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Meat too Dark!!!

post #1 of 9
Thread Starter 

I have a Brink man Trailblazer limited edition. I follow Jeff's recopies to the letter. But the end product never looks like Jeff's. Attached are pic of my Smoked Maple Barbecue Turkey. Oh it was good and everyone raved about it.10805717_10204160598513752_8571026921276073144_n.jpg?oh=0f5f60b8751ca6eafc423e9ddb757d88&oe=550B95DC&__gda__=1426330275_8194b76c01ff94cae90a82a75b9e1a87 

 

And The finished product looks like this.

 

10406636_10204181687600966_6544640609843543784_n.jpg?oh=4a6eb0b4d078e7eede361b1664398871&oe=54FD7293

 

I used Hickey for this. But I've used cherry, apple, oak and mesquite woods with the same result. IE dark meat, Help!!!

post #2 of 9

Too much smoke? White billowy smoke  can do that and make it taste bitter. You barely want to see a thin blue smoke exiting the smoker.

 

Barry.

post #3 of 9

Yep, looks like you got some heavy smoke there. Have you done any mods to your smoker yet? I think I have seen guys do a basket for their side firebox on here and seal things up with RTV and fire proof rope, baffle and such. Do you use a reliable thermometer for cooking chamber temps and internal meat temp? Looks a little overdone from here but I didn't get to try it. Please supply some more details so we can help you fine tune your smoking process.

post #4 of 9

I have had dark skin from too heavy smoke. Dark meat? I guess I'm not sure what you mean by that. What was your smoker temp and what was internal meat temp?

post #5 of 9

I agree , you smoke looks too heavy , here's a bit of info. you may finding interesting...   http://www.smokingmeatforums.com/a/stickburning101

 

Hope it helps , and as always . . .

post #6 of 9
Thread Starter 

OK sounds good. tx

post #7 of 9
Thread Starter 

I welded where the fire box meets the barrel. There was a big gap both front and back.  But that is fixed. no other modifications.The temp was running between 220 and 270. 2 11 lb turkeys smoke 3 hrs 5.5 hrs total cook time. I use a maverick duel thermometer. The Turkeys were juice and had great flavor. I think I just went to heavy on the wood. I forgot the thin blue smoke rule. Thanks for the info.

post #8 of 9

As said above heavy smoke. It really doesn't take a lot of wood to get a good smoke flavor.

Happy smoken.

David

post #9 of 9
Think about the fire as a bunch of ashed lump with 1 4inch chunk of hickory or whatever wood on it. When that burns up add 1 one more etc, etc.
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