Should BBQ have a smoke flavor? And how much do you prefer?


 
Erik Tracy

Erik Tracy

TVWBB Pro
When I do my own BBQ, whether ribs, pulled pork, or brisket, I like smoke on the meat as one of the identifiable flavors to the overall eating experience.

I've done light smoke to smoke bombs and like it in moderation.

Friend of mine and I went to a local bbq joint the other week specializing in Texas style bbq. Sure smelled good standing in line, but when we got the meat: combo of pulled pork, ribs, and lamb, there was NO smoke at all.

I did a wine slurping imitation of sucking in air while tasting the various meats and...nope...no smoke at all. Might as well have cooked the meat in a crock pot.

I get that a 'light kiss' is what some folks like, but so light that you can't taste it at all?

What do you all like for smoke?
 
Don't want smoke to overpower, but definitely want at least a mild smoke flavor. It really does enhance the whole experience.
 
Erik, if the bbq didn't taste of smoke, it probably wasn't smoked. I typically ask the server if the meat i'm interested in ordering has been smoked. Place around here may smoke brisket but chicken is done in the oven (or vice versa).

to answer your question, if the food doesn't taste of smoke, why not just cook in the oven? I think the amount of smoke flavor should depend on the meat/style/wood you're cooking.
 
I prefer a strong but clean smoke flavor. There are different styles of Texas barbecue. Hill Country style is generally cooked over an open pit or at least over direct heat over shoveled coals. It's really not sitting in a smoker but you are getting the taste of the drippings hitting the coals and sizzling.
 
jeff davidson said:
Erik, if the bbq didn't taste of smoke, it probably wasn't smoked. I typically ask the server if the meat i'm interested in ordering has been smoked. Place around here may smoke brisket but chicken is done in the oven (or vice versa).

to answer your question, if the food doesn't taste of smoke, why not just cook in the oven? I think the amount of smoke flavor should depend on the meat/style/wood you're cooking.
Click to expand...

Maybe it's a SoCal 'thing' as several so called "authentic" bbq places serve meat that tastes more like grilled meat and not bbq w/ ANY smoke. Maybe these places worry about folks not knowing what smoke should be and any is too much for a newbie palate?

If I have to 'hunt' for the smoke flavor, then it ain't 'q in my book.
 
Erik, this can be a difficult question. I personally like a light taste of smoke as an additional flavor profile on my cooks, however, when I hear terms like "Smoking, BBQ'ing, and Grilling what automatically pops into my head are the temperature ranges that one is cooking a particular meat, etc. And usually, the higher the heat , the less smoke due to more efficient combustion of the wood. Thus BBQ can have a lighter to what seems like no smoke flavor at all.
 
Erik... Those places also serve their "famous" fall-off-the-bone ribs !!!
There are a couple excellent BBQ restaurants in San Diego, just not the chain operators....
 
I like a mild smoke as well. I smoked a brisket and pork butt this past weekend and everyone loved the "smoke flavor on it." I used 3 decent sized chunks of Hickory and 2 chunks pecan. The only time the smoke can be over power to me is when I cook chicken or turkey.
 
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