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Newbie with too much smoke

post #1 of 6
Thread Starter 

Well my first smoke ever. Apparently too much smoke. skin was too bitter to eat. One chicken was brined one not. Meat was fantastic. Tenderloins are still cooking!

post #2 of 6

Hello and welcome to SMF, sorry to hear about the skin being to smokey, A few things can cause that, green, not properly seasoned wood, not leaving your stack vent wide open, and strong woods like mesquite etc.


Gary S

post #3 of 6

Welcome to SMF glad you joined us.  The other thing that can cause it is using too much wood. Your looking for Thin Blue Smoke (TBS) just a very light colored smoke or maybe no smoke at all just the smell of the wood burning. If you can smell the smoke so can the meat.

White billowing smoke is not what your after and often leads to creosote which tastes terrible

post #4 of 6
Thread Starter 

Wood was well seasoned, stack wide open. Used oak and maple. Pretty sure I used way too much wood. More reading then try try again!

post #5 of 6

It comes with patience and practice, your next one will come out much better!!!


The first time I did it, I had clouds of white smoke....I thought this was how to do it.  It tasted so bad I had to throw everything out!!!

post #6 of 6

I would offer the thought of air flow - too little oxygen will leave a bad smoke taste as well.

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