Smoked food tastes metallic, bitter and very smoky.

[daveomak]

The above pictures say most of it 

 , glad it all worked out. If the wife is happy...............what else can be said?  

 

[hfactor]

 

[daveomak]

THAT SAYS IT ALL !!!!!!!

 

[hfactor]

OK... I’ve move on to beer can chicken.  Here are the steps I followed: 

·          Brine chicken for 18 hours in a mixture of water, salt, brown sugar, bay leaves, pepper corns

·          Removed chicken from brine, rinse chicken

·          Marinated chicken for a couple of hours in a rub consisting of Salt, brown sugar, Paprika, black pepper, chili powder, Garlic, Onion powder

·          Placed chicken on beer can holder, set up thermometer(s), and placed chicken in smoker.

·          Placed cherry wood chunk in smoker, placed chicken in smoker and set smoker to 250 to 260 degrees.

https://statich.smokingmeatforums.com/7/7a/7af23b6f_IMG_4383.JPGhttps://statich.smokingmeatforums.com/2/25/25f0c4cf_IMG_4384.JPG

I achieved the desired thin blue smoke, and the temperature was holding very well.   My desired temperature for the chicken was 170 degrees in the breast meat.

All was going well…. but it took nearly 4 ½ hours for the chicken to achieve the desired temperate.   During the cook time, I used 2 wood chunks of about 2x1x3, and a finally a small piece of Mesquite.   I sealed the smoker with aluminum foil to eliminate heat leaks, and smoke leaks.

After the cooking was finished, I rested the chicken for 20 minutes.  

Results: The chicken was very moist, and seemed to be cooked throughout.   The only concern I have is the chicken did taste quite smoky.   Adding that last piece of mesquite might have been a bad idea.   I’m perplexed by the long cooking time as I've read from other posts that cook times at 250/260 degrees should have been in the 2 to 2 ½ hour range.

Conclusions: Use only one chunk of wood, investigate heat/cooking problem.

Any recommendations?

 

[daveomak]

Hfactor, Good evening.

I have found, letting the meat "rest" in the refer wrapped overnight "mellows" the smoke flavor.

That being said, meat that is to be eaten, after removal from the smoker, for my taste needs less smoke.

Make notes on your brines, rubs, temps and times and especially types of woods and smoke duration for future reference on specific meats.

You are definitely on the path of making great Q. Dave

 

[rowdyrawhide]

This is great, it sounds like you go this baby figured out.  I use cherry on everything, right now it is my go to wood.  Mesquite is very heavy on the smoke IMO, at this point in time I only use mesquite on beef, others will disagree no doubt, thats ok.  Next time just use the cherry and I think you'll be very happy.  

By the way, the WSM is a great unit.  However there is something to be said for the electric and gas units

 

[hfactor]

Rowdy,

Yes I can see myself purchasing a Webber Smoker soon... sounds like maintaining the heat is not a problem, and the flavor of real heat is probably what I want.....

Dave,

Yes the chicken the following day was much better, still a tad smoky, but next time I'd use just one block of wood.  At least the creosote taste is gone....

Thanks for all the input.....

HF

 

[alelover]

My chickens usually take about 4 hours. I leave my exhaust wide open and just crack my intake. That last piece of mesquite probably put the smoke over the top. Mesquite is very strong and can be harsh. Glad you are moving in the right direction. You'll get it.

 

[hfactor]

BeerMan,

So a 4 hours full chicken is to be expected?  I tried to get to 170 degree breast meat....

HF

 

[young one]

I too have an electric bullet type smoker, only have smoked it twice so far, & still trying to master TBS.

I tried soaked chips, and chunks placed next to the element, both resulted in wood catching fire, billowing white smoke. I used a water spritzer through the door to oust the fires but got some ash on the meats.

It was suggested to me to try the foil packet method poked with holes, or a small tin can also poked with holes near the element. The trick is....You don't want them to catch fire, just smolder.

I havn't had the chance to try these methods out yet.

I'm not sure if an amazin smoker can be placed right on the element or not, someone in the forum could probably clarify this for you.

Hope this helps

 

[young one]

Mesquite is pretty strong try Hickory, 

An amazin smoker was suggested earlier, Im not sure if it can be placed directly on the element in an electric ECB? can someone clarify this for me? THANKS

 

[hfactor]

Y1,

I built a rack above my heat element; the rack is about a ½” above the heating element.   I placed the dry wood chunk on this rack above the heating element.   This has worked very well twice now, no white smoke, no flame ups, just a slow burn.... give it a try and let me know what your think...

HF

 

[young one]

HF,

       Brilliant !...You built a rack?

How did you do it?

Can you post a pict so I could get a better idea on a mod?

 

[hfactor]

Y1,

I actually used a paint pan roller screen, see picture. I place this over my heating element, and place wood chunk on rack over heating element You can get one of these at Home Depot or Lowes.  Check out DaveOmar's photo on page 2 of this thread.  He's got a great shot of what he uses for hold his wood....

 

[hfactor]

The official name of that is "METAL 5 GALLON SCREEN GRID WITH FEET"

 

[tjohnson]

Y1,

I actually used a paint pan roller screen, see picture. I place this over my heating element, and place wood chunk on rack over heating element You can get one of these at Home Depot or Lowes.  Check out DaveOmar's photo on page 2 of this thread.  He's got a great shot of what he uses for hold his wood....

Love the idea, but "Galvanized Metal" in a smoker is a "No No!"

You can buy a small sheet of expanded steel at Home Depot or Lowes

Todd

 

[hfactor]

What problems does Galvanized Metal present?

 

[tjohnson]

Lots of articles on the subject

When zinc is burned, it gives off Zinc Oxide and is a poisonous gas.

Why take the chance on getting sick over a couple bucks of expanded steel?  Go to Home Cheapo or Lowes, and buy a 12"x12" piece of expanded steel that's not galvanized.

Todd

 

[hfactor]

Yup that makes sense......

Thanks...

 

[hfactor]

New attempt.....

http://www.smokingmeatforums.com/fo...-attempt-with-new-found-knowledge#post_648937