Not Enough Smoke Flavour On Cheap Off Set - Page 2

J-Rod · 02-07-2013, 02:52 PM

Shouldn't really need to foil a shoulder IMO. They have enough fat to keep them moist for the entire cook unfoiled.

Oldhoss · 02-07-2013, 04:00 PM

Quote:

Originally Posted by BayoustateBBQ

Did you use one type of wood on this cook?

I used mostly apple with some with a little plum mixed in. I also tossed in 4 or 5 foil packs of Jack Daniel's chips. The smoke taste is subtle. I attribute the lack of smoke flavour to not enough time as well as the wood being 2.5 years old. I am getting a sample of hickory wood tommorrow and if I like it the fella has 2 face cords. The hickory was cut down a little under a year ago and was cut into logs this past September...hopefully I can get it to burn clean.

Thanks for the tips guys. I will be making my version of Jerk Chicken this Saturday and will post the recipie and pictures.

BayoustateBBQ · 02-08-2013, 08:12 AM

Yeah, last shoulder I did was wild hog and I did wrap it after 4 hours due to wild hogs been leaner. I use alot of pecan wood down here in the south and I really like it. Not too mild not too sharp. I just starting using plum and to me it is the most mild. Yeah for what it's worth I heard from an old timer, wood that is over 2 years old is only good for heat. It loses it's flavor. Perfect wood is 6 mos to a year old.

Smokin' D · 02-08-2013, 09:00 AM

I don't think anyone covered this thought. Using sticks and having a clean burning fire will result in less smoke taste as the smoke from the fire is hotter and cleaner. I have a COS and a Lang. The COS uses RO Lump and chunks of smoke wood for fuel, minion method with more of a smoldering fire, and there is a noticeably stronger smoke flavor from it than the Lang which is strictly burning sticks. The live fire in the Lang is more work, but produces a more subtle smoke flavor.

IamMadMan · 02-08-2013, 04:08 PM

I agree with the others.....

Loose the foil, use a hardwood rather than a fruit wood, and you are dulling your senses to smoke.

Leave the exhaust vent open, if you close it you will have to enjoy the bitter taste of creosote......

02-07-2013, 02:52 PM	#16
J-Rod is One Chatty Farker Join Date: 08-15-12 Location: Irish Hills, MI	Shouldn't really need to foil a shoulder IMO. They have enough fat to keep them moist for the entire cook unfoiled. __________________ Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD.

02-08-2013, 08:12 AM	#18
BayoustateBBQ On the road to being a farker Join Date: 01-25-13 Location: Loseianna (LA)	Yeah, last shoulder I did was wild hog and I did wrap it after 4 hours due to wild hogs been leaner. I use alot of pecan wood down here in the south and I really like it. Not too mild not too sharp. I just starting using plum and to me it is the most mild. Yeah for what it's worth I heard from an old timer, wood that is over 2 years old is only good for heat. It loses it's flavor. Perfect wood is 6 mos to a year old. __________________ [SIZE=3][B][COLOR=DarkRed][I]"[FONT=Trebuchet MS][COLOR=Black]R[/COLOR][/FONT][/I][/COLOR][/B][B][COLOR=DarkRed][I][COLOR=Black][FONT=Trebuchet MS]eal men like their Pork[/FONT] [/COLOR]Pulled"[/I][/COLOR][/B] [/SIZE]:peace: [SIZE=2][SIZE=2][URL="http://www.bbq-brethren.com/forum/showthread.php?t=153581"]How to smoke a 14 lb tender brisket in 4 hours![/URL][/SIZE] [/SIZE]

02-08-2013, 09:00 AM	#19
Smokin' D is One Chatty Farker Join Date: 12-11-07 Location: N. Andover, MA	I don't think anyone covered this thought. Using sticks and having a clean burning fire will result in less smoke taste as the smoke from the fire is hotter and cleaner. I have a COS and a Lang. The COS uses RO Lump and chunks of smoke wood for fuel, minion method with more of a smoldering fire, and there is a noticeably stronger smoke flavor from it than the Lang which is strictly burning sticks. The live fire in the Lang is more work, but produces a more subtle smoke flavor.

02-08-2013, 04:08 PM	#20
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	I agree with the others..... Loose the foil, use a hardwood rather than a fruit wood, and you are dulling your senses to smoke. Leave the exhaust vent open, if you close it you will have to enjoy the bitter taste of creosote......