How much smoke is to much smoke?

adam46er · Aug 17, 2012

I am getting pretty consitant with the amount of smoke flavor my meat is getting. I am not one for an over bearing amount of smoke flavor but like to tell its still there. Recently I went to a BBQ joint and the owner smokes with all hickory wood which I use a lot of too. His pulled pork was what can I say awful

The pork itself was very moist but all I tasted was smoke. If I want smoke I will crawl in a chimney

So what are your views on smoke flavor? I am sure there are plenty of people out there that love the taste of smoke but to much is not for me.

Thanks,

Adam

waytoodeep03 · Aug 17, 2012

Sounds like you are sensitive to smoke flavor. Hickory is pretty strong. Not as bad as mesquite but it can be overused easily. Try a lighter wood like apple, peach or almond.

adam46er · Aug 17, 2012

I love the apple wood I have used that with my chickens and turkey.

big lew bbq · Aug 17, 2012

Have you tried Oak? I find Mesquite and Hickory are probably the most powerful smoke flavors. Some one once told me an acronym for woods to use for smoking he said H.O.M.E, which stands for Hickory, Oak, Mesquite and everything else.

Big Lew BBQ

irie · Aug 17, 2012

I am with you on this one, I definitely think there is such thing as too much smoke and as wtd already said both hickory and mesquite produce particularly strong smoke.

I experimented a lot the last two years with different woods to find what I really liked for different meats. Lately I have been using a mix of hickory and apple for the majority of my smokes and love the sweet and smokey blend it produces. Ironically I LOVE using straight hickory in my amazen smoker for cheese and salt though so who know!

rbranstner · Aug 17, 2012

I'm with you as I don't like a lot of thick heavy smoke. Some times less is more. I want just enough smoke so I know it came out of the smoker but I don't want it to taste like I'm eating a burnt stick. Maybe the PP you tried was so strong because he had some creosote going? Just a though.

sqwib · Aug 17, 2012

Depends on my desired results at the time.

I use my GOSM to infuse smoke flavor with Oak, Hickory, Cherry, Apple, alder etc...

On my stick burner my main goal is to "Q" low and slow and not to infuse smoke flavor.

adam46er · Aug 17, 2012

So low and slow you do not get much smokey flavor versus hot and fast?

oldschoolbbq · Aug 17, 2012

TBS , that is how you get a "good" smoke flavor , otherwise it taste like the Creosote or stale smoke that settled on it during the cook... just MHO ...

Have fun and...

forluvofsmoke · Aug 18, 2012

ADAM46er said:
So low and slow you do not get much smokey flavor versus hot and fast?

Just the opposite...low and slow allows for more time for smoke reaction with the meat, for two reasons: (1) longer time for the meat to reach finished temps, hence longer possible exposure time with the smoke, and, (2) higher temps tighten-up the meat's surface fibers and seal the surface faster which reduces the meat's porosity which greatly reduces the potential for smoke penetration, as well as reduces the possible exposure time due to reaching finished temps faster.

Use of a humid smoke chamber (with a water pan for evaporation) can improve smoke reaction by helping to keep the meat's fibers looser for more porosity, though, with higher internal finished temps of the meat (such as with pork shoulder for pulled pork, or brisket), you run a higher risk of drying the meat out if you keep a humid smoke chamber (by keeping the meat's surface fibers loose and porous which allows more internal moisture evaporation).

Eric

chef jimmyj · Aug 18, 2012

I have been using Todd's Pitmaster's Blend (Hickory, Maple & Cherry) in my AMNPS and the family loves it...They hated Hickory by itself...JJ

hungryjohn · Aug 18, 2012

I can only remember once having 'cue that was too smokey.

On the other hand, I've had a lot that had no smoke flavor at all. If you're doing it that way, why bother spending most of the day tending a smoker; just stick it in the oven.

rabbithutch · Aug 18, 2012

Some restaurants sell the smoke instead of the Q. It's like selling the sizzle and not the steak. If I find a pitmaster that overdoes it, I just don't go back (and I usually complain a bit too).

At home, I use pecan and oak. Hickory is not very common around these parts and mesquite is just wrong for pork, IMO. Pecan is a hickory species but the smoke it produces is nowhere near as strong, at least not to me.

I have the MES40 and the Weber kettle and the mini-WSM. I always use Todd's pellets in the MES and keep a variety of 2 lb sized pellets on hand. I really like the Pitmaster Blend and just recently received some peach and wine barrel and whisky barrel. I'm still learning what pellets I like for different things.

On the mini and the kettle, I use pecan and hickory chunks and occasionally mesquite for steaks. When I live in NC, I had a hickory tree in the back yard. I used to collect the nuts after the hulls broke away and used them in a metal smoker tray in my charcoal grill. I'd crack them and smoke the nut meat and shells when I did burgers or steaks. I always got compliments - except when I tried them on chicken. Just wasn't right!

tjohnson · Aug 19, 2012

Smoke Flavor is really a matter of personal preference

I have some customers who love smoke, and will only use 100% Mesquite, or mix Hickory with Mesquite.

Other customers like the very mild flavor of Apple or Alder.

The smoke flavor should add another level of flavor. It should compliment the other flavors, and not overpower them.

Personally, I Don't Like to Burp Smoke!!

Todd

flash · Aug 19, 2012

TJohnson said:
Smoke Flavor is really a matter of personal preference

I have some customers who love smoke, and will only use 100% Mesquite, or mix Hickory with Mesquite.

Other customers like the very mild flavor of Apple or Alder.

The smoke flavor should add another level of flavor. It should compliment the other flavors, and not overpower them.

Personally, I Don't Like to Burp Smoke!!

Todd

x 2

adam46er · Aug 20, 2012

Well I did a pork shoulder over the weekend. Turned out awesome and all the company loves it. I smoked with a blend of Hickory, Apple, and Cherry. I also use a spray and spray the shoulder every 45 min or so. I use a 25% apple cider vinegar and 75% apple juice. I think it helps keep the pork moist and help with the burning of the outside. The only think that really got black was the fat cap but that is typical. I will post pictures later with a Qview.

sqwib · Aug 20, 2012

ADAM46er said:
So low and slow you do not get much smokey flavor versus hot and fast?

forluvofsmoke said:
Just the opposite...low and slow allows for more time for smoke reaction with the meat, for two reasons: (1) longer time for the meat to reach finished temps, hence longer possible exposure time with the smoke, and, (2) higher temps tighten-up the meat's surface fibers and seal the surface faster which reduces the meat's porosity which greatly reduces the potential for smoke penetration, as well as reduces the possible exposure time due to reaching finished temps faster.

Use of a humid smoke chamber (with a water pan for evaporation) can improve smoke reaction by helping to keep the meat's fibers looser for more porosity, though, with higher internal finished temps of the meat (such as with pork shoulder for pulled pork, or brisket), you run a higher risk of drying the meat out if you keep a humid smoke chamber (by keeping the meat's surface fibers loose and porous which allows more internal moisture evaporation).

Eric

TJohnson said:
Smoke Flavor is really a matter of personal preference

I have some customers who love smoke, and will only use 100% Mesquite, or mix Hickory with Mesquite.

Other customers like the very mild flavor of Apple or Alder.

The smoke flavor should add another level of flavor. It should compliment the other flavors, and not overpower them.

Personally, I Don't Like to Burp Smoke!!

Todd

Adam, I should have been more specific, my apologies for the confusion.

The amount of smoke flavor is dictated by the type of smoker/Pit, Fuel and how it is used.

When using my pit for my for Ribs and Picnic/Butts my goal is for the least amount of smoke possible.(just a hint is preferred,I'm with Todd on this)

Forluvofsmoke is correct but that is not my main focus when pit cooking.

I will use my GOSM if I want a "Smokier" flavored product, this can be controlled by the wood chunks I add and even then I go with a very Light TBS.

When using my pit I use wood as fuel and a little bit of smoke flavor is unavoidable, unless doing a preburn of the wood and using coals instead of wood.

The hint of smoke I get on the pit is just enough smoke flavor to compliment the food.

So as other have said it comes down to preference, but one thing you should consider is who you are cooking for, my wife doesn't like smoked food but loves the stuff that comes off the Pit, go figure, as a matter of fact pretty much everyone I have served my Pulled Pork and Ribs to prefer it out of the pit as opposed to the GOSM.

Congrats on the successful cook

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