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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.


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Unread 08-03-2011, 11:42 AM   #1
DaveMW
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Unhappy Where is the smoke flavor?

I have smoked several butts and they have all come out tasting great but a little weak on the smoke flavor. Last weekend I fired up the smoker (GOSM) and cooked 2 butts. Previously I have used hickory and have made sure that it had 2 hrs worth of steady blue smoke. This time I ran out of hickory so I used hickory (20%) and oak (80%) and made sure that I had nice blue smoke for 3 hrs. Upon pulling them the smoke ring was less pronounced and the smoke flavor was barely there, even less than before. My wife agreed that these 2 butts were less tasty. Was it that I used mostly oak rather than all hickory? Am I missing something? I also made some pig candy that was on the top rack and it was plenty smokey and tastey. All input welcome. Thanks.
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Unread 08-03-2011, 11:44 AM   #2
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Any change in rub or meat supplier? How old is the wood your using? The older and dryer the wood, the less smoke flavor you'll get.
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Unread 08-03-2011, 11:45 AM   #3
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Oak is much lighter in flavor than hickory in my experience. I almost always use hickory (with fruit woods mixed in too sometimes) for shoulders/butts. Then again, I love hickory.
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Unread 08-03-2011, 11:46 AM   #4
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I used the same slather/rub combo I always have and the wood was purchased about a month ago. I use chips since my smoker uses a smoker box.
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There is no greater fan of fly fishing than the worm.

Weber Kettle 22.5" Restored "J" - Black
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Weber Genesis - Black (CL Score - brand new)
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Unread 08-03-2011, 11:48 AM   #5
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How long do folks keep smoke rolling for butts? Do you ensure that you see sweet blue for an hour? two? three?
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Weber Kettle 22.5" Restored "J" - Black
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Weber Go-Anywhere - Black
UDS which surprisingly is not black
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Unread 08-03-2011, 11:49 AM   #6
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I smoke until the IT is about 160 on the GOSM. In my kettle or Cajun Bandit I just mix the chunks in with the unlit coals so there's a constant supply of sweet blue.
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Unread 08-03-2011, 11:56 AM   #7
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yep, about 6 hours or so of smoke here also. Or until it reaches 165* or so.
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Unread 08-03-2011, 12:01 PM   #8
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Good input. I have been shy about how much wood I add to avoid the dreaded bitter taste of over smoking. Too much smoke on ribeyes one time and now I am guarded about how much wood I use. Judging from Guerry & Carolinas comments I am being way to cautious on the smoke.
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In a perfect world every lab would have a home and every home would have a lab.

There is no greater fan of fly fishing than the worm.

Weber Kettle 22.5" Restored "J" - Black
Weber Smoky Joe "F"- Black
Weber Genesis - Black (CL Score - brand new)
Weber Go-Anywhere - Black
UDS which surprisingly is not black
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Unread 08-03-2011, 12:07 PM   #9
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Don't worry about bitterness if you're not producing white, creasote creating, smoke. Especially on pork. Was that a whole ribeye you had a bad taste with? I always use oak on those (Jack Daniels is great) and don't smoke nearly as heavily as I do with a shoulder.
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Unread 08-03-2011, 12:15 PM   #10
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Quote:
Originally Posted by deguerre View Post
Was that a whole ribeye you had a bad taste with? I always use oak on those (Jack Daniels is great) and don't smoke nearly as heavily as I do with a shoulder.
Guerry they were ribeye steaks on the kettle I just tossed some wood chips down in with the coals and put the lid on. I also have wanted to try your GOSM mod using the large juice can but am unable to find an empty one & I hate to buy some tomato juice just to pour it down the drain (I hate the stuff). I was surprised at how hard it is to find the large cans. I made my own mod to keep the chips from flaming and burning with a heat shield of sorts between the burner & the smoker box so that solved that problem. I am wondering if I am just not giving her enough smoke for long enough time.
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In a perfect world every lab would have a home and every home would have a lab.

There is no greater fan of fly fishing than the worm.

Weber Kettle 22.5" Restored "J" - Black
Weber Smoky Joe "F"- Black
Weber Genesis - Black (CL Score - brand new)
Weber Go-Anywhere - Black
UDS which surprisingly is not black
Great Outdoors Smoky Mountain Smoker
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Unread 08-03-2011, 12:15 PM   #11
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Buy a stick burner
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Unread 08-03-2011, 12:17 PM   #12
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Quote:
Originally Posted by jestridge View Post
Buy a stick burner
You buyin'?
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In a perfect world every lab would have a home and every home would have a lab.

There is no greater fan of fly fishing than the worm.

Weber Kettle 22.5" Restored "J" - Black
Weber Smoky Joe "F"- Black
Weber Genesis - Black (CL Score - brand new)
Weber Go-Anywhere - Black
UDS which surprisingly is not black
Great Outdoors Smoky Mountain Smoker
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Unread 08-03-2011, 01:10 PM   #13
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Quote:
Originally Posted by DaveMW View Post
Guerry they were ribeye steaks on the kettle I just tossed some wood chips down in with the coals and put the lid on. I also have wanted to try your GOSM mod using the large juice can but am unable to find an empty one & I hate to buy some tomato juice just to pour it down the drain (I hate the stuff). I was surprised at how hard it is to find the large cans. I made my own mod to keep the chips from flaming and burning with a heat shield of sorts between the burner & the smoker box so that solved that problem. I am wondering if I am just not giving her enough smoke for long enough time.
Ah. Yeah, I go light on the smoke with the steaks. A lighter flavored wood too.
Do they have those 48 oz cans of grapefruit juice? Or, I found these, and depending on the zize may fit pretty well:

http://www.servu-online.com/search/inset-pots.aspx
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Unread 08-03-2011, 01:50 PM   #14
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Quote:
Originally Posted by deguerre View Post
Do they have those 48 oz cans of grapefruit juice? Or, I found these, and depending on the zize may fit pretty well:

http://www.servu-online.com/search/inset-pots.aspx
Grapefruit juice and all other juices (except tomato) were in plastic bottles. thanks for the link, I might have to go that route and try your GOSM mod so I can switch to chunks rather than chips. Thanks again Guerry.
__________________
In a perfect world every lab would have a home and every home would have a lab.

There is no greater fan of fly fishing than the worm.

Weber Kettle 22.5" Restored "J" - Black
Weber Smoky Joe "F"- Black
Weber Genesis - Black (CL Score - brand new)
Weber Go-Anywhere - Black
UDS which surprisingly is not black
Great Outdoors Smoky Mountain Smoker
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Unread 08-03-2011, 01:54 PM   #15
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Chips might be your problem. If possible use wood chunks.
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