Smoke Flavor
- Thread starter John Suh
- Start date
Gary Bramley
TVWBB Pro
John,
When I first started experimenting with smoking, I was way too aggressive with the smoke. I have found that chicken and fish, especially, take on smoke quite easily so you don't need much. I prefer to error on the side of less smoke.
Q'n, Golf'n & Grill'n.... too many choices!
Gary
When I first started experimenting with smoking, I was way too aggressive with the smoke. I have found that chicken and fish, especially, take on smoke quite easily so you don't need much. I prefer to error on the side of less smoke.
Q'n, Golf'n & Grill'n.... too many choices!
Gary
I think a lot of aquiring a taste for smoked food depends largly on the kind and quanitity of wood that you are using. I once smoked a chicken with way too many chunks of hickory, and it was awful. I ended up feeding it to the dogs.
I use apple and cherry much of the time, but have leared only to put about 3 or 4 chunks of wood into the WSM.
Try a pork butt, and after that I am sure that you will be hooked.
The members of this board are more than willing to help you out if you have questions.
I use apple and cherry much of the time, but have leared only to put about 3 or 4 chunks of wood into the WSM.
Try a pork butt, and after that I am sure that you will be hooked.
The members of this board are more than willing to help you out if you have questions.
Rich Langer
TVWBB Guru
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Suh:
thank you for both of the replies.
Going to have to try some butt soon.
On the side note: went to Clydes (reputable restaurant in DC Metro area) and had their pull pork sandwich. It was HORRENDOUS!! </div></BLOCKQUOTE>
John, as you smoke more and more, you will enjoy restaurant BBQ less and less
thank you for both of the replies.
Going to have to try some butt soon.
On the side note: went to Clydes (reputable restaurant in DC Metro area) and had their pull pork sandwich. It was HORRENDOUS!! </div></BLOCKQUOTE>
John, as you smoke more and more, you will enjoy restaurant BBQ less and less
LarryR
TVWBB Diamond Member
John, I've cut way back on my wood for everything except briskets and butts as they can really handle a lot of smoke. I recently did a rib smoke with only two chunks and was very pleased with the results and will continue using less wood on these cooks.
I also think everyone's tastes are different and the amount of smoke they like.
I also think everyone's tastes are different and the amount of smoke they like.
I agree each person likes a different amount of smoke. I had people over once who ate the same barbecue. One person couldn't taste the smoke flavor while another said the smoke flavor was just right. It just goes to show you need to know how much smoke you like. You should try other fruit woods like cherry if you don't like a lot of smoke flavor.
Lance
Lance
Bradley Bruns
TVWBB Fan
John,
Smoke is a rather potent "spice". Like salt or chili powder or curry, there is a fine line between just right and too much. How much you like it depends on several factors:
1. Type of wood (example: fruit vs. hickory)
2. Amount of smoke
3. Quality of smoke
4. Flow of smoke (top vent should be open)
5. Type of meat
6. Thickness of meat
7. Sauce and sides: some compliment smoke better than others
8. Your "mood" at the time
Chicken: Most people say that chicken is very easy to oversmoke.
Ribs: Since they are thin, every bite you take will likely have lots of smoke covered meat. So ribs can also be oversmoked. Compare this to a pulled butt, where the smokey outside meat is mixed (diluted) with the non-smokey inside meat.
Regarding #8: Sometimes Chinese food sounds great to me, other times not so much. It's kinda similar with smoked foods. Granted, its rare anymore that I'm not in the mood for smoked food, but it does happen. Most of the time, my wife catches me at the fridge sniffing the leftover containers the next morning.
Maybe its just me, but sometimes I get desensitized by the smoke after a long cook. The scent is in my hair, on my clothes and skin. For me, a quick shower and change of clothes before dinner can make it taste much better.
Don't give up! To answer your original question, I don't think it's a matter of time to acquire the taste. Rather, it's about finding the magic balance between:
1. Type and amount of smoke
2. Type and size of meat
3. Your personal taste
Smoke is a rather potent "spice". Like salt or chili powder or curry, there is a fine line between just right and too much. How much you like it depends on several factors:
1. Type of wood (example: fruit vs. hickory)
2. Amount of smoke
3. Quality of smoke
4. Flow of smoke (top vent should be open)
5. Type of meat
6. Thickness of meat
7. Sauce and sides: some compliment smoke better than others
8. Your "mood" at the time
Chicken: Most people say that chicken is very easy to oversmoke.
Ribs: Since they are thin, every bite you take will likely have lots of smoke covered meat. So ribs can also be oversmoked. Compare this to a pulled butt, where the smokey outside meat is mixed (diluted) with the non-smokey inside meat.
Regarding #8: Sometimes Chinese food sounds great to me, other times not so much. It's kinda similar with smoked foods. Granted, its rare anymore that I'm not in the mood for smoked food, but it does happen. Most of the time, my wife catches me at the fridge sniffing the leftover containers the next morning.
Maybe its just me, but sometimes I get desensitized by the smoke after a long cook. The scent is in my hair, on my clothes and skin. For me, a quick shower and change of clothes before dinner can make it taste much better.
Don't give up! To answer your original question, I don't think it's a matter of time to acquire the taste. Rather, it's about finding the magic balance between:
1. Type and amount of smoke
2. Type and size of meat
3. Your personal taste
Dale Perry
TVWBB Guru
John, I agree with Bradley 100% about the shower. That really helps me. As for taste, we all have our own. Honestly, I like every smokewood that I have tried but I like smoke flavor.
Try some of those pellets. They have many flavors that are excellent and to me the flavor from them seem to be really mild, nice. Candy Weaver is a member here and she sells them.
Try some of those pellets. They have many flavors that are excellent and to me the flavor from them seem to be really mild, nice. Candy Weaver is a member here and she sells them.
Rick Angiel
TVWBB Fan
John,
I have been smoking meat on the WSM for 2+ years, and I am still learning new things regarding the flavor. My mother-in-law does not like a strong smoke flavor, so I tend to keep it a bit light. Stronger smoke flavor does not physically agree with my wife, she gets a bit sick to her stomach after eating it (but she does not mind the flavor). I usually mix pecan with a fruit wood, adjusting the amounts based on the people I am cooking for.
Rick
I have been smoking meat on the WSM for 2+ years, and I am still learning new things regarding the flavor. My mother-in-law does not like a strong smoke flavor, so I tend to keep it a bit light. Stronger smoke flavor does not physically agree with my wife, she gets a bit sick to her stomach after eating it (but she does not mind the flavor). I usually mix pecan with a fruit wood, adjusting the amounts based on the people I am cooking for.
Rick