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Can there be too much smoke in a MES

post #1 of 9
Thread Starter 
I think I found out you can put too much smoke to some meat. Or I did something else wrong.

I seared a small 1.5 lb pork tenderloin on grill until it got to 120 degrees, and placed it in the MES, and added some chucks and a charcoal briquette. Added some more chunks an hour later. When I pulled it in 2 hours when it was at 170, the loin had a taste that was TOO smokey. Could barely eat it. Maybe I had it too high at 240 degrees and formed some creasole.

Any suggestions. Should I only use 1 chunk an hour?

Also it still did not have a smoke ring.
post #2 of 9
For me 170' is too high. I also think 240 is high also. If I were doing it I probably would shoot for 155' and smoke at 220'.

That's just me though, I like my pork a little on the medium side.

It is hard to get a smoke ring on the MES. I don't worry about it as long as it tastes good.

What kind of wood?

Good luck on your next smoke, there is always a next time and a learning curve.
post #3 of 9
my pork loins i usually pull at 140 degrees,the tenderloin being so much small i agree on the 155 and it wouldn't take much smoke,maybe hang with just your first chunk,and run the lower temp to cook as well, tenderloin doesn't take very long and to much heat and smoke will ruin one.just keep trying that's what it's all about

p.s. i don't think myself i would do the sear,just let the smoker do it all. my 2 cents anyway
post #4 of 9
Thread Starter 
I was using pecan (store bought chunks). I think it was a little too strong.

I am trying some ribs today on the 3-2-1 method. This time I bought a bag of mesquite chucks. I am shooting for only a small amount of smoke, so I will only be adding a chunk when I dont see any more smoke.

Finally got a comfirmation that other people have similar problems with the smoke ring on MES.

post #5 of 9
It's easy to oversmoke a tenderloin. Try using chips rather than chunks (works better for electrics IMO) and use half as much as you think you should.
post #6 of 9
You may have added too much wood at one time, any rolling smoke?
post #7 of 9
Is your upper vent open or closed? I leave mine open ALL the time.

I'll add one maybe 2 wood filler tubes worth of chips or chunks during a smoke. Start with a little, then move up. You want a smoked accent typically, not as you found out a TOO SMOKEY meal.

Just like salt, a little goes a long way, and you KNOW when it's too much
post #8 of 9
I agree.
Been there, done that.
post #9 of 9
Like HeapOmeat said, make sure that top vent is fully open. You want the smoke passing over the meat and then getting out of there.

What's the smoke look like? Is it white and billowy or thin and blue-ish?

If I remember right, the MES manual says to put in a cup of wood chips at a time. IMHO that's way too much. I use chips and not chunks and I only put in a small handful every hour and a half to two hours.

Hope this is helpful. Good luck on your next smoke.
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