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double barrel smoker

post #1 of 9
Thread Starter 
just wondering why meat has a strong smoke taste allmost like creisode take skin off meat tastes good i have dampers open smoking around 220
post #2 of 9
Are you getting TBS or white smoke?

Too much smoke may be the issue also, even if it's blue.

The other possibility is the barrels still have some sort of chemical left on them.

Post some pics of what you're seeing in the smoker and the meat itself and we'll try to help.
post #3 of 9
Thread Starter 
white smoke barrels were clean i burned 3 times befor trying to smoke
post #4 of 9
Pictures would be nice but I would have looked to see Qview from the smoke and see what the smoke looked like. Now you don't want the thick white smoke. You want the thin blue almost where you can't see it but you can smell it. You say that you had the dampers open but was the stck wide open too. You want that smokey air to travel around the meat and then out of the smoker.
post #5 of 9
What kind of wood are you using? Doest it have bark on it? Are you heating/buring it before using? Agree with indyadmin post us a few pictures and lets us see it. May help.
post #6 of 9
I love this place!!! I just learned today that I was smokin with the "to much" smoke and the wrong kind. Maybe we need an OTWS until we learn better!
post #7 of 9
I've learned so much from this forum but the biggies are just a TBS is all that is needed (no more billowing white smoke) and not to burn green wood because you just can't get TBS with green wood.
post #8 of 9

most of the time your meat gets that nasty smoke tang on the outside when your meat is wet on the outside. If your meat is wet on the outside, the carbon in the smoke attaches to the meat and gives it that tang. Try letting it air dry for a little while before putting it on the pit, or pat it dry with napkins really well. Air dry is better. If you already doing all that then may just be too much smoke but I'd be willing to bet that its the moisture content on the outside

post #9 of 9

You are probably getting thick white smoke which is why your meat tastes like it does. You want a very small amount of blue smoke or as long as you can smell it that is all you need. Call it Ninja smoke. Smoke that you can smell but can't see.

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