Michael Davidson
New member
Hey this is our first smoke and we've never eaten slow smoked food before really...
I used 3 fist sized hickory wood chunks. Put the meat in cold. It took about 4 hours before it got up to 200.
We did 3 different cuts of beef. All came out too smokey. Either that or we're not used to the flavor.
The flavor of the smoke overpowered all the beef flavor to be honest. I guess that was the problem. It was like eating 'smoke dirt'.
That's how I would I descibe it.
Is this normal flavor?
I used 3 fist sized hickory wood chunks. Put the meat in cold. It took about 4 hours before it got up to 200.
We did 3 different cuts of beef. All came out too smokey. Either that or we're not used to the flavor.
The flavor of the smoke overpowered all the beef flavor to be honest. I guess that was the problem. It was like eating 'smoke dirt'.
That's how I would I descibe it.
Is this normal flavor?