"smokey taste"


 
It was a whole chicken cut in half and the temps were around 350°C. I've never burred the wood in the unlit coals as someone said earlier, I will try that also.
 
Hey Jon, I feel you pain about not finding BBQ stuff this time of year, so I try the Bass pro or Lowes. I find they have a good selection of wood, I use the lump but most likely will switch to kingsford. Good luck from a fellow rookie!!
 
Thanks everyone for the help. I made some pulled pork and pulled beef over the weekend. I used two pieces of cherry wood they were in total about the size of a fist. They were 75% buried in the coals. I wrapped the meat to finish. There was about zero smoke taste, which I did not like. She was happy that it was not smokey, but didn't like it much. I have to say that it was a little dry, I will have to work on that. But anyway I'm going to cook things how I like them from now on...nice and smokey. She will come around...or I will get very fat ether way I'm happy.

PS if you want to read more about this epic cook its your lucky day
http://tvwbb.com/eve/forums/a/...0069052/m/5241076506
 
Another thought... are you (or were you) stirring the coals mid cook? Is it possible you were inadvertently causing imparting a dirty, ash taste to your meat by raising dust?
 
I did not stir the coals.

I have brined chicken before and smoked it on the kettle. I'm still very new to the wsm so I haven't done any brined butts. This summer I hope to use it a lot and will experiment with different rubs, brines exc.

As far as chicken goes, I will probably stick to grilling it.
 
I'm very surprised that no one has mentioned the possibility of a new wife.
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Originally posted by Bob LeFever:
I'm very surprised that no one has mentioned the possibility of a new wife.
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bob, you did not read Daniel's post on page one??
"2 Change SHE and se if the "new" one likes it."
 
Jon you did not mention or I missed it. Are you using the minion method of lighting your charcoal. I am new at this so take it for what its worth. I found that the smoke from the continualy lighting charcoal gives the meat that strong creasote taste. I think some people are just more sensitive to it.
 
Originally posted by Jon Chappel:
Thanks for all the help. I will probably try no smoke. I will also try to get some apple and some type of non fruit wood. Mesquite? Im thinking maybe its something about the fruit woods. I looked on the menu of the restaurant we went to but it did not say what type of wood they use. I will try calling them. Hopefully they aren't super secretive.
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Jon, I've worked at BBQ places here on their HAVC and such and have found (around here anyway), They use Hickory wood exclusively.

May be worth a try. Good Luck.
 
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