How can one cook with wood and NOT get a smoke flavor?

Bamabuzzard · 06-15-2009, 12:58 PM

Our work had lunch catered today and it was bbq from a local restaurant. They served ribs, chicken quarters, sausage with trimmings. NOT ONE of the different selection of meats had any smoke flavor whatsoever. I asked the guys serving what did they use to cook this on and they said hickory and pecan.

I didn't tell them it didn't have any smoke flavor I just told them "okay I was just wondering what y'all use" and moved on. But there was ZERO smoke flavor. How can this happen?

swibirun · 06-15-2009, 01:59 PM

The possibilities that come to mind are....

1) Foil.....lots of foil.
2) They lied

Bamabuzzard · 06-15-2009, 02:01 PM

I don't know which one it was, lying or foiling but I can tell you I've never tasted meat smoked over hickory and pecan wood that had absolutely ZERO smoke flavor. I tasted rub and meat. That's it. Somebody got sum splainin' to do!

cardiac_cadet002 · 06-15-2009, 02:03 PM

I agree with swiburn, foil, and probably from the start of cooking. There are some folks in my neck of the woods that "BBQ" at high temps with their butts or whatever in foil the entire cook.

Bamabuzzard · 06-15-2009, 02:13 PM

Quote:

Originally Posted by cardiac_cadet002

I agree with swiburn, foil, and probably from the start of cooking. There are some folks in my neck of the woods that "BBQ" at high temps with their butts or whatever in foil the entire cook.

Oh I live around some of those as well. It's laughable. They tell me I'm just "jealous" because they can produce a comparable product in 65% less time and hassle and it takes me four to five hours. I have been known to tell them (after tasting some of their "Q") "You obviously aren't tasting what I'm tasting." But I had one of'ems wife actually tell me one time that I was right and my bbq tasted much better than her husbands (who "BBQ's" on a gas grill). But she might of just been hittin' on me too...

Neil · 06-15-2009, 02:17 PM

When I read the title of this thread all I could think of was why would you want to?

Arlin_MacRae · 06-15-2009, 02:19 PM

One word: Oven. They just forgot to pour the Liquid Smoke over the meat that day...

Bamabuzzard · 06-15-2009, 02:20 PM

Quote:

Originally Posted by Neil

When I read the title of this thread all I could think of was why would you want to?

I don't think it was their purpose to not have smoke flavor but it's what the result was. I think they were cooked in foil to be honest because they almost had that "cooked in the oven" type flavor (if that makes any sense). They could easily accomplish this by putting them in foil and cooking over wood.

Bacon · 06-15-2009, 02:34 PM

Yeah, I think they are probably lying. Hell, charcoal and especially Lump gives off a smoky flavor.

Divemaster · 06-15-2009, 02:40 PM

I just figured that they named the ovens "Hickory" and "Pecan"....

bbq ron · 06-15-2009, 02:44 PM

i have no idea what went on with no smoke flavor

Bentley · 06-15-2009, 03:01 PM

Quote:

Originally Posted by Bamabuzzard

but I can tell you I've never tasted meat smoked over hickory and pecan wood that had absolutely ZERO smoke flavor.

You have obviously never eaten my BBQ or from a pellet pit!

We were judging in Bakersfield 2 weeks ago. My sister had a person judging at her table that gave a rib a taste score of 3. Most of the others at the table gave it a 7-8. She asked him what was wrong with it and he said it had a smoke taste to it. A little puzzled she asked him what he thought it should taste like, he answered it should not be smokey, he did not like smoky meat. He like meat cook with fire, it should not taste like smoke. OK, Sparky...I was not sure if he thought BBQ meant grilled.

I felt sorry for that team.

Bacon · 06-15-2009, 03:02 PM

Quote:

Originally Posted by Divemaster

I just figured that they named the ovens "Hickory" and "Pecan"....

I like this one the best.

NCGuy68 · 06-15-2009, 04:25 PM

Quote:

Originally Posted by Divemaster

I just figured that they named the ovens "Hickory" and "Pecan"....

And that sums it up right there..............

PatioDaddio · 06-15-2009, 04:41 PM

Maybe someone sneaked some balsa wood into their wood pile.

John

06-15-2009, 12:58 PM	#1
Bamabuzzard is One Chatty Farker Join Date: 05-09-07 Location: Shreveport, LA	How can one cook with wood and NOT get a smoke flavor? Our work had lunch catered today and it was bbq from a local restaurant. They served ribs, chicken quarters, sausage with trimmings. NOT ONE of the different selection of meats had any smoke flavor whatsoever. I asked the guys serving what did they use to cook this on and they said hickory and pecan. I didn't tell them it didn't have any smoke flavor I just told them "okay I was just wondering what y'all use" and moved on. But there was ZERO smoke flavor. How can this happen? __________________ Checkout our Original BBQ Sauce & Cajun Pickles www.doubledsbbq.com http://www.facebook.com/pages/Double...12864168786570 Stumps Baby Gravity Feed Smoker Backwoods Patio Unit Char Griller Offset for grilling

06-15-2009, 01:59 PM	#2
swibirun is one Smokin' Farker Join Date: 02-21-09 Location: Knoxville, TN	The possibilities that come to mind are.... 1) Foil.....lots of foil. 2) They lied __________________ Chris Knoxville, TN [URL="http://www.nibblemethis.com"]www.nibblemethis.com[/URL]

06-15-2009, 02:01 PM	#3
Bamabuzzard is One Chatty Farker Join Date: 05-09-07 Location: Shreveport, LA	I don't know which one it was, lying or foiling but I can tell you I've never tasted meat smoked over hickory and pecan wood that had absolutely ZERO smoke flavor. I tasted rub and meat. That's it. Somebody got sum splainin' to do! __________________ Checkout our Original BBQ Sauce & Cajun Pickles www.doubledsbbq.com http://www.facebook.com/pages/Double...12864168786570 Stumps Baby Gravity Feed Smoker Backwoods Patio Unit Char Griller Offset for grilling

06-15-2009, 02:03 PM	#4
cardiac_cadet002 is one Smokin' Farker Join Date: 11-02-07 Location: Carthage, TN	I agree with swiburn, foil, and probably from the start of cooking. There are some folks in my neck of the woods that "BBQ" at high temps with their butts or whatever in foil the entire cook. __________________ Large BGE 22.5 WSM 14.5 WSM Old Country BBQ Pits Smokehouse 36" Blackstone Griddle 1 U.T. Orange Thermapen

06-15-2009, 02:17 PM	#6
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI	When I read the title of this thread all I could think of was why would you want to? __________________ "You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS.

06-15-2009, 02:19 PM	#7
Arlin_MacRae somebody shut me the fark up. Join Date: 04-14-04 Location: Choctaw, OK	One word: Oven. They just forgot to pour the Liquid Smoke over the meat that day... __________________ Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge

06-15-2009, 02:34 PM	#9
Bacon is One Chatty Farker Join Date: 06-22-08 Location: North Dallas	Yeah, I think they are probably lying. Hell, charcoal and especially Lump gives off a smoky flavor. __________________ Jason ~ Arkansan in Tejas 22.5" Weber OTG Kenmore gasser 1 Super-Fast Sunkist Orange Thermapen Hungry Apt neighbors Certified MOINK Baller "Anything wrapped in Bacon has to beat not wrapped in Bacon!" - Desert Dweller / circa ~ 09-14-2008, 07:28 AM

06-15-2009, 02:40 PM	#10
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois	I just figured that they named the ovens "Hickory" and "Pecan".... __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

06-15-2009, 02:44 PM	#11
bbq ron is one Smokin' Farker Join Date: 01-11-09 Location: saint peters, mo	i have no idea what went on with no smoke flavor __________________ kcbs (CBJ) lang 60 mobile chargriller duo gosm

06-15-2009, 04:41 PM	#15
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho	Maybe someone sneaked some balsa wood into their wood pile. John