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How do you regulate the smoke flavor intensity?

Discussion in 'General Discussion' started by mrted, Jan 27, 2011.

  1. Hi, I just started smoking.  I have a small electic smoker oven - a Smokin'-It #1.  I've made two batches of pork and beef ribs and am now eating some pork shoulder, basically following recipies out of a popular smoking cookbook (Smoke and Spice).  So far everything's been delicious but the smoke flavor can be a little harsh.  I'm using cherry, apple, and a little bit of hickory.  My smoker's limit is supposed to be ~8oz of wood at once, and I usually load it up and mix in new chunks with the coals as the day goes on.

    Here's some questions:

    How much smoke is too much?  How can I tell without tasting?

    How much of the cooking process should be smoke from new chunks of wood, smoke from the burnt wood's charcoal, and no smoke at all?

    Is it better to start with a lot of smoke and finish with clean heat, or have a little bit of fresh smoke going the whole time?  What about alternating smoke-clean-smoke-clean . . . . ?

    I'm mixing my rubs in with olive oil, then massaing that into the meat.  Could the olive oil mess up the flavor?

    Any tips on what kinds of spices & sauces work best with smoke, and what don't?

    Would it help to have a little pan of water in there for steam?

    Thanks!
     
  2. les3176

    les3176 Master of the Pit

    With your smoke you want small whiffs of thin blue smoke,if you can smell smoke then your smoking.You don't want big white billowing clouds of smoke,that can make the meat taste harsh. You can smoke the whole time while cooking just make sure its not the white smoke.Olive oil will not give you that harsh taste,i have used it before and never had it.Using the waterpan is a great idea because it help keep moisture going and it helps to stabilize smoker temps.
     
  3. Watch out for the thick white smoke.  That's when you get that really harsh unpleasant flavor.  I've never used an electric smoker, so I can't give you much advice, but play around with your setup until you are generating that thin blue smoke.  Some folks around here call it "ninja smoke" and I think that's a great way to describe it.  I think you are fine with the olive oil rubdown.  Rubs and sauces are all strictly personal preference.  Do some looking around here and you'll find more ideas than you can try in a lifetime.  But most of all, if you can keep the thin blue smoke going, you should never go wrong.
     
  4. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    The mistake most of us make in the beginning is we want to see the smoke.  I like what someone here called it, ninja smoke is what you what.  
     
  5. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    I looked at the specs on your smoker..nice.

    You are probably putting too much chips/chunks in the hopper.

     This is a great place.

     Check out the WIKIs and try using the handy dandy search tool.

     Good luck and have fun!

      Craig
     
  6. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Also you can basically stop adding flavor wood sooner to also cut back on smokiness. A lot of times I only add wood chunks for the first half of the smoke, then I just let it cook.
     
  7. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    This is so true!

    We all do the same thing, but eventually get smart

    If you want a stronger smoke taste, you can try woods like Hickory & Mesquite instead of Fruitwoods like Apple, Cherry and Maple

    Or.... pour on the heavy white smoke and it will taste EXACTLY like the inside of your smoker!

    Todd
     
  8. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    I used to have issues with my SmokinTex regulating smoke. Now I only use the AMNS and it works great every time. Takes the door opening -heat loss issues away completely.   
     
  9. meateater

    meateater Legendary Pitmaster SMF Premier Member

    Look for that TBS, less is more in the smoking world. I also mix my rubs with oil, I like using wet rubs myself, that's just my thing.
     
  10. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    All of the above!  TBS is king.
     
  11. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member

    [​IMG]

    I'm like most of the good folks here and say that you will learn the woods as you smoke more. I really like a light smokey flavor so I use alot of apple. Then if you want more than I would recommend hickory or maybe a mesquite.
     
  12. thanks!  that's exactly what I was doing, filling the smoker with lots of chunks and getting just too much damn smoke!  I'll try just a chunk or two at a time.