- Mar 19, 2017
- 3
- 10
Hi all, newbie here. 3 smokes, all pork, same issue: an underlying sour/acid taste on the surface of the meats.
I have changed the process and fuels but it's still there.
I am using an OK Joe offset smoker, I have sealed up the joints, but not the lids.
I am starting the fire with a chimney full of lump charcoal.
First smoke was a undated pork lion out of the deep freeze, brined to thaw. Fuel was selected from the wood pile, mostly maple, but for this first one I was not very carefull. This fiirst smoke included a seasoning set per the smoker's insturctions (controlling heat with both intake and outlet), followed into the smoke, controlling heat with intake only.
Result: Deep smoke sour taste on the surface and. a glassy coating on the inside of the smoke chamber. Added a exhaust extension and got a Maverick at this point.
Second was a Boston Butt. Much more careful about fuel selection - no bark, and nothing that didn't look like maple to me. No brining, surface spices only. Very definite sour taste, at the surface and a little way into the meat. The Maverick probes came out with a glassy coating where they were not in the meat. The exhaust extension did not become glassy.
Third was ribs. Fuel was charcoal, a mix of storebought "Cowboy charcoal" and home made. 3hrs open, 2hrs in foil. The sour was still there, but less)
Thoughts on what to try next?
I have changed the process and fuels but it's still there.
I am using an OK Joe offset smoker, I have sealed up the joints, but not the lids.
I am starting the fire with a chimney full of lump charcoal.
First smoke was a undated pork lion out of the deep freeze, brined to thaw. Fuel was selected from the wood pile, mostly maple, but for this first one I was not very carefull. This fiirst smoke included a seasoning set per the smoker's insturctions (controlling heat with both intake and outlet), followed into the smoke, controlling heat with intake only.
Result: Deep smoke sour taste on the surface and. a glassy coating on the inside of the smoke chamber. Added a exhaust extension and got a Maverick at this point.
Second was a Boston Butt. Much more careful about fuel selection - no bark, and nothing that didn't look like maple to me. No brining, surface spices only. Very definite sour taste, at the surface and a little way into the meat. The Maverick probes came out with a glassy coating where they were not in the meat. The exhaust extension did not become glassy.
Third was ribs. Fuel was charcoal, a mix of storebought "Cowboy charcoal" and home made. 3hrs open, 2hrs in foil. The sour was still there, but less)
Thoughts on what to try next?
