|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
12-02-2012, 10:54 PM | #1 |
Is lookin for wood to cook with.
Join Date: 06-28-12
Location: Whitsett, NC
|
Where is the smoke?!?!?!
hi guys,
I pit fire shoulders over hickory coals. Here is a link to my next-to-last pit firing: http://www.bbq-brethren.com/forum/sh...d.php?t=137372 I cooked another butt recently, and although I have learned and grown (all thanks to you fine folks) there remains one common thread: there is very little smokiness. If you are willing to read along, here is my progression: First attempt: kept pit temps too high, meat cooked in only 5 hours. Result: no flavor at all, because of less time in pit, also used no rub and a far too weak vinegar sauce. Second attempt: kept pit temps lower- never higher than 220, usually bobbed around the 200 mark. Used good rub, much better sauce recipe/ The third attempt was much like the second, with one notable difference: I observed, at one of my favorite BBQ joints in the state, that the wood pile contained a lot of bark. The wood planks looked like the scraps from a lumber yard... where the heart of the trunk had been cut into boards, and the remaining wood was mostly hickory bark. I tried to carry this through with my own bbq, where I cut away much of the wood and kept the bark. The difference? Nothing! I want a deep, pervasive smokiness to my barbecue. Any suggestions? If you want to see my pit, look back at the link I posted. Thanks so much for reading. |
|
12-02-2012, 11:29 PM | #2 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
|
If memory serves me correctly your shoveling coals for heat. Take some hickory and chunk it up and add a fist sized piece or two to the embers when you pitch your coals.Embers don't give up much in the flavor dept. on their own.
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
|
12-02-2012, 11:32 PM | #3 |
Is lookin for wood to cook with.
Join Date: 06-28-12
Location: Whitsett, NC
|
I will try that.. maybe even throw in some Mesquite for good measure
|
|
12-03-2012, 12:16 AM | #5 |
Is lookin for wood to cook with.
Join Date: 06-28-12
Location: Whitsett, NC
|
|
|
12-03-2012, 12:31 AM | #6 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
|
I cook on WSMs. I use KBB with about 5 fist sized chunks of wood buried in the charcoal. I've tried several different types of wood, and I've always gotten a good smoke flavor.
__________________
"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
|
12-03-2012, 08:55 AM | #7 | |
is Blowin Smoke!
Join Date: 05-08-12
Location: Iowa
|
Quote:
Though I've noticed I cant *taste* much smoke on the first go round. The leftovers are really smoky. I think being out with the smoker and my hair and clothes smelling smoky, I get immune to it
__________________
18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer |
|
|
12-03-2012, 10:03 AM | #8 |
Quintessential Chatty Farker
Join Date: 04-12-10
Location: Jazzy Gerbil Land.
|
Another thing, are you eating any of this stuff the next day? Or after you've showered, brushed your teeth, and changed your clothes? A lot of the smoky taste will simply not register for you after you've spent all day on a pit.
__________________
The Life of the Knife is Ended By! The Wife. Geld responsibly. |
|
12-03-2012, 08:54 PM | #9 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
|
Also if the skin is still on the shoulder, the smoke will penetrate very little to none where the skin is left on.
The uncovered meat will absorb the smoke flavor from any wood chunks you throw in. |
|
12-03-2012, 09:03 PM | #10 |
Full Fledged Farker
Join Date: 09-22-12
Location: Austin, TX
Name/Nickname : John
|
^^^^^^^^^^^^^^^^^^^^^^^^^^^ding-ding-ding. Take some large chunks of wood or even whole pieces and put them on the edge of the coal bed where they will smolder. Your neighbors will think your house is on fire you'll get so much smoke. Coals have very little flavor and burning wood does too. has to be a smoldering chunk
|
|
|
|