Well Ive done some smoking before but I quit, now I only smoke foods! I have a simple question for someone who has more
experience at food smoking than I do. I have a small offset firebox smoker I think its a "backyard" make and it smokes stuff
like a mad forest fire ! I have this problem of "oversmoking" where the food in this case meats are like TOO smoked. Just
downright bitter. Is it because of a lack of brining or just too much smoke? The temp works out well the meat is cooked
and everything is just nice but its so heavily smoked it doesnt taste great. I normally use a lowerys concoction for a rub or
seasoning and hickory chunks. After I build my fire and put the wood in I let it burn to coals in about 15-18 minutes then put
fresh wood on top and it starts smoking like crazy. Temp stays right around 180-225. What am I missing or doing wrong?
Just want to tone it down a little. Less time higher heat? Any suggestions would wood help!
THANX
experience at food smoking than I do. I have a small offset firebox smoker I think its a "backyard" make and it smokes stuff
like a mad forest fire ! I have this problem of "oversmoking" where the food in this case meats are like TOO smoked. Just
downright bitter. Is it because of a lack of brining or just too much smoke? The temp works out well the meat is cooked
and everything is just nice but its so heavily smoked it doesnt taste great. I normally use a lowerys concoction for a rub or
seasoning and hickory chunks. After I build my fire and put the wood in I let it burn to coals in about 15-18 minutes then put
fresh wood on top and it starts smoking like crazy. Temp stays right around 180-225. What am I missing or doing wrong?
Just want to tone it down a little. Less time higher heat? Any suggestions would wood help!
THANX
