I am relatively new to smoking and have just moved from a propane grill with chip box to a el cheapo offset smoker. Yes...there is the first problem. Had I done more research, I probably would have saved my pennies for something better! Anyhow...
I have smoked in my new setup twice now, and both times, my meat tastes like campfire. The smokey taste is just overwhelming!
Let me give you a few details.
Smoke #1:
Turkey breast and western style pork ribs
Lump charcoal for heat source started in charcoal chimney
Hickory and plum sticks/chunks at about 50/50
Temp at around 200-220 as measured mid-cook surface with ThermoWorks DOT
Smoke #2:
Whole chicken and london broil with a decent amount of fat on top
Lump charcoal for heat source started in charcoal chimney
100% hickory
Temp at around 200-220
Both times, I tried to make sure that I was getting blue smoke, and I would add more wood to the fire box every time the smoke went away.
Things that I've learned so far:
1) My smoker needs some mods to retain heat and disperse more evenly.
2) The cut of meat is critical. The London broil wasn't very good. :(
Questions that I have:
1) Do you continue to add wood every time you see the smoke go away or do you only smoke for a small period of the total cook time?
2) The smoke taste was worse on #2 above. Is 100% hickory too much?
Feel free to comment on my rookie mistakes. I could use the help!
Thank you
Nick
I have smoked in my new setup twice now, and both times, my meat tastes like campfire. The smokey taste is just overwhelming!
Let me give you a few details.
Smoke #1:
Turkey breast and western style pork ribs
Lump charcoal for heat source started in charcoal chimney
Hickory and plum sticks/chunks at about 50/50
Temp at around 200-220 as measured mid-cook surface with ThermoWorks DOT
Smoke #2:
Whole chicken and london broil with a decent amount of fat on top
Lump charcoal for heat source started in charcoal chimney
100% hickory
Temp at around 200-220
Both times, I tried to make sure that I was getting blue smoke, and I would add more wood to the fire box every time the smoke went away.
Things that I've learned so far:
1) My smoker needs some mods to retain heat and disperse more evenly.
2) The cut of meat is critical. The London broil wasn't very good. :(
Questions that I have:
1) Do you continue to add wood every time you see the smoke go away or do you only smoke for a small period of the total cook time?
2) The smoke taste was worse on #2 above. Is 100% hickory too much?
Feel free to comment on my rookie mistakes. I could use the help!
Thank you
Nick