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Too Much Smoke

post #1 of 9
Thread Starter 

I have a Longhorn offset smoker, and I have been dabbling for a while now. I have been noticing that everything I smoke comes out too intensely smoked, even harsh. How do i mellow this out? I am using cherry wood that I got from my Dad's back yard, I try to create the thin blue smoke everyone talks about, but often it is just plain white, not sure how to change that. I have heard some ideas on other websites about only smoking the meat for half the cook time or so then wrap it in foil until the desired temp is reached. Any info would be appreciated. I really want mouth watering BBQ, just not sure how to get it!

post #2 of 9

Hi Brenn. How are you using the cherry wood? Are you burning only the wood or are you laying chunks of it on top of a bed of charcoal or briquettes?

post #3 of 9
Thread Starter 

I have done it both ways, the last time i smoked I used what i had left over of briquettes, but i ran out, so this time it was mostly cherry wood. I have done it both ways now. Do i have to make sure the briquettes are grey and ashy before I put them in the firebox, or can I add them anytime? And is it better to use less wood?

post #4 of 9

I would go out on a limb, pun intended, and wonder if maybe the wood is still a tad bit green. If that happens to be the case there is where your problem lies.

post #5 of 9

I think that Timberjet may have the answer. Do you have some that you can try that you know has been cut for at least 6-12 months so that you can compare?

post #6 of 9

Also, is it just too smokey or are getting an after taste, ?   Green wood gives a funny after taste to me,



post #7 of 9
Thread Starter 

It tastes just like strong smoke, and pretty harsh. We cut the cherry trees down last summer, so i would say 4 to 6 months ago, they are still in rounds though, maybe i need to split  them to get them seasoned quicker. I have some maple wood that was cut over a year ago that i could try. I will give it a shot. Are briquettes a good idea, or is it better to use pure wood? And if i add briquettes to the firebox mid smoke will that add any off flavors, or do I have to start them outside the firebox then add once they are grey and ashy? 

post #8 of 9

To my taste Maple is a more neutral tasting wood so you might try maple as your main wood and add the occasional small chunks of cherry. Not all cherry is created equal either. I just did a cheese smoke today with some Western brand cherry chips and it was stronger smelling than some other cherry I have used. It reminded me of some wild cherry from Western Oregon I have used. I know it's a pain but you might try debarking too.

post #9 of 9
Thread Starter 

Will try, thanks for all the responses everyone!

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