Guys this is my first post on this web site so here go's:
I purchased a New Braunfels smoker about a month ago. It is the standard smoker w side fire box. I have smoked brisket, ribs, chicken, and a pork tenderloin. Most of the meat has ended up in the trash so far!!!
I can smoke the meat for 1hr. or 4hrs. (finishing in the oven or wrapped in foil) and the outcome is always the same: bitter, over smoked flavor.
I am wondering if I have too much smoke???? I hear guys talking about "thin ribbons of smoke". That is not the case as I have "tons of smoke" billowing out. Should I be using less smoke????
I need to know how to keep the smoke down and the heat up?
By the way, I start w/ lump charcoal, let that burn down and then put my wood on (1 small log split up) followed shortly by the meat. I then continue to put more wood on pretty often. Please advise! -Thanks
I purchased a New Braunfels smoker about a month ago. It is the standard smoker w side fire box. I have smoked brisket, ribs, chicken, and a pork tenderloin. Most of the meat has ended up in the trash so far!!!
I can smoke the meat for 1hr. or 4hrs. (finishing in the oven or wrapped in foil) and the outcome is always the same: bitter, over smoked flavor.
I am wondering if I have too much smoke???? I hear guys talking about "thin ribbons of smoke". That is not the case as I have "tons of smoke" billowing out. Should I be using less smoke????
I need to know how to keep the smoke down and the heat up?
By the way, I start w/ lump charcoal, let that burn down and then put my wood on (1 small log split up) followed shortly by the meat. I then continue to put more wood on pretty often. Please advise! -Thanks