The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 11-12-2011, 07:29 PM   #1
Cabin Fever
Full Fledged Farker
 
Join Date: 06-23-11
Location: Orange, VA
Downloads: 0
Uploads: 0
Unhappy I just can't seem to "master" hickory?

First off, I don't currently own a dedicated smoker so I use my 22.5" Weber OTG. Whenever I smoke anything I always use the indirect minion method and regular Kingsford blue. The problem I'm having is that I just can't seem to get that light bacon type flavor out of the hickory chunks I use.

I know hickory is strong so I only use one or two small chunks depending on what type of meat I'm smoking. I even go as far as to pre-burn the chunks a bit in the chimney starter to achieve thin blue smoke right off the bat. Oddly enough though, the meat still turns out too harsh and bitter almost every time.

For example, I smoked a small batch of chicken wings Thursday night using a single hickory chunk the size of two fingers and while they weren't unedible, they just had a harsh burnt wood type taste. I don't get it. I'm getting thin blue smoke the entire time. Could it just be that hickory is simply too strong for my taste? I've never had this problem with cherry wood in the past. Any tips or advice you guys and gals could throw my way would be greatly appreciated.
Cabin Fever is offline   Reply With Quote


Unread 11-12-2011, 07:32 PM   #2
cholloway
is One Chatty Farker

 
cholloway's Avatar
 
Join Date: 05-10-11
Location: Atlanta, GA.
Downloads: 0
Uploads: 0
Default

Is it fully seasoned?
It may still be a bit "green".

If you have a couple of splits just knock them against each other.
It should sound like banging two baseball bats together. CRACK!
__________________
Colin
New Braunfels Hondo Offset
New Braunfels Bandera (Refurbished & Improved)
33 year old Char-Broil 450
1996 Blue Weber SS Performer
2003 Black Weber SS Performer
Weber 22.5 OTG with rotisserie & Smokenator
Weber SJS & modified stock pot Mini-WSM
STOK Island gasser
Recipient of Official & Un-Official Moink Certificates
cholloway is offline   Reply With Quote


Thanks from: --->
Unread 11-12-2011, 07:35 PM   #3
Cloudsmoker
Take a breath!

 
Cloudsmoker's Avatar
 
Join Date: 10-30-11
Location: Dallas, TX
Downloads: 1
Uploads: 0
Default

Just went outside and tried the baseball bat sound thing. Sweet.
__________________
Primo Kamado | Pitmaker Safe | Klose Mobile
Michigan Blue Thermopen
Cloudsmoker is offline   Reply With Quote


Unread 11-12-2011, 07:42 PM   #4
Boshizzle
somebody shut me the fark up.

 
Join Date: 01-26-10
Location: Virginia
Downloads: 0
Uploads: 0
Default

First, chicken takes smoke well so a little goes a long way. Secondly, you don't have to see smoke to get flavor from it and the clearer the vapor coming frmo your cooker the better the smoke flavor will be, IMO.

My suggestion would be try putting a chunk of hickory in your chimney when you start you charcoal and make sure the wood has burned to an ember and there is clear vapor coming from your chimney before you put the fire in the cooker.
__________________
[COLOR=royalblue]Jambo Pit - UDS - Lang 60 (Sold)[/COLOR]
[COLOR=royalblue]18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - [/COLOR][COLOR=royalblue]Bubba Keg - [/COLOR][COLOR=royalblue]#2 La Caja China[/COLOR]
[COLOR=royalblue]Chargriller Outlaw[/COLOR]
[COLOR=royalblue]Impeccably Accurate BLACK & RED Thermapens[/COLOR]
[COLOR=royalblue]KCBS CBJ[/COLOR]
[COLOR=royalblue]Operation BBQ Relief Founding Member[/COLOR]
[COLOR=blue]I am Obsessive Compulsive about BBQ. Google it.[/COLOR]
Boshizzle is offline   Reply With Quote


Unread 11-12-2011, 07:56 PM   #5
mbshop
Babbling Farker
 
Join Date: 06-24-07
Location: visalia, ca
Downloads: 0
Uploads: 0
Default

is the top vent all the way open ? maybe try pecan ? i can't do hickory either. my taste buds just don't like it.
__________________
george
spam, can't live without it
mbshop is offline   Reply With Quote


Thanks from:--->
Unread 11-12-2011, 08:00 PM   #6
kihrer
Full Fledged Farker
 
Join Date: 09-28-11
Location: Harleysville, PA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Boshizzle View Post
F

My suggestion would be try putting a chunk of hickory in your chimney when you start you charcoal and make sure the wood has burned to an ember and there is clear vapor coming from your chimney before you put the fire in the cooker.
I like Boshizzle's idea. Especially for chicken. The other thing is that there are several different types of hickory. Not all of them are that good for smoking. Did you cut your own or did you buy them from the store? Pecan is from the Hickory family and it is a good one to use. I pretty much use peach wood myself.

Ken
kihrer is offline   Reply With Quote


Unread 11-12-2011, 08:01 PM   #7
jeffjenkins1
Babbling Farker

 
jeffjenkins1's Avatar
 
Join Date: 03-01-08
Location: Akron, OH
Downloads: 0
Uploads: 0
Default

I dont like the taste of hickory. Tried it and tried it. Oak on the other hand, is probably my favorite wood.

I also like mesquite. For me I know it is the hickory because I have used plum, apple, cherry, wild cherry, pear, oak, sugar maple, walnut, hickory and silver maple and the only one I don't care for is hickory. Go figure .

Jeff
__________________
You do what you have to do, so you can do what you want to do!
Ole Hickory Ultra Que 2
18" WSM
18" Weber OTS
Primo Oval XL
NB American Gourmet offset smoker
UDS
Big Chief Smoker
Turkey Fryer
jeffjenkins1 is offline   Reply With Quote


Unread 11-12-2011, 08:34 PM   #8
Dallas Dan
is one Smokin' Farker
 
Join Date: 02-28-11
Location: Dallas, Texas
Downloads: 0
Uploads: 0
Default

I agree with the others about the pecan. I use pecan on 75% of my smokes. It's very mild and goes great with just about all meats. I prefer hickory on larger cuts of beef like briskets.
__________________
BGE large w/ lots of accessories; Lyfe Tyme offset; RED Termapen
Dallas Dan is offline   Reply With Quote


Unread 11-12-2011, 08:49 PM   #9
qapla
Knows what a fatty is.
 
qapla's Avatar
 
Join Date: 08-23-08
Location: Gainesville, Fl area Gator Country (6-5)
Downloads: 0
Uploads: 0
Default

I use Hickory and have not had any bad results. Of course, I am using a smoker not a grill - not sure if that makes a difference.

I use my chips/chunks dry and "hide" them in the middle of the fuel load. I place some charcoal in my fuel bowl. I put some chips/chunks on top of the charcoal then fill the bowl the rest of the way with more charcoal. This tends to make the Hickory last a bit longer.

Even though I use mine dry, you might try soaking your Hickory in water before you use it. From times when I did that when I had smoked on a grill I had effect so mild that I decided to quit wetting the chips/chunks.

Personally, I find Mesquite a bit strong and bitter for my taste.
__________________
ECB charcoal smoker altered to use electric burner and wood.
qapla is offline   Reply With Quote


Unread 11-12-2011, 09:42 PM   #10
Cabin Fever
Full Fledged Farker
 
Join Date: 06-23-11
Location: Orange, VA
Downloads: 0
Uploads: 0
Default

Thanks for the info so far folks. A couple things that I forgot to mention is that I'm using hickory chunks that I bought from Lowes and I do not soak them. Boshizzle, next time I'll try burning the chunks to a complete ember before adding them to the fire to see how that works out. I've got to say though that this really gives me a new appreciation of how strong hickory actually is. One of the things I love about cherry wood is that even when it's not burning cleanly it's still pretty light and sweet smelling. Oh well, every cook is a learning process.
Cabin Fever is offline   Reply With Quote


Unread 11-12-2011, 10:28 PM   #11
Boshizzle
somebody shut me the fark up.

 
Join Date: 01-26-10
Location: Virginia
Downloads: 0
Uploads: 0
Default

Good luck, bro. But, VA BBQ (yeah, I'm biased ) means hickory smoke. It's just a matter of making sure the smoke is an enhancement to the flavor of the meat like salt and pepper rather than the main flavor.

Please keep us updated. I'm over in Chancellor (Chancellorsville for the Yanks) , so if you want to stop by sometime in your travels to Fredericksburg just let me know.
__________________
[COLOR=royalblue]Jambo Pit - UDS - Lang 60 (Sold)[/COLOR]
[COLOR=royalblue]18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - [/COLOR][COLOR=royalblue]Bubba Keg - [/COLOR][COLOR=royalblue]#2 La Caja China[/COLOR]
[COLOR=royalblue]Chargriller Outlaw[/COLOR]
[COLOR=royalblue]Impeccably Accurate BLACK & RED Thermapens[/COLOR]
[COLOR=royalblue]KCBS CBJ[/COLOR]
[COLOR=royalblue]Operation BBQ Relief Founding Member[/COLOR]
[COLOR=blue]I am Obsessive Compulsive about BBQ. Google it.[/COLOR]
Boshizzle is offline   Reply With Quote


Unread 11-12-2011, 10:36 PM   #12
JMSetzler
Babbling Farker

 
JMSetzler's Avatar
 
Join Date: 04-25-11
Location: Valdese, NC
Downloads: 0
Uploads: 0
Default

Try a mix of hickory with some other fruit wood like apple or cherry.
__________________
Kamado Joe Jr. ° Kamado Joe Big Joe ° Kamado Joe Classic ° Old Country BBQ Pits Brazos Offset
UDS ° Traeger Lil' Texas Elite
JMSetzler is offline   Reply With Quote


Unread 11-12-2011, 11:35 PM   #13
Mo-Dave
Babbling Farker
 
Mo-Dave's Avatar
 
Join Date: 09-18-06
Location: Hurricane Deck Missouri
Downloads: 0
Uploads: 0
Default

If you are that sensitive to hickory, try just using straight lump, no other wood. Personally I like a deep hickory flavor.
Dave
__________________
Lg Spicewine on trailer
Weber charcoal grill
2 ugly drums, semi retired
Bbq toolbox, formerly Chargrill smoker
My wife has gas, its a Brinkman.
Mo-Dave is offline   Reply With Quote


Unread 11-12-2011, 11:47 PM   #14
buccaneer
Quintessential Chatty Farker

 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: Sunset City Western Australia
Downloads: 0
Uploads: 0
Default

The only time I got that bitterness is when the hickory flamed and burned.
I'd try it after a soak, that may be all it is.
__________________
The only current member banned for life!
I could help being the way I am, but the problem is...there is nobody else willing to do it.
buccaneer is online now   Reply With Quote


Unread 11-13-2011, 12:24 AM   #15
Q-Dat
Babbling Farker

 
Q-Dat's Avatar
 
Join Date: 12-03-08
Location: Pearl River LA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Cabin Fever View Post
Thanks for the info so far folks. A couple things that I forgot to mention is that I'm using hickory chunks that I bought from Lowes and I do not soak them. Boshizzle, next time I'll try burning the chunks to a complete ember before adding them to the fire to see how that works out. I've got to say though that this really gives me a new appreciation of how strong hickory actually is. One of the things I love about cherry wood is that even when it's not burning cleanly it's still pretty light and sweet smelling. Oh well, every cook is a learning process.
I have used the bags from Lowes. I haven't had a problem, but I have noticed that sometimes there are alot of "barky" pieces in there. Maybe too much bark? I have noticed that some places that sell wood chunks by the pound have cleaner looking wood than the other stuff.
Q-Dat is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
All kneel before the victorious "Sparerib Master"... bigabyte BBQ Brethren Throwdowns 29 04-22-2011 06:55 PM
The Annointed Master of the "Porterhouse Steak" is... bigabyte BBQ Brethren Throwdowns 18 03-11-2011 02:33 PM
Food Network's "Next Big Star" winner. Another "Suzy Home Maker" persona. Bamabuzzard Q-talk 78 08-04-2009 11:42 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 07:15 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts