Another lang question.

[worm304]

So I have my 36 patio dialed in. It's holding consistent temps with nothing but clean heat. My question is how would I approach getting a heavier smoke flavor on my meat? I'm using 50/50 oak and hickory. I did some ribs and chicken legs today and I couldn't taste much smoke flavor on the chicken. Could it because my senses are numb from tending fire? I am just a big fan of tasting some smokiness and would like a little more. Any help would be greatly appreciated! Thanks! Pic of the ribs just for fun.

 

[fivetricks]

Yep. It's Called going nose blind :-)

 

[JckDanls 07]

Hopefully you have some left overs.. That way you can really taste the smoke the NEXT DAY.... Another option is to save them all for the next day or two after the cook.... as you say... tending fire/standing in smoke all day dulls your senses I believe...

 

[smokerjim]

Yep. It's Called going nose blind :-)

agree with fivetricks, also what temps are you cooking at, hotter the temps the less smoke you'll have

 

[drunkenmeatfist]

Maybe it is the wood? Are you using kiln dried?

 

[jcam222]

Thought maybe it was just me. I often think I didn’t get much of a smoke flavor and my wife thinks I’m nuts lol. Usually I can really smell and taste it the next day.

 

[worm304]

Maybe it is the wood? Are you using kiln dried?

I get my wood from a nice southern guy who sells it out of his front yard. It is dry and seasoned and lights very easily. I do have some kiln dried i bought at home Depot because I was only running oak and wanted to try hickory. I did use a few of those splits this cook. My wood guy now has hickory so I don't need to buy an expensive bag. I hold 250-275 on almost all my cooks. I find it tough to go lower because the fire tough to keep going when it's lower than 250. I do need to tinker with that. Nose blind makes sense. I will try the leftovers tommorow and see. Thanks!

 

[fivetricks]

I generally never eat any of the food I cook the day of. It's pointless for me. I won't be able to appriciate it from standing over the pit all day

 

[phatbac]

Cool or freeze and reheat the smoke just pops out in reheat.

Happy Smoking,
phatbac (Aaron)

 

[Dantij]

Ribs look great. Nice smoke ring. I can practically taste the smoke!