your coal base and as wood as needed. I to cook on a Klose.

[spacetrucker]

Do tell us which meat you are having trouble cooking, the methods you are using to cook that meat.
A notebook can be a valuable resource when starting out, that way records can be kept allowing for reproduction of things done correctly and identifying undesirable methods.
Welcome to the forum!!

[k.a.m.]

The picture is not his cooker it is reference only. The pic is from Klose's website.
Are you still living in Finland?
What cuts of meat are you cooking and how hot are you cooking.
If you could give us a rundown on your typical routine start to finish it would help.

[Rambo]

The picture is not his cooker it is reference only. The pic is from Klose's website.
Are you still living in Finland?
What cuts of meat are you cooking and how hot are you cooking.
If you could give us a rundown on your typical routine start to finish it would help.

Capture.JPG

[OldUsedParts]

I'm sure you already know this but just in case you don't - - - "your wood should be aged/dry and not green"

[Sailor Kenshin]

The opposite of tender is tough. And yes, we've done that way back when.

Welcome aboard.

[MEAT]

Surprised that Klose would use that pic...ugly smoke with pit sweat.