black skin but good meat.

Discussion in 'General Discussion' started by jd1965, Jun 11, 2014.

  1. jd1965

    jd1965 Newbie

    hi guys. wondering why everything I smoke comes out with almost black outer skin. the meat comes out good and tender and tasty but just looks black I'm not venting the smoker enough or what. I'm using a masterbuilt propane upright smoker. any help would be awesome thanks.
     
  2. Are you using a rub with sugar? Sugar caramelizes very quickly. I'm not sure what type of meat you're cooking, but you may want to consider a low or no sugar rub.

    And you aren't using a bbq sauce at the start of the cook are you? That would be even worse than the rubs containing sugar. Save sugary sauces for the last 30 minutes or so.

    Another thought... Is the meat subjected to high or direct heat? That could also be the culprit.

    Keep in mind, I'm thinking in terms of burning. Some meats, such as shoulders, do tend to blacken up but are by no means burnt.
     
  3. jd1965

    jd1965 Newbie

    I SMOKED A BEER CAN CHICKEN WITH McCORMICKS CHIPOLTE AND ROASTED GARLIC RUB. I SMOKED IT FOR ABOUT 3 HOURS AND THE SKIN WAS BLACK THE MEAT WAS GOOD AND JUICY AND DONE. I ALSO DID SOME RIBS THAT CAME OUT KINDA BLACK LOOKING TOO BUT WERE REAL GOOD TO. I DONT OPEN MY VENTS I WONDER IF THATS WHAT THE PROBLEM IS. I WOULD THINK IF THE VENTS WERE OPEN IT WOULD BE HARD TO MAINTAIN TEMP. I'M I WRONG.
     
  4. A lot of variables there. What kind of smoker? What temp?
     
    Last edited: Jun 11, 2014
  5. fwismoker

    fwismoker Master of the Pit

    LOL...does it look like this?

     
  6. Ha!

    I've seen that video before. I love that she tries to talk herself into thinking it will be delicious.
     
  7. timberjet

    timberjet Master of the Pit

    Man, she must not have any taste buds left at all. You might as well smoke three packs of cigarettes and call it a day. About the same level of nasty. Hahahahaha.....
     
  8. I think she has her vent closed. Covered in soot.

    "The chicken is covered in soot, but that's ok. The chicken is good."
     
  9. timberjet

    timberjet Master of the Pit

    you need to have the top vent all the way open all the time. The only thing that vent is for is to shut off the air once you are done smoking. Or to keep the rain out. That is your problem and you will notice a huge improvement in flavor once you master the art of thin blue smoke rather than creosote laden billowy white or worse, brown smoke that you have going with the vent closed. Your bottom vent controls airflow and thus, heat. The secret to great smoking is acheiving the right color, flavor and level of smoke for the particular meat you are doing. You want that stuff to escape from your smoker. Otherwise it will build up on the top and condensation will form and black stuff will run right down onto your meat. Yuck!
     
  10. For the record, I was referring to the soot in the video which was hysterical, not JD's original question. We still need to figure out how and on what is he smoking.
     
  11. timberjet

    timberjet Master of the Pit

    Yes but whatever smoker he has the top vent would not be closed all the time correct? I don't know of any smoker that works like that. I agree, more info would help us help him out. and that video is hilarious... I just saw she has a newer one out where the chicken looks way better. Many comments on her original video were to sign up for this forum.
     
  12. timberjet

    timberjet Master of the Pit

    I just figured out he has the exact same smoker she has in the video and yes, he keeps the vents closed at all times.
     
  13. Oh! In that case, I would say a few things....

    1. Make sure the vent is fully open.

    2. Get a cast iron pan to put your wood in to slow the smoking. These cabinet smokers burn wood way too fast and hot.

    3. Soak your wood.

    4. Make sure you are using your water pan. Even if you decide to go waterless (not sure why), it makes a decent heat diffuser.
     
  14. timberjet

    timberjet Master of the Pit

    For the record I am not ripping on you as I reread my post and it did seem harsh. Just trying to help. we were all new at one point and thank goodness for this forum that set me straight several years ago.
     
  15. jd1965

    jd1965 Newbie

    yes that's the exact smoker I have and that is what my chicken looked like. I will open the top vent from now on thanks for the help.
     
  16. fwismoker

    fwismoker Master of the Pit

    Tips

    1) free flowing smoke

    2) use dry wood-  seasoned wood

    3) The best smoke is the lightest smoke...smoke you can barely see from the exhaust. 

    Short hot smokes some gray smoke is ok

    long smokes you want very thin smoke

    white smoke is bad, although short burst from igniting chunks/ splits is normal
     
  17. jd1965

    jd1965 Newbie

    I WAS USING HICKORY CHUNKS DRY NOT SOAKED WHEN I WAS SMOKING MY CHICKEN. I READ SOME PLACE THAT YOU DONT NEED TO SOAK YOUR WOOD BECAUSE IT STEAMS THE MEAT IS THAT TRUE.
     
  18. chef willie

    chef willie Master of the Pit OTBS Member

    I was a soaker early on and then saw the error of my ways....no soaking & no water pan of liquid
     
  19. jd1965

    jd1965 Newbie

    NO WATER REALLY WHY.
     
  20. You are after thin blue smoke. The one on the right is an example of Thick blue smoke in my opinion. If it looks like the one on the left it is not good for food.

     

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