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Unsavory flavor?

Discussion in 'Chefs Corner' started by robert saylor, Aug 11, 2018.

  1. TomKnollRFV

    TomKnollRFV Master of the Pit Group Lead

    No idea then other then overloading the chip tray. I only add chips every 30-40 mins when I use chips.
  2. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    I'd blame the seasonings, before I would blame the Smoke.
    If it was too much smoke it would have been too thick to see through, and the outside of the food would be bitter, not pungent.

    BTW: Smoking for many hours is fine, as long as it's light smoke. However Heavy Smoke can be bad, even if it's only for a short time.

    My Two Piasters,
  3. tropics

    tropics Epic Pitmaster OTBS Member ★ Lifetime Premier ★

    Wet wood has to dry before it burns!!
  4. fivetricks

    fivetricks Smoking Fanatic

    Was it your first smoke after seasoning the smoker? If so, turn it on high for a few more hours while adding wood chips.

    Then when you're done with that, chuck the chips and figure out how to run an amnps with your model :-)