what is wrong with the smoke

[preacherman1]

i have a kettle grill i use as a smoker. when i first started i could distinctively taste the smoke in everything i cooked  how ever lately the smokey taste is not penetrating the meat like it use to.

 

[meateater]

You are probably getting yourself oversmoked, take a shower and taste your morsels tomorrow and see if it makes a difference. JMHO !

 

[teeznuts]

 It may sound silly but on average I smoke 3-5 times a week. Much of it is shorter smokes like fatties or ABT's but some are long smokes like hams or beef roasts. I spend a good deal of time in the smoke. Sometimes the dishes don't seem to come out as smoky flavored as I intended but my family or friends that sample the goods rave about how good and smoky it turns out. I find that if I wrap up the dish and try it the next day it tastes like someone put it back on the smoker and I'm happy with it. Just my take on it but I'm no expert.

 

[africanmeat]

 It may sound silly but on average I smoke 3-5 times a week. Much of it is shorter smokes like fatties or ABT's but some are long smokes like hams or beef roasts. I spend a good deal of time in the smoke. Sometimes the dishes don't seem to come out as smoky flavored as I intended but my family or friends that sample the goods rave about how good and smoky it turns out. I find that if I wrap up the dish and try it the next day it tastes like someone put it back on the smoker and I'm happy with it. Just my take on it but I'm no expert.

3-5 times a week  

 and  the dogs in your neighborhood don't follow you?

3-5 times a week   

  a 3-5 times

 

[SmokinAl]

What they say is true. It always tastes smokier the next day.

 

[tjohnson]

You are probably getting yourself oversmoked, take a shower and taste your morsels tomorrow and see if it makes a difference. JMHO !

It's almost like you become immune to the smoke.

Keep on Smokin'!!!

Todd

 

[hardslicer]

I like to eat it the next day, and the day after that, and the day after that, and the.........

 

[forluvofsmoke]

Good points about being exposed to the smoke and not tasting it very well that day, but, I think it's more along the lines of something has changed.

Do you have a temp gauge or probe to monitor grate temp and cooking indirect, or are you grilling with smoke woods? The reason I ask is that it sounds to me like the food is cooking faster due to possibly higher heat with the onset of summer, so the grill is a bit hotter than you may have been cooking in until now.

Another possibility is the change to different meats...some don't take on smoke as easily as others do at the higher temps during grilling, so I started using a cold smoke & sear method on the grill a couple years ago for those quicker meal items...we love it.

Preacherman, is it with everything that you cook, or just a few items?

Eric

 

[teeznuts]

3-5 times a week  

 and  the dogs in your neighborhood don't follow you?

3-5 times a week   

  a 3-5 times

I can't help it. I'm a smoke addict. I feel like I have to have smoky stuff in the fridge at all times.