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just my 2 cents

post #1 of 18
Thread Starter 

this is just my own personnel opinion so feel free to disagree

 

after looking at a lot of photos here on this forum I ( in my opinion ) see a lot of meat that's over smoked , I love smoked meat but to me you can have to much of a good thing . I want to still be able to taste the actual meat and not have it taste like soot . and while I really enjoy a good bark on meat it shouldn't taste like charcoal

but  I guess to each his /her own

post #2 of 18
I agree with you that too much smoke is not good. However there is a difference between too much smoke and a nice bark. I have smoked many meats that are almost black because of the bark, but they are not overcooked or oversmoked! The bark, if done correctly does not have the bitter taste of charred meat and it adds a nice texture contrast to pulled pork. Sometimes looks can be deceiving! Yes, some smoked meat you see here is dark with bark, but I've smoked and eaten enough of them that I know they taste good-so to me they look beautiful! Happy smokin', David.
post #3 of 18
I hear you, Sota. I like a good bark on a pork butt. However, as Cal said, I have seen some stuff that I can't understand how it could possibly be good. I realize that we are not professional photographers, but some of the pics we see remind me of licking a fireplace. That's my $0.02.
post #4 of 18
Another thought for you to ponder. Many times the reason the meat is so black has nothing to do with too much smoke or over cooking. It stems from the fact that people put to much sugar in there rubs or use sauces that contain a bunch of sugar. The sugars over Carmelite and you get the super black bark. .
post #5 of 18
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Another thought for you to ponder. Many times the reason the meat is so black has nothing to do with too much smoke or over cooking. It stems from the fact that people put to much sugar in there rubs or use sauces that contain a bunch of sugar. The sugars over Carmelite and you get the super black bark. .


I totally agree.......  waaay to much sugar

post #6 of 18
Good thought, sailor. I switched several years ago to about 80% turbinado sugar. It will withstand a much higher temp before burning.
post #7 of 18

The only time I ever thought my meat was oversmoked, was when I was doing a brisket on my (cheapie) horizontal, and I underestimated the amount of charcoal I'd need. I ran out in the middle of the night, and had to burn all my hickory chunks to keep the temperature up until it finished. I started heavily modifying my horizontal shortly after that.

post #8 of 18
Thread Starter 

for me these ribs look just about perfect

 


good and smoky  with a nice bark

 

here is  what I think a pork butt should look like

CREATOR: gd-jpeg v1.0 (using IJG JPEG v62), quality = 90


Edited by cal1956 - 5/19/15 at 1:28pm
post #9 of 18

Those are certainly some great looking pieces of meat! I prefer a little more bark on my butts, but to each his own! You no doubt did a fine job of smoking there!

post #10 of 18
I like a little more bark also but it still looks very good.
post #11 of 18
Thread Starter 

I won't lie , these photos came from the web , but this is what mine do look like when I smoke them  ( raining way to much here to be out smoking today ) 

but lets be honest , we all want for other people to like our end product , and I know that there are some here that are happy as pigs playing in the mud  chomping

on a piece of charcoal but with that said , most  people would prefer not to have to scrap the meat that's  sat in front of them like a piece of burnt toast !!!!

 to me smoking meat is a balancing act ,  the smoke , seasoning and bark/char should compliment the meat and should not be the primary flavor

  we can change the flavor profile many different ways and that's good, as long as it compliments the meat and doesn't overpower it


Edited by cal1956 - 5/19/15 at 2:37pm
post #12 of 18

When cold smoking my products are smoked to a desired color.  When hot smoking, instead of smoking to a desired color, the actual smoking time depends entirely on the color and density of the smoke.  To determine the actual amount of smoke applied by the color of the product would be too difficult if not impossible as variables such as the sugars and other ingredients in rubs, mops and glazes would disguise the actual smoke color.

 

 

Tom

post #13 of 18

All good points  and I have another ; your smoke has a lot to do with the Color/Taste . If you have a white bellowing  smoke signal coming from your  stack ,  

 

you will probably have an off taste and too much 'dark' bark.

 

It takes some work to keep it cleaner , but the results are a better smoked meat.

 

  Ribs . . .

 

  Brisket .  .  .

  .  .

 

 

 

  Butt , anything you Smoke .

 


This is how the smoke should look , not White like this . .. 

brisket cook 5-17-12 012.JPG

 

It only takes a bit of work to keep it clean like this , but the proof is in the quality and taste.

 

Have fun and  .  .  .

post #14 of 18
Thread Starter 

oldschool, 

 

I agree , the kind of wood used will effect the overall taste and to a lesser degree the color

post #15 of 18
Quote:
Originally Posted by cal1956 View Post
 

 smoking meat is a balancing act ,  the smoke , seasoning and bark/char should compliment the meat and should not be the primary flavor

  we can change the flavor profile many different ways and that's good, as long as it compliments the meat and doesn't overpower it

 

Quite correct, cal,  I use smoke like salt and pepper and there are many different kinds of salt and pepper and unlimited foods it can be used on. 

 

Tom

post #16 of 18
Quote:
Originally Posted by cal1956 View Post
 

this is just my own personnel opinion so feel free to disagree

 

after looking at a lot of photos here on this forum I ( in my opinion ) see a lot of meat that's over smoked , I love smoked meat but to me you can have to much of a good thing . I want to still be able to taste the actual meat and not have it taste like soot . and while I really enjoy a good bark on meat it shouldn't taste like charcoal

but  I guess to each his /her own

If your food taste like soot, it maybe a problem with clean smoke. You can achieve great bark without a soot taste. But how much smoke the meat has is a personal choice. Personaly. I like the smoke taste and its why I do it....otherwise one may as well use an oven.

post #17 of 18
Thread Starter 

"


Edited by cal1956 - 5/19/15 at 8:09pm
post #18 of 18
Quote:
Originally Posted by cal1956 View Post
 

"clean smoke " there is no such thing !!!!

White billowing = dirty. Thin blue = clean.

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