Got a Situation


 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I was under the impression that if you don't have that thin blue smoke coming from the WSM for most of the cook that it's not true BBQ. </div></BLOCKQUOTE>
Nonsense.

In most cases, imo, if meat is in smoke the whole time it's oversmoked.

I use the equivalent of 1.5 fist-sized chunks. I always hatchet chunks of that size into 5 or 6 pieces first, and use about 8 or 9 or those for brisket or butts (give or take), a few fewer for ribs. I rarely bother adding any wood for chicken; occasionally I might add a little piece or two.

The small pieces means I get plenty of smoke flavor but use far less wood than most. And I'm not a fan of the burn when using fist-sized chunks. Gave that up years ago and switched to smaller pieces. So much easier to deal with.

Pecan is a type of hickory; same family. It's a bit milder than hickory.

Mesquite, having the highest lignin of any smokewood, is the most potent. It's fine for grilling. Some like it for smoking but not me.

Apple and cherry (usually the most available) and other fruit woods like peach, pear, apricot are pretty mild.

I don't bury wood and I'm quite fine with it coming in contact with the lit fuel (why wouldn't I be?).

I think of smoke as one of several flavors in the flavor profile. It's an integral part. But it is not the only one and if dominant can ruin the finish, just like, imo, too much sugar can.
 
Thanks to ALL for the replies.

Picked up a select cut angus packer today. Forming a new plan for wood. Going to try oak on a much smaller scale. Have it planed for next Saturday and will post results.

Will trim the brisket myself using what I've learned here. Have a themapen now and have learn how to control temps on the WSM better with minion method.

Going to try to bring it all together on the next smoke.

Thanks Again!
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It sounds like you're using too much; I use 2-3 fist sized chunks. Your wife isn't complaining about the butts because a butt can take the extra smoke.

Hickory gives a very strong flavor, oak less so. Apple and Cherry are more subtle. Cut back on the amount and see if your wife is still unhappy. If she still complains, try Apple or Cherry.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Lew:
It sounds like you're using too much; I use 2-3 fist sized chunks. Your wife isn't complaining about the butts because a butt can take the extra smoke.

Hickory gives a very strong flavor, oak less so. Apple and Cherry are more subtle. Cut back on the amount and see if your wife is still unhappy. If she still complains, try Apple or Cherry. </div></BLOCKQUOTE>

Lew, We are thinking along the same lines.

Thanks!
 
the wsm is:
hot
loves wood
low maintenance
ages well
provides easy access
doesn't argue much
built for bbq
doesn't waste energy

the solution to your situation should be clear
icon_smile.gif


happy new year to all!
 
I had the same issue with my wife, and first I changed woods to a sugar maple, which she really likes, and secondly I have cut down the amount of wood and I only add the wood up front no extra wood.. So when it burns out its done. To this point she is now lovin the smoke flavour so I guess I did something right
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by jeff davidson:
the wsm is:
hot
loves wood
low maintenance
ages well
provides easy access
doesn't argue much
built for bbq
doesn't waste energy

the solution to your situation should be clear
icon_smile.gif


happy new year to all! </div></BLOCKQUOTE>

Your right jeff, got to have a good cut of meat to start with.

Happy New Year!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeremy Calow:
I had the same issue with my wife, and first I changed woods to a sugar maple, which she really likes, and secondly I have cut down the amount of wood and I only add the wood up front no extra wood.. So when it burns out its done. To this point she is now lovin the smoke flavour so I guess I did something right
icon_wink.gif
</div></BLOCKQUOTE>

Thanks Jeremy,

I will be going the same way as you with the wood gig. Turns out I will not be going fishing tomorrow so It's ON for the packer's cut brisket.

Thanks to all the folks help from here, I hope to make it a good one.
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Stefan B:
6-8 chunks is A LOT for me. At most i use maybe 2-3 and break them down to smaller pieces, maybe in half. Thats me tho. </div></BLOCKQUOTE>

Ditto for me. I don't use hickory all that much. I like it though, just not for everything. Most often I'm using oak, apple, or pecan.

I start with two large chunks and break them down with a hatchet into 2-3 pieces.

When I use hickory I tend to use a little less. It can overwhelm if you're not careful, at least to me.

I am also using a good quality hardwood lump as well. To me it adds a little smoke flavor in and of itself that I like.

Light blue smoke tells you that you are burning with enough oxygen (draft, etc) to avoid carbon build up (black smoke). You don't have to be burning wood the whole time though unless it's your sole fuel source.

Think of it as using a spice - it's easy to use too much smoke flavor.
 
I usually use Royal Oak lump in my WSM and Rancher briquettes on my grills. I like oak, pecan, and hickory for beef - maple & apple for pork and chicken - apple for fish & veggies. I play with different wood combos and use cherry by itself or in a combo. Alder is to mild for me. I'll use some mesquite - usually on the grill and usually with beef. I Minion on the WSM and start with 4 or 5 fist sized chunks buried in the unlit lump and will add a much smaller chunk or two when I grill. I use mainly maple, apple, and cherry chips when I cold smoke fish - cherry is great for cold smoking salmon and hickory or mesquite chips for jerky.
 
I think that it may be a COMBINATION of the Smoke Wood AND the Charcoal:

CHARCOAL:
Lots of people like Kinsford (or other favorite brands). Depending on what charcoal you're using, it can impart a flavor-signature all on it's own / before adding any smoke wood.

You could try experimenting with this by trying lump or all-hardwood charcoal, which contain less additives and may take part of the flavor-signature out of the equation. I've been using lump almost exclusively.

SMOKE WOOD:
From what I've experienced and read, Hickory has a tendency to impart a "Hammy" type of smoky flavor. On some meats, this is very desirable, on others - not so much.

My wife and I really like the results that I get from 100% Apple or a 50/50 mix of Apple and Hickory. I've also tried Pecan and Pecan hulls.

Apple and Maple provide milder, sweeter smoke.

You can also reduce the intensity of the Smoke Wood by ensuring that it is nice and dry before using it and/or removing the bark in cases where you have chunks from a large tree with thick bark or where the bark may be starting to decompose.

The AMOUNT of Smoke wood that I've been using is about in-line with what you and others have been mentioning. I use more for thick / big cuts and less for poultry. Moderate amounts for ribs.


A last word of advice - try chaning ONE variable at a time. This will let you know if you are on the right track and will help you fine-tune the flavors that you are trying to achieve or minimize.
 
Thanks to All for the great input. I've done another brisket using the info supplied here and had the best results yet. I'll be posting some pic's in the photo gallery very soon.

Thanks Again.
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