Smokey Mountain Smoker Question

tpal

Newbie

Original poster

Sep 27, 2012

5

10

Ontario Canada

• Sep 24, 2015

• #1

Hi all, I've been having a problem with my SMS and wondered if anyone may have an answer for me.  I've had my SMS for 2 years and at the beginning I was getting great results. Lately (mostly this summer) I've been getting a different flavor that is difficult to figure out.  I do my normal routine for smoking; start the smoker; prepare the meat; get the smoker to temperature; place the meat on the smoker; add a few chunks of apple or hickory and let thing go. The problem is when it is finished and take the meat off it doesn't have that nice smoky flavor or aroma rather it smells and sort of taste like a mild creosote flavor.  Does anyone have any ideas of what might be going wrong?

 

trabba

Fire Starter

Jul 3, 2013

71

20

SW Ohio

• Sep 24, 2015

• #2

Are you possibly putting the meat on too early? When you put the meat on, are you getting a heavy white smoke still or are you waiting until you get more of a think blue smoke? 

 

rabbithutch

Master of the Pit

OTBS Member

Oct 15, 2011

1,600

48

Up in Thin Blue Smoke in Temple, TX, USA

• Sep 24, 2015

• #3

I don't have and have never used a WSM, but my guess is that your wood is too green. Either that or your smoker needs a very thorough cleaning.

 

tpal

Newbie

Original poster

Thread starter

Sep 27, 2012

5

10

Ontario Canada

• Sep 24, 2015

• #4

Thank you for the responses...the wood isn't green but I'm wondering if it could be that it needs a thorough cleaning. I do however put the meat on with white smoke coming out so maybe I'm putting it on to soon after I add the chunks - it could be that.

 

krex1010

Smoke Blower

Aug 28, 2015

110

17

Southeast PA

• Sep 26, 2015

• #5

I always let meat sit out for a bit so the surface temp comes up a bit, creosote will form at condensation points.....which are cold spots.....which is exactly what a big hunk of meat fresh out of the fridge is. Dry wood, thin blue smoke and meat that is not super cold and you should be good to go.

 

Rafter H BBQ

Epic Pitmaster

OTBS Member

★ Lifetime Premier ★

Jun 18, 2013

12,106

5,584

S.E. Idaho

• Sep 26, 2015

• #6

krex1010 said:

I always let meat sit out for a bit so the surface temp comes up a bit, creosote will form at condensation points.....which are cold spots.....which is exactly what a big hunk of meat fresh out of the fridge is. Dry wood, thin blue smoke and meat that is not super cold and you should be good to go.

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Just curious how long you let your meat sit out at room temp ? I've always gone from fridge to smoker & have never had a creosote issue !

 

krex1010

Smoke Blower

Aug 28, 2015

110

17

Southeast PA

• Sep 26, 2015

• #7

Depends on the cut, butts I will let sit out for an hour, ribs maybe a half hour, just long enough to take the chill off. If your wood is good and dry and your fire control is good then you probably are good either way, but if you have issues it may help. It's not an uncommon step to take.

 

Rafter H BBQ

Epic Pitmaster

OTBS Member

★ Lifetime Premier ★

Jun 18, 2013

12,106

5,584

S.E. Idaho

• Sep 26, 2015

• #8

krex1010 said:

Depends on the cut, butts I will let sit out for an hour, ribs maybe a half hour, just long enough to take the chill off. If your wood is good and dry and your fire control is good then you probably are good either way, but if you have issues it may help. It's not an uncommon step to take.

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Yea, I know a lot of folks do it... Just was curious of your method... I think some folks let meat sit out wayyy to long, but that's just my opinion !