I had a smoking fail! The chicken came out with a nasty smoke flavor. Could it be that I put the chicken on to early? How long does it usually take to get your fire established? I have a brinkman offset smoker. If you have any ideas please share!
Don't give up, Jeff, you'll get the hang of it! Once you have your methods dialed in to your smoker, you'll be turning out great food in no time!Yea, more info probably would help LOL. Here you go:
Was the taste of the chicken very bitter with a bitter aftertaste, or did it simply taste burned or overcooked? bitter aftertaste that's creosote on the meat, caused by thick, billowy smoke
What was the temperature in your smoker when you put the chicken in? Put it in around 150 degrees and it steadily rose above 200 150 is much too low a cooker temp. Even 200 is not hot enough for chicken. I normally smoke chicken @ 275 or higher.
Did you maintain a fairly constant cook temp? not really, probably should have waited to put the chickn on Consistent temps in your cooker will make it easier to control variables, including smoke amount and quality.
What were you using for fuel? lump, no lighter fuel Do you have a charcoal chimney? Its a good way to get good hot coals going before they go in your smoker. Red hot coals will not produce the heavy white smoke that can deposit creosote on your food. If you don't have a chimney and are starting your charcoal in the smoker, you really need to wait until its a good, red-hot bed before you put meat in.
What kind of wood were you smoking with? apple If you're using chips, you can make foil pouches with chips in them. Poke a few small holes in the top of the foil, then toss the pouch on the coals. It'll still make good smoke, and the chips wont' burn up as fast.
How long was the chicken in the smoker, and what internal temp was the meat when you took it off? They were pretty thin cutlets, so they were in only a few hours. Not sure about the temo. It is critical for food safety to cook your meats to a target internal temperature, rather than going on cook time. For Poultry, IT should be about 165-170*.
Is this your first time using this smoker? no, but i'm still a rookie. I think I've used it around 7 or 8 times.
Wood chunks,briquettes or lump wood charcoal? lump charcoal with some wood chunks thrown in
If your are seeing white smoke out of the stack, wait. that somke was white. I'm betting my impatience got the best of me. Smoker setup and proper prep is half the battle for smoking meat. Get the smoker up to target temp, and make sure you have thin blue smoke coming out of the stack before you put your meat on.
SMF to the rescue, THANKS GUYS!!!
Oh oh, sounds like you got the hang of it now. Watch out! Ribs are next. Post pictures
I'm thinkin' you nailed it to the wall right there, Jason.Also make sure you always have you output stack open all of the way, control your temp with the inlet. You want the smoke to wisk across your food, not soak in it. That can cause build up on the meat as well giving you a strong taste.
Glad it worked out for you!