Meat too Dark!!!

tim335

Newbie

Original poster

Jul 24, 2014

5

10

• Dec 3, 2014

• #1

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.

 

And The finished product looks like this.

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

 

biteme7951

Smoking Fanatic

Mar 21, 2010

426

63

Michigan

• Dec 3, 2014

• #2

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.

 

timberjet

Master of the Pit

Jan 29, 2010

3,549

165

Waitsburg Washington

• Dec 3, 2014

• #3

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.

 

red dog

Smoking Fanatic

Jul 24, 2011

702

38

Central Oregon

• Dec 3, 2014

• #4

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?

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Dec 3, 2014

• #5

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 . . .

 

tim335

Newbie

Original poster

Thread starter

Jul 24, 2014

5

10

• Dec 3, 2014

• #6

OK sounds good. tx

 

tim335

Newbie

Original poster

Thread starter

Jul 24, 2014

5

10

• Dec 3, 2014

• #7

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.

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Dec 3, 2014

• #8

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

Happy smoken.

David

 

trickyputt

Meat Mopper

Oct 21, 2014

163

16

Birmingham, AL

• Dec 3, 2014

• #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.