What would cause a bitter smoke flavor?
- Thread starter Bill S.
- Start date
Dave Russell
TVWBB Honor Circle
Bill, there's all kinds of opinions on this, but here's my take on what can possibly cause perceived bitter smoke flavor from the wsm, specifically:
too much wood
too much nutwood (fruitwood is milder)
too much bark
unseasoned wood (nutwood in particular)
walnut or other undesireable woods
door cracked enough to let wood flame
Other than that, three more suggestions come to mind. For one, make sure you don't put the meat on before your charcoal settles down and quits billowing smoke, Kingsford blue bag especially. Lighting the top with a torch seems to really help as the charcoal never starts burning nasty like it does in a chimney. Also, getting back to the wood, I like how it smolders better when buried in the coals rather than on top. The only other thing I can think of is that it's harder to oversmoke when you're using water in the pan. Ray Lampe, aka. Dr. BBQ, has said something about this, maybe in his interview here?
I doubt you're doing anything "wrong". It's mainly just personal preference with the wsm and you could always just try sprinkling some wood chips in between the layers of charcoal.
Dave
too much wood
too much nutwood (fruitwood is milder)
too much bark
unseasoned wood (nutwood in particular)
walnut or other undesireable woods
door cracked enough to let wood flame
Other than that, three more suggestions come to mind. For one, make sure you don't put the meat on before your charcoal settles down and quits billowing smoke, Kingsford blue bag especially. Lighting the top with a torch seems to really help as the charcoal never starts burning nasty like it does in a chimney. Also, getting back to the wood, I like how it smolders better when buried in the coals rather than on top. The only other thing I can think of is that it's harder to oversmoke when you're using water in the pan. Ray Lampe, aka. Dr. BBQ, has said something about this, maybe in his interview here?
I doubt you're doing anything "wrong". It's mainly just personal preference with the wsm and you could always just try sprinkling some wood chips in between the layers of charcoal.
Dave
Mike Hartwell
TVWBB Pro
It might just be personal preference.
The spouse is not a big fan of heavy smoke, so I keep it mild, with apple or pecan buried and not flaming.
The spouse is not a big fan of heavy smoke, so I keep it mild, with apple or pecan buried and not flaming.
Tim L.
TVWBB Pro
Thanks for those comments Dave. I always thought it was neat to have the meat on during the "smoke billowing out" phase. But you're saying it's best to let that occur prior to adding meat?
Also, I always see the smoke wood flame up, is that a bad thing and how do I correct?
Last, could you expand on the "lighting the top with torch" idea...what't the reasoning?
Thanks!
Also, I always see the smoke wood flame up, is that a bad thing and how do I correct?
Last, could you expand on the "lighting the top with torch" idea...what't the reasoning?
Thanks!
Dave Russell
TVWBB Honor Circle
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tim L.:
Thanks for those comments Dave. I always thought it was neat to have the meat on during the "smoke billowing out" phase. But you're saying it's best to let that occur prior to adding meat?
Also, I always see the smoke wood flame up, is that a bad thing and how do I correct?
Last, could you expand on the "lighting the top with torch" idea...what't the reasoning?
Thanks! </div></BLOCKQUOTE>
These are just ways to lessen the strength of your smoke. Less is more, and from my experience with what wood burning offsets can do to your meat if billowing smoke, I don't ever want to see billowing smoke with meat on the grate.
I bought my torch at Harbor Freight for about $30 bucks a few years ago. All you need is a propane tank, and it has a push button igniter. You don't need to pour any charcoal on top or pick up dropped pieces that fall outside the ring, just put a wood chunk or two on the top to get the smoke going after lighting the top in three or four spots.
If you see the wood flaming, it's because the door's open too much where it lets the wood ignite. Close it and the flame will go out and go back to a slow smoulder. It stands to reason that wood buried in the charcoal will have a harder time igniting if you have the door open than wood on top, though, right? No, you don't want flaming wood in the wsm as there's not enough oxygen for the wood to burn cleanly as with an offset smoker where there's more draft and ventilation.
Thanks for those comments Dave. I always thought it was neat to have the meat on during the "smoke billowing out" phase. But you're saying it's best to let that occur prior to adding meat?
Also, I always see the smoke wood flame up, is that a bad thing and how do I correct?
Last, could you expand on the "lighting the top with torch" idea...what't the reasoning?
Thanks! </div></BLOCKQUOTE>
These are just ways to lessen the strength of your smoke. Less is more, and from my experience with what wood burning offsets can do to your meat if billowing smoke, I don't ever want to see billowing smoke with meat on the grate.
I bought my torch at Harbor Freight for about $30 bucks a few years ago. All you need is a propane tank, and it has a push button igniter. You don't need to pour any charcoal on top or pick up dropped pieces that fall outside the ring, just put a wood chunk or two on the top to get the smoke going after lighting the top in three or four spots.
If you see the wood flaming, it's because the door's open too much where it lets the wood ignite. Close it and the flame will go out and go back to a slow smoulder. It stands to reason that wood buried in the charcoal will have a harder time igniting if you have the door open than wood on top, though, right? No, you don't want flaming wood in the wsm as there's not enough oxygen for the wood to burn cleanly as with an offset smoker where there's more draft and ventilation.
Bill S.
TVWBB Pro
Dave, probably is just personal taste like you said. I like just a hint of smoke flavor so I just go with one piece of fruit wood, apple or cherry. Tried oak once and ended up tossing a flat out. Got my hands on some maple too,but have yet to try it. I wait until it's up to temp before putting the meat in too, for me that's 240-250. You ever notice when that when the temp drops to around 230ish you start to get the billowing smoke again? I wonder how pre burnt chunks would work. I'm guessing you wouldn't get the billowing smoke, even at lower temps. Ever here of it? I
Tim..you say you see flames. Are you using a smoker or grill?
Tim..you say you see flames. Are you using a smoker or grill?
j biesinger
TVWBB Platinum Member
Something to keep in mind is how you place your wood. I bury it and always put lit on top. That way the gas produced by the wood has to pass through a layer of hot coals and complete combustion before reaching the meat. It's a fine point, but it's easy to do regardless of it's effect.
Dave Russell
TVWBB Honor Circle
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill S.:
I wonder how pre burnt chunks would work. I'm guessing you wouldn't get the billowing smoke, even at lower temps. Ever here of it? </div></BLOCKQUOTE>
Well, if you look at the original BRITU method, that's exactly what he did.
For myself, what's the difference between that and just using lump? But there's some folks, here in the south especially, that insist on burning all the wood down to coals and shoveling into a pit. The first upright drum smoker I made had a door on the bottom and I used this method only one time.
Too much work and not enough flavor.
Speaking of lump, have you tried just using it with no wood? Some claim that's all they want, but I guess I'm of the "If there ain't no wood, then it ain't no good" school of thought.
I wonder how pre burnt chunks would work. I'm guessing you wouldn't get the billowing smoke, even at lower temps. Ever here of it? </div></BLOCKQUOTE>
Well, if you look at the original BRITU method, that's exactly what he did.
For myself, what's the difference between that and just using lump? But there's some folks, here in the south especially, that insist on burning all the wood down to coals and shoveling into a pit. The first upright drum smoker I made had a door on the bottom and I used this method only one time.
Speaking of lump, have you tried just using it with no wood? Some claim that's all they want, but I guess I'm of the "If there ain't no wood, then it ain't no good" school of thought.
Dave Russell
TVWBB Honor Circle
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger:
Something to keep in mind is how you place your wood. I bury it and always put lit on top. That way the gas produced by the wood has to pass through a layer of hot coals and complete combustion before reaching the meat. It's a fine point, but it's easy to do regardless of it's effect. </div></BLOCKQUOTE>
See, J buries his wood, too, and has science to back him up!
Complete combustion is a good thing if you want good smoke.
Something to keep in mind is how you place your wood. I bury it and always put lit on top. That way the gas produced by the wood has to pass through a layer of hot coals and complete combustion before reaching the meat. It's a fine point, but it's easy to do regardless of it's effect. </div></BLOCKQUOTE>
See, J buries his wood, too, and has science to back him up!
JIRodriguez
TVWBB Member
Basic rule of thumb is if you smell smoke you are getting smoke. Ideally you want to have what is called TBS (thin blue smoke), almost invisible or at least fairly thin. Billowing white smoke generally means unseasoned wood or poor combustion and usually creates creasote on the inside of your smoker. If you take a bite of meat and it makes your tongue go numb and tastes bitter and nasty, that is creasote.
Once creasote builds up in your smoker the only way to get rid of it is to thoroughly clean out your smoker with some soap and water and rinse it real well.
When I set my ring up I put one full layer of briquets along the bottom. Then place 5 or 6 chunks of flavor wood on top. Fill the ring the rest of the way with briquets, add another 5 or 6 chunks of flavor wood. Then dump 1/2 a lit chimney of briquets on top, give it 10-15 minutes, assemble the body, put hot water in the pan, put on the lid and watch the temp. guage. When the guage gets to 200° damp it down hard to 3/4 closed on all three lower vents, with top vent open 100%. That should even you out around 250° on the lid therm. For lower temps. damp it down further at 200°.
Once creasote builds up in your smoker the only way to get rid of it is to thoroughly clean out your smoker with some soap and water and rinse it real well.
When I set my ring up I put one full layer of briquets along the bottom. Then place 5 or 6 chunks of flavor wood on top. Fill the ring the rest of the way with briquets, add another 5 or 6 chunks of flavor wood. Then dump 1/2 a lit chimney of briquets on top, give it 10-15 minutes, assemble the body, put hot water in the pan, put on the lid and watch the temp. guage. When the guage gets to 200° damp it down hard to 3/4 closed on all three lower vents, with top vent open 100%. That should even you out around 250° on the lid therm. For lower temps. damp it down further at 200°.
Another consideration is a clean burn. Make sure your top vent is always open. Constricting air flow through the top can cause a 'dirty' burn which will remain on your food. The quantity of wood is subjective. Variables are type of meat, duration of cook, quantity and type of wood. A chuck roll and brisket can take a lot more smoke than chicken or certainly fish. Fruit woods are usually mellow, where as hickory and oak are much stronger.
Paul
Paul