- Jun 16, 2018
- 6
- 0
So I smoked a couple of chickens the other day on my electric smoker with half cherry wood chips and half apple wood chips, 275 degrees, took a little over 3 hours.
The chicken came out pretty good, but I did notice what I would call a hint of acrid flavor (said rancid incorrectly in first post) that I can only attribute to how I used the wood chips.
I put new, dry wood chips in the chip box, set smoker to preheat for the first 15 minutes (to get smoke going per manufacturer), put chicken in immediately, and then let it do its thing for the next 3 hours. When done, the chips, after 3 hours, were coal.
So, while I know I could experiment with a few more smokes, what do you guys think is best way to insure I get just smoke flavor from the wood chips and not any unintended acrid smoke flavor?
1. Should I not pre-heat?
2. Should I put on meat say 30 minutes after ships start smoking?
3. Should I remove 'spent' chips after each ship session, say hour or so each session?
4. Or, and I've never seen this, should I set pre-clean smoker on high for first 30 minutes without meat or chips to 'burn-off' any residual flavors, much like you would do a grill?
Thanks all.
The chicken came out pretty good, but I did notice what I would call a hint of acrid flavor (said rancid incorrectly in first post) that I can only attribute to how I used the wood chips.
I put new, dry wood chips in the chip box, set smoker to preheat for the first 15 minutes (to get smoke going per manufacturer), put chicken in immediately, and then let it do its thing for the next 3 hours. When done, the chips, after 3 hours, were coal.
So, while I know I could experiment with a few more smokes, what do you guys think is best way to insure I get just smoke flavor from the wood chips and not any unintended acrid smoke flavor?
1. Should I not pre-heat?
2. Should I put on meat say 30 minutes after ships start smoking?
3. Should I remove 'spent' chips after each ship session, say hour or so each session?
4. Or, and I've never seen this, should I set pre-clean smoker on high for first 30 minutes without meat or chips to 'burn-off' any residual flavors, much like you would do a grill?
Thanks all.
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