Less is more...TBS...I get it now!

[coco]

I'm still a newbie here, but my decision to buy, and use (properly) a smoker would have been a repeated disaster without this forum. So, first of all, thanks to everyone!

What I mean by the title, is my first two smokes, while fairly tasty, just didn't have the flavor I wanted. I felt the flavor was a little intense, and borderline bitter. It was a typical rookie mistake, where I was trying to make sure there was always visible smoke coming out of the stack.

Fast-forward to my 3rd smoke...

...I got the smoker prepped (~260F...temp drops a decent amount after loading up), and apple chips packed tight in foil, and two big chunks of mesquite. There was a bunch of smoke from the start, and then it settled in to hardly being able to see anything coming from the chimney. But, a slight whiff of what's coming out...and it was a very pleasant, sweet smelling smoke. Ahhh...the joys of TBS! "Ninja smoke" as some call it.

It was like a light bulb came on, and everything made sense.

The confirmation of this new found knowledge was the final result. Perfectly smoked babybacks, and applause from the wife on being the best smoked meat dinner yet. She also appreciated me sitting at the dinner table, and not smelling like I was playing with smoke bombs all day.

Thank you to everyone here!

 

[rbranstner]

Great job on the smoke. Practice makes perfect. Yea I know what you mean about smelling like smoke from being around it all day. I actually get sick of the smell on my clothes and in my hair and the food doesn't usually taste as good that night. Well what I started doing was once the meat was done and in the foil resting I run off and take a shower and that helps a lot. Not only are the people around you happy that you don't smell like smoke bomb but you can enjoy the meal better as you don't have that smoke smell all over you. At least that is what works for me. Some get sick of the smell and some don't.

 

[jjwdiver]

Interesting how one day, you can be doing something with the smokmers or the meat prep and light bulb turns on! Everything that you have read and people talked about makes perfect sense!!! I have an "ah-ha" moment quite often the more things I do with this obscession.

CoCo - it just keeps getting better!

 

[smokey paul]

Wow rbranstner hit the nail on the head. I also have had that problem, smoke all day trying to make the best you can and can't eat at the end and the wife wants to know why lol.
Less is more as you found out and so has most of us. I would worry about the amount of smoke and then learned to set back and let it do it job. Good work...

Paul

 

[Dutch]

By jove, you got it!!! I know a couple of guys in my area that have been smoking for several years that think the "billowing white cloud" is how it's done. When they come over to my place and I have the Lang fired up with the TBS barely visable, they are always wanting to toss on more wood so THEY can see the smoke. I tell them they only have to SMELL the smoke to know things are going right.

 

[coco]

Yes! It finally made sense. If the smoke smells unpleasant...well...that's what is flavoring the food. If the smoke is "sweet" and smells great...the food will taste great.

Some people mention throwing a piece of lump charcoal into the pan. Does this help keep things going over longer smokes? Does it "light" just as a chunk of hardwood? (I use a propane smoker).

 

[Dutch]

Some find that adding a piece of lump charcoal or even a charcoal briquette to the pan especially when using a propane helps in forming a smoke ring. When the pan gets hot enough the charcoal will light-most often before the wood chips or chunks start. I use a propane smoker from time to time and have never added charcoal to the pan and still have had a decent smoke ring.

 

[erain]

Dutch is correct, you can get a smoke ring with a propane smoker. anytime you burn an organic fuel, ie... wood, charcoal, and yes propane, when these fuels are burnt trace amounts of nitrogen dioxide are produced. when it comes in contact with the meat it dissolves and is converted to nitric oxide or NO as is normally reffered to. it reacts to the pigment in the meat, called myoglobin, has oxygen attached to it so when the nitrogen dioxide dissolves into the meat the oxygen from the myoglobin converts it to nitric oxide. this turns it a pink color forming what we call the smoke ring.

this is the reason electric smokers do not produce smoke rings, or at least not to the effect the other smokers do. there simply is not enough heat generated to create the nitrogen dioxide or in an amount needed to cause the ring to appear.

 

[corn cob]

Coco, you make my old heart smile. You are wise beyond your experience if not your years. Hopefully sooner, rather than later, even to the dullest palates and, most naive minds the question rings out..."What am I doing wrong? Good meat is not supposed to taste bitter, nor look like a a pile of horse dung cremated on the alters of ignorance". Dare I question the High Priests of PR and BS?? ~~~ Yes, The truth becomes unavoidably obvious...Over-smoked meat does not taste good!

I am encouraged to know, that the coals of sanity still burn brightly for those wise enough to look...I salute you in your new found wisdom, and thank you for sharing your experiences........

Eat Well and Enjoy!!

 

[ddave]

Yep.

Your smoker doesn't have to look like a steam locomotive trying to climb a steep hill.

Nor should it.

If you smell smoke, you're smokin'.

Dave

 

[meateater]

Sounds like your on the way to many a fine meal. I did notice you said you put 2 big chunks of mesquite, just be sparing with that wood unless you like a heavy smoke taste. A little goes a long way with that wood.

 

[coco]

I think my definition of "large chunk" might be off. Large(r) for my small smoker. Probably just about 3.5" long, and maybe 2" diameter. So, I guess one of the larger pieces in the small bag I bought at Home Depot.

Thanks to all for the confirmation I'm headed the right way. It's nice to be getting the hang of this.