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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. |
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06-25-2011, 07:51 PM | #1 |
is one Smokin' Farker
Join Date: 06-27-09
Location: belleville,mich.
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Plenty of smoke...No smoke flavor?
Maybe some of you with stick burners, or someone with a Diamond Plate Pit can help me to understand. Spent forty bucks on a nice usda choice brisket and pulled an all nighter gettin' her done. I hadn't had my Diamond Plte Pit-60 series fired up much so I thought I'd use it. Fire it up, used plenty of hickory and oak to smoke the thirteen pound brisket. It didn't get foiled until more than eight hours in, so it was exposed to smoke for that long. All night long I could smell this beautiful sweet smell of hardwood which was just wetting my appetite, but to my disappointment when it was all said and done there was little to no smoke flavor.
I've had this problem in the past, so last night I tried placing some of my wood splits just close enough to the bed of coals to where it slowly ignite them and let them kind of smolder, trying to produce more smoke. That seemed to work for more smoke, just no more flavor... Anybody with a stick burner had similar results, or any suggestions? firecracker jack |
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06-25-2011, 07:59 PM | #2 |
somebody shut me the fark up.
Join Date: 03-22-04
Location: Allen, Texas
Name/Nickname : Charles
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Was there a thick fat layer that prevented the smoke from reaching the meat?
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The Texas BBQ Brethren 2024 Spring Bash Planning Thread (link) Large Big Green Egg "If you really care about this place, you'll show some respect for it." deguerre "Bludawg looks just like I thought he would. Frognot looks like Tuffy Stone's dad!" aawa " . . . which includes frognot, who is a SoCal Pharker by now" gtr |
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06-25-2011, 08:01 PM | #3 |
Quintessential Chatty Farker
Join Date: 08-02-07
Location: Cozad, Nebraska
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What color is the smoke from your stack?
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"Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. Your beard is so stupid, it took two hours to watch 60 Minutes. |
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06-25-2011, 08:07 PM | #4 |
is one Smokin' Farker
Join Date: 06-27-09
Location: belleville,mich.
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06-25-2011, 08:12 PM | #5 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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Just curious, how old is the wood?
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************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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06-25-2011, 08:14 PM | #6 |
is one Smokin' Farker
Join Date: 06-27-09
Location: belleville,mich.
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Early in the evening it was thin blue to clear exhaust, as it grew dark and I was placing the splits strategically it might have changed to thick blue, or maybe white. It's hard to say it looked thicker at night but it was cool out and some of that appearence could have been moisture. It always maintained that distinctive sweet hardwood smell, it never smelled fouled or sooty.
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06-25-2011, 08:18 PM | #7 |
is one Smokin' Farker
Join Date: 06-27-09
Location: belleville,mich.
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06-25-2011, 08:18 PM | #8 |
is One Chatty Farker
Join Date: 03-17-09
Location: Stowe, VT
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Was it a left or right handed handed cow?
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-Tim Traditional Santa Maria Pit Mini, Small, Medium & Large BGE Weber 22" OTS & 26" OTG & 18"WSM & WGA [COLOR="Red"]Each wearing custom handles from Marty Leach[/COLOR] |
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06-25-2011, 08:20 PM | #9 |
is one Smokin' Farker
Join Date: 06-27-09
Location: belleville,mich.
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06-25-2011, 08:25 PM | #10 |
is One Chatty Farker
Join Date: 03-17-09
Location: Stowe, VT
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Joking of course. Your dilemma is certainly weird. I'm sure you've cooked plenty of briskets with the expected results.
The only time I've had smoke flavor diminished in my cookers is when I've covered the meat in olive oil or something similar to seal up the meat. I'll be watching to see what others say - its an interesting issue.
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-Tim Traditional Santa Maria Pit Mini, Small, Medium & Large BGE Weber 22" OTS & 26" OTG & 18"WSM & WGA [COLOR="Red"]Each wearing custom handles from Marty Leach[/COLOR] |
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06-25-2011, 08:36 PM | #11 | |
is one Smokin' Farker
Join Date: 06-27-09
Location: belleville,mich.
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Quote:
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06-25-2011, 09:04 PM | #12 |
Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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It could be that you have been desensitized to the Smoke, Having been exposed to it
through out the cooking process. That happens to me quite a bit... Then a few days later, as I am eating leftovers it hits me.. And I think, "Man!! That's Good Stuff!!" |
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Thanks from:---> |
06-25-2011, 09:21 PM | #13 |
Babbling Farker
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin
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How did the smoke ring look?
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Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser |
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06-25-2011, 09:23 PM | #14 |
Babbling Farker
Join Date: 08-30-09
Location: Nashville, TN
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^^^^^^^^^
What N8man said.
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[COLOR=RoyalBlue][SIZE=3]Dave [/SIZE][/COLOR] [COLOR=Gray]22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp[/COLOR] |
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06-25-2011, 09:43 PM | #15 |
Full Fledged Farker
Join Date: 03-04-11
Location: Springfield, MO
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Yep, I bet when you have it for Breakfast tomorrow the smoke will be there.
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