Getting the right amount of smoke for taste

[smallz]

Hello everyone, I am looking to understand smoking meats the best way. Do you have any tips on how much lump wood you are using for cooks? Just backyard smoking here but would like to learn a little on when to stop burning wood and when too much smoke over takes the taste.

Just looking to understand the process better than what I have been doing. Thank you

 

[chef k-dude]

Trial and error, really. And a matter of personal preference. I dont mind a strong smoke flavor but my wife prefers more of a hint of smoke. I've had to learn to back off on the smoke levels because of her preferences.

As you can see here, some people want smoke on nearly everything. It would not surprise me to see someone smoking strawberries and blueberries here.

You have to play around with methods, woods and level of smoke to find where your preference lies. There is no set level or amount of smoke you are "supposed" to have, except there is that "smoke ring" many strive for on certain meats. Makes a pretty picture but also could be too "smoky" for some people. Some chefs put foods in a pan covered with foil or plastic and just flood it with a smoke gun (looks like some sort of a weed pipe thing!) for a short time. Same with some cocktails...just a whiff.

Because I dont smoke meats all the time, when I do, it's really special and different. When I had the "smoke everything" bug, it became less so. To each their own and you have to find out what's yours.

 

[JC in GB]

It also depends on the style of smoker you have. I felt that the Masterbuilt electric I had never gave me enough smoke flavor even using a pellet tube. I have had smoked meat from a wood only smoker that was very good. My charcoal smoker I have gives the widest range of smoke profile I have tried. I find that 1 wood chunk per hour or so gives a very pronounced wood flavor note. You will have to experiment to dial it in based on your smoker type. My $0.02

JC

 

[Smokin Okie]

Depends upon the smoker .