New member terrible beef

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lectro88

Newbie
Original poster
Aug 31, 2017
13
11
Midland NC
Hello all.

My first post and why I joined. Hope to learn a lot more. I'm close to 50 and thought I knew. Oh well.

Now I have been grilling and I thunked smoking for a long time but I had a lousy turn out today.

Rubbed 3 different kinds beef with Long Horn rub and put on my new smoker and It was the worst thing I ever did.

I used the pecan limbs from the yard which I've done before.

This is a new smoker for me its a Oklahoma Joe's if any asks. Its been rainy today and my temp has stayed low 150-200 fluctuation.

After abbot 4 hours I tried the thin slice as almost a rare jerky and it was like lemon or vinegar. and waaaayy too smokey, I didn't know you could over smoke.

But the wife and I had some over smoked beef at a restaurant that I will leave un-named over the weekend.

I read later today the bark will give acidic flavor and may be my culprit but I have pulled oak from burn pile before with bark and never noticed this problem either.

Was I almost cold smoking or under temp. 

When I opened the  lid the smoke that rolled out was almost greenish tint that I thought was odd as I usually see white.

So I expect to get beat up over this and maybe get some laughs too.

Thank you in advance.
 
Don't know that I can nail your problem, but lets see if we can find some clues in your story.

New smoker.  Did you season it first?  If not, could be shipping oils.  If seasoned, that's not it.

Temp fluctuations alone would do nothing. 

Two things come to mind.  The lemon or vinegar taste sounds like bad beef.  If you handled it correctly, it may have been mishandled by the seller or transporter.  It is rare, but it happens.  I've had it happen twice with pork. 

Another factor is the wood tasting over-smoked, and greenish smoke coming out of the smoker.  Man, I've never heard of green smoke.  White smoke can leave wood tasting bitter and over-smoked.  When I do low temp smokes for jerky, often the smoke never turns blue, but it is thin white but still gives a great flavor. 

Pecan limbs from the yard, if green or rotten, would definitely impact the taste.  I used to use limbs that fell out of my oak tree, but all it took was one bad smoke and now I'll only use oak limbs I trim and age off the ground. 

That's all I got.  Maybe someone else can help.
 
OK. 

I was able to salvage the meat. It smoked about 2.5 hrs.(2:00-4:30) between 150-200 the london, and thick strips were 112  degrees. (I know london isn't a cut of meat but you know what I'm talking about)

The thin strips I haven't decided yet as they are what got me alarmed. and still terrible. 

I did season grill. I did a 450 degree heat up the day I put it together just to see what and how it did like a kid on Christmas morning.

The next day I wiped out the standing creosote puddle of water standing next to fire box as it was way off level (ended up setting wheels on a brick) These limbs are from this year so may moisture from them. But probably a cup or 2 of water.

And after that cleaning and wipe down I sprayed down inside with Store name (Pam) and now the light bulb comes on...

This may be my green smoke.  I only had olive oil and spray. And I figured spray is quicker and easier and saved my olive oil.

I fired up smoker and about 2 hrs later put the rubbed meat on. I may not Have got grill hot enough as it was spitting rain yesterday.

The meat was bought day before right into fridge and I took it out yday rubbed it and put it on kinda impatiently since smoker was hot I put it on rather than waiting till tomorrow. As I had originally planned.

Folks I was electrocuted pretty bad about 3 weeks ago and fell off ladder with 2nd degree hand burns and I have been doing goofy stuff.

The more I think about it I think I didn't wait long enough on the seasoning of the smoker. I didn't get it hot enough and let it cool down either.

So put the thick stuff in a copper coated pan with glass lid and in oven 250 from 4:30 -10 last night. 

The house smelled like I had the smoker in living Rm. LOL.

Finally got the nerve to try it this morning. And it was good even cold. SURE smoky but It will get eat. a little bitter and twangy.

So at the end of the day. Patience, and a new learning curve for this unit. I really think I was too cold on temp.(Really smoldering)not breathing,  and using a spray to season and using too early.

Thank you Folks. 
 
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