- May 29, 2020
- 141
- 110
Got an important problem to solve. My wife is just not as fond of smoked food as my son and I. For meats like brisket and ribs smoked w/hickory she's saying that it's just too much for her. She does like salmon that I smoke with apple. Apple is a lighter wood and salmon is done in around an hour or so, so lighter wood and shorter smoking time.
So seems like I can change two key variables - the wood, and the length of time it's under smoke. Also wondering if using the top vs. the bottom rack would have a significant impact.
The wood: Right now aside from Hickory, I have:
Time under smoke: Right now I typically have smoke going the entire time the meat is in the smoker. I'm wondering how much impact reducing the amount of time I'm using smoke will have on the intensity. It seems like the majority of the smoke flavor would be imparted during the first 2-3 hours so wasn't sure how early I'd have to stop adding chips. (Masterbuilt electric.) Does anyone have experience w/reducing the amount of time they are using smoke, e.g., keeping the meat in the smoker for 6 hours, but only using smoke for the first 2-3?
Upper vs. lower racks: Would there be any significant affect on smoke from using the bottom vs. higher racks? I typically smoke salmon on the top rack, and larger things on the second rack.
Thanks for any suggestions (aside from the obvious "Time for a new wife" ;-)) on this thorny problem.
So seems like I can change two key variables - the wood, and the length of time it's under smoke. Also wondering if using the top vs. the bottom rack would have a significant impact.
The wood: Right now aside from Hickory, I have:
- Pecan
- Apple
- Cherry
Time under smoke: Right now I typically have smoke going the entire time the meat is in the smoker. I'm wondering how much impact reducing the amount of time I'm using smoke will have on the intensity. It seems like the majority of the smoke flavor would be imparted during the first 2-3 hours so wasn't sure how early I'd have to stop adding chips. (Masterbuilt electric.) Does anyone have experience w/reducing the amount of time they are using smoke, e.g., keeping the meat in the smoker for 6 hours, but only using smoke for the first 2-3?
Upper vs. lower racks: Would there be any significant affect on smoke from using the bottom vs. higher racks? I typically smoke salmon on the top rack, and larger things on the second rack.
Thanks for any suggestions (aside from the obvious "Time for a new wife" ;-)) on this thorny problem.