Acrid Smoke Flavor - Page 2

gtr · 11-22-2013, 03:31 PM

Here's a good reference pic that comes up from time to time. You want your smoke to look like the one on the right. The one on the left will give you a nasty flavor. If it was thin blue while you were cooking then I would check out other factors that may be involved, like what was cooked in it before, the condition or quality of fuel used, etc.

Bob O Q Shawtee · 11-22-2013, 03:49 PM

Very nice qtr.
As they always say"one pic says more than 1,000 words".

katman · 11-22-2013, 03:56 PM

Like others have said, let your fire get established. Whith charcoal briquettes you also have a little more restriction in the air flow so when yu added chips you might have been choking the fire. I use lump in my eggs and a couple of chunks. all are started at the same time an, with top open, the fire gets well established and stable before I put food on.

mcyork28 · 11-22-2013, 09:19 PM

Thanks for all of the feedback. I smoked a beer can chicken and a small portion of beef ribs tonight with much better results. I used Royal Oak lump and started it with a Weber cube in the center. I never brought the cooker above 300 degrees this time and I think that helped with the overall temp control results.

I used three un-soaked cherry chunks. I initially put all three in but it was quickly apparent that it was going to be to much smoke so I took one slightly smoldering chunk out. I let it burn for a while before I put the meat on. It was a fairly windy day here so it was hard to tell if the smoke was bluish or not.

Long story short: The chicken had a good smoke flavor. The wife said it was bordering on to strong but it didn't have the acrid flavor of the ribs. I think I will get the cooker dialed in before to long.

I tried to add some pics but kept getting an error. I will start another thread.

Thanks again for the help.

pjtexas1 · 11-22-2013, 09:53 PM

Sounds like you are on the right track. If the smoke was bad you would have been able to smell it.

Vision · 11-23-2013, 07:46 AM

Basically you over did it. Smoke has an acrid flavor. That is why so many bbq sauces are sweet. Chips burn fast and produce too much smoke at once.

11-22-2013, 03:31 PM	#16
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	Here's a good reference pic that comes up from time to time. You want your smoke to look like the one on the right. The one on the left will give you a nasty flavor. If it was thin blue while you were cooking then I would check out other factors that may be involved, like what was cooked in it before, the condition or quality of fuel used, etc. __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

11-22-2013, 09:53 PM	#20
pjtexas1 somebody shut me the fark up. Join Date: 12-28-11 Location: Belton, Tx Name/Nickname : Texas Pete	Sounds like you are on the right track. If the smoke was bad you would have been able to smell it. __________________ Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! ([URL="https://docs.google.com/spreadsheets/d/12NjP4bH3uLyH6-RJnI4gSfDr0nKQ6_4cxdw_GhmrKq0/edit#gid=1935530835"]Link[/URL])

11-23-2013, 07:46 AM	#21
Vision is One Chatty Farker Join Date: 09-11-11 Location: Baltimore, Maryland	Basically you over did it. Smoke has an acrid flavor. That is why so many bbq sauces are sweet. Chips burn fast and produce too much smoke at once. __________________ Mak 1 Star, Blackstone 36, WSM 18, Weber OTG

11-22-2013, 03:49 PM	#17
Bob O Q Shawtee On the road to being a farker Join Date: 10-09-13 Location: North Texas	Very nice qtr. As they always say"one pic says more than 1,000 words".

11-22-2013, 03:56 PM	#18
katman Knows what a fatty is. Join Date: 03-15-13 Location: Annapolis & Ocean City Md.	Like others have said, let your fire get established. Whith charcoal briquettes you also have a little more restriction in the air flow so when yu added chips you might have been choking the fire. I use lump in my eggs and a couple of chunks. all are started at the same time an, with top open, the fire gets well established and stable before I put food on.

11-22-2013, 09:19 PM	#19
mcyork28 Babbling Farker Join Date: 11-15-13 Location: West Linn, OR	Thanks for all of the feedback. I smoked a beer can chicken and a small portion of beef ribs tonight with much better results. I used Royal Oak lump and started it with a Weber cube in the center. I never brought the cooker above 300 degrees this time and I think that helped with the overall temp control results. I used three un-soaked cherry chunks. I initially put all three in but it was quickly apparent that it was going to be to much smoke so I took one slightly smoldering chunk out. I let it burn for a while before I put the meat on. It was a fairly windy day here so it was hard to tell if the smoke was bluish or not. Long story short: The chicken had a good smoke flavor. The wife said it was bordering on to strong but it didn't have the acrid flavor of the ribs. I think I will get the cooker dialed in before to long. I tried to add some pics but kept getting an error. I will start another thread. Thanks again for the help.