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Forgive Me-For I Have Cheated..

post #1 of 12
Thread Starter 
I see from time to time on this forum how people complain that they don't get enough "smoke taste" from there MES rigs. I had the same problem. The smoke doesn't seem to penetrate the meat enough. I don't care much about the red ring-but the inside parts of the meat don't seem to have that rich smoke taste that the outer part of the meat has.
This is where traditionalist will please turn away-cause this is how I cheat.

I place about 2/3 of a bottle of "Liquid Smoke" (in the BBQ sauce section at your grocery store) in the water pan and fill the rest up with water. Now not only do you get the smoke from the wood, you get "steamed smoke" from the pan!

I did this with pork shoulder-pulled(12 hours at 235) and brisket (16 hours at 225) last weekend for a big party I had and WOW! the smoke AND the compliments came shining through.

Pleeeeeze don't tar and feather me for this quick "Smoke-Kicker"... Just food for thought guys....
post #2 of 12
Post some QVIEW and we will all forgive you for your cheating ways PDT_Armataz_01_12.gif

Where in NY abouts are you?
post #3 of 12
I personally haven't found a lack of smoke taste from my MES but I also don't have an aversion to liquid smoke. It is not a chemical flavor made in the lab but a distillate from wood smoke.
post #4 of 12
Ever try a few drops of liquid smoke in your milk? Me neither.
The most important thing is that you enjoyed your smoke and it worked out to your liking.
Though some Qview would have been a plus, just watch out if someone does try to tar and feather you, someone from the site might try to stick you in a bucket of brinePDT_Armataz_01_01.gif
post #5 of 12

All I care is that what's on my plate tastes good.
post #6 of 12
Hey Smokin K,

I'm not a snob when it comes to food...I am, however, really interested in new and differing methods. Cooking for me is a giant experiment, and I love to try new things. There is a difference in my two rigs in the way (and amount) of smoke taste that is delivered to the meat. That is part of the beauty of this...working with what you have to make some delicious food...and the subjectiveness of personal tastes throws in another big variable. What is right for me, might not be right for you, and vice versa. Do what you have to to make your dinner time worthwhile, and if that means using liquid smoke as a "kicker" in your setup, then more power to you (quite ingenious by putting it in the water pan I might add).

We cannot, however, forgive you for lack of pics...get with the program! (OK, we'll cut you some slack since you just started biggrin.gif). Also, you might want to stop by the roll call section and properly introduce yourself, so the site can welcome you with a little enthusiasm!
post #7 of 12
Thread Starter 

Brisket Pics

SO SORRY I didn't send pics the first time. This is my brisket cooling it's heels after being in the MES for 16 hours at 225 degrees. A BUTTER KNIFE could have cut it it was so tender. Once again my apologies and I'll be filling in personal info ASAP!
post #8 of 12
Hey Smoking K,

Looks good! I don't have a watt burner, I don't know if you smoked it on the pan, or on a grate. I would think a pan would limit the smoke that hits the bottom the brisket, where a grate would allow smoke to totally surround the piece of meat. Maybe that would amp up the smoke penetration as well...just a thought!

Let me be the first one to throw you some points on a good looking brisket! Check the User CP on the tool bar above, and you will now have a start on some reputation. points.gif
post #9 of 12
Got my butter knife in hand...
BBQ Engineer gave you points, I have to second that.
Excellent job! points.gif
post #10 of 12
Let us know how you like the taste on day two or three? I've noticed that the smoke flavor really comes through after the sits in the fridge. Last week we did a pork butt, the smoke flavor was good when 1st pulled and chopped for pork sandwiches, about 1 hour after finished cooking. The next day and for several days we ate a lot of pulled pork sandwiches and the smoke flavor was very prominent, as soon as the meat storage container was opened the smoke flavor very noticeable, and the taste of the meat's smoke flavor was great. The smoke flavor was too stong, it balance the meat and sauce.
post #11 of 12
Ok you have to say 3 our fathers and a hail Mary. Next time you have to take the camera and you'll be saved by the Qview. Now the butter knife thing might just cure everything but you'll have to sent us some pork and we'll get back with you later.
My house USA
1234 Yummy Drive
Jacksonville. FL 32218
post #12 of 12
My take on it is this, If it tastes good and satisfies you, and those you feed, go for it. As you progress and learn more it can only get better. Smoking takes time to perfect. I got my first smoker in 1985 and remember the first thing i smoked a turkey, Big Disaster but, I never looked back, It was too awfull LOL.
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