Help! - Over powering taste of smoke!!

[SmokinJointBBQ]

Hi all, I’m new to smoking but I’ve been watching the YouTube videos for months, and decided to buy a Masterbuild Electric smoker. I’ve smoked two things, yesterday baby back ribs, and today just a simple Aldi beef joint 0.857kg just to practice on. I am using maple wood, but each time the meat comes out tasting of just smoke. I fill the cylinder about 3/4 full and I leave it….I don’t add more, I just leave the wood chips in the tray for the whole cook, I did not cover the meat in either cases but I do have a thermometer where I can read the temp of the meat outside without opening the door….how do I make the meat taste of meat and not just smoke?

Hi all, I’m new to smoking but I’ve been watching the YouTube videos for months, and decided to buy a Masterbuild Electric smoker. I’ve smoked two things, yesterday baby back ribs, and today just a simple Aldi beef joint 0.857kg just to practice on. I am using maple wood, but each time the meat comes out tasting of just smoke. I fill the cylinder about 3/4 full and I leave it….I don’t add more, I just leave the wood chips in the tray for the whole cook, I did not cover the meat in either cases but I do have a thermometer where I can read the temp of the meat outside without opening the door….how do I make the meat taste of meat and not just smoke?

not sure if this has been mentioned already, but with larger cuts of meat that go 8+ hours, it really pays off to wrap it about halfway through the cook(I like to wrap it up when it hits the stall, bout 160ish internal).

Maple is a mild smoke, but You can also experiment with some fruitwoods if you want a *very* light smoke flavor. Apple and Cherry are nice and mild and it’s rather difficult to “oversmoke” your meat with these woods.

Happy Smokin!!
Brendon

 

[wright_1]

Glad you got it figured out. As mentioned, an additional thermometer to verify cook chamber temps and meat temps is very nice as the MES is not real accurate normally.

I get you on this, I put my probe in to check and the MES was way out - I used the probe to check it was up to temp and then put the meat in.....I will buy one for sure....I'm only using this particular smoker to gain confidence in smoking, and then I want either a Traeger Pellet Grill or the Master Build Gravity series - I've still got loads to learn though!!

 

[wright_1]

not sure if this has been mentioned already, but with larger cuts of meat that go 8+ hours, it really pays off to wrap it about halfway through the cook(I like to wrap it up when it hits the stall, bout 160ish internal).

Maple is a mild smoke, but You can also experiment with some fruitwoods if you want a *very* light smoke flavor. Apple and Cherry are nice and mild and it’s rather difficult to “oversmoke” your meat with these woods.

Happy Smokin!!
Brendon

Thanks Brendon, Apple and Cherry - sounds fantastic, with Chicken?

 

[JLeonard]

Redeemed yourself with the Chicken huh? Looks darn good.
Jim

 

[SmokinJointBBQ]

Thanks Brendon, Apple and Cherry - sounds fantastic, with Chicken?

No problem. They are excellent woods for chicken! Cherry is a nice wood for darn near any protein...gives the meat a beautiful deep red color too.