Smoke This

MEAT · 07-24-2007, 03:37 PM

From my understanding to much smoke is not good. But everytime I add wood to my smoker it smokes. Right?
When is smoke to much?

Countryhb · 07-24-2007, 03:38 PM

When your meat tastes like smoke.

MEAT · 07-24-2007, 03:40 PM

lol.....Is there a way to add wood without it smoking?
Should I foil my meat? Should I not use so much wood?
Should I grab another beer?

Harbormaster · 07-24-2007, 03:44 PM

With a BSKD you need to keep a small, hot fire and pre-heat your wood on top of the firebox before putting it in the firebox.

If your meat is really bitter after smoking, it's too much smoke and you may want to try some lump charcoal and wood.

Kevin · 07-24-2007, 03:45 PM

The wood only produces a lot of smoke until it ignites. Preheat the wood and it will ignite on contact with the coals. If you preheat on top of the firebox of your BSKD, keep an eye on it. It could (will) catch fire.

Watch for the sweet blue.

On edit: What he (Harbormaster) said.

MEAT · 07-24-2007, 03:47 PM

Thanks...now on with my cooking.

Captain Caveman · 07-24-2007, 03:49 PM

I agree with pre heating your wood. Also, on my stick burner, I add 1 piece at a time, about every 20-25 minutes as needed. If I add too much at one time the white smoke will be thick.

itschris · 07-24-2007, 04:06 PM

I ran into the same problem and just went and bought a second Weber chimney. I tested it last night with just putting it on the gas grill filled with wood chunks that I can keep going. I'm going to try that approach and see what happens. I tried heating them up on the firebox as well, but it didn't seem to help that much. I still got white smoke for a couple of minutes with each chunk.

spicewine · 07-24-2007, 04:38 PM

Too much smoke can result in a bitter taste in your meat. Misquite is very easy to over smoke with . Hickory also, but not as bad as Misquite. Make sure your wood is well seasoned and not green.

Mooner · 07-24-2007, 04:39 PM

There is such a thing as too much smoke. Oversmoked brisket and ribs are the two bad ones that come to mind. Can you oversmoke a pork butt? maybe not but brisket, definitely. Too much smoke is when your meat temp rises above 125-130 farenheit. After that, meat won't accept any more smoke and your just adding to the soot on the outside. Use charcoal and wrap that dude in foil if you have to smoke another meat.

thirdeye · 07-24-2007, 04:53 PM

Quote:

Originally Posted by BadBoysBBQ

There is such a thing as too much smoke. Oversmoked brisket and ribs are the two bad ones that come to mind. Can you oversmoke a pork butt? maybe not but brisket, definitely. Too much smoke is when your meat temp rises above 125-130 farenheit. After that, meat won't accept any more smoke and your just adding to the soot on the outside. Use charcoal and wrap that dude in foil if you have to smoke another meat.

Well, the reaction that causes the ring stops around 140°, but I think you can still get smoke flavor to the product. And of course too much bad smoke will add the "soot" or off flavors.

07-24-2007, 03:37 PM	#1
MEAT Got Wood. Join Date: 01-04-07 Location: Monterey, CA Downloads: 0 Uploads: 0	Smoke This From my understanding to much smoke is not good. But everytime I add wood to my smoker it smokes. Right? When is smoke to much? __________________ Pits by JJ custom build 20"x30" pit/smoker

07-24-2007, 03:38 PM	#2
Countryhb is One Chatty Farker Join Date: 06-11-07 Location: Huntington Beach, CA Downloads: 0 Uploads: 0	When your meat tastes like smoke. __________________ Jet Coatings Smokin' & Fishin' Crew Vegetarian...Indian word meaning lousy hunter. Did someone say ROAD TRIP?!?! Kamado #7 BWS Party NB offset with baffle and chimney mods--STOLEN Double-barrel 55-gal drum smoker A farking weed burner...hehe hehe! Fire's Cool!

07-24-2007, 03:40 PM	#3
MEAT Got Wood. Join Date: 01-04-07 Location: Monterey, CA Downloads: 0 Uploads: 0	lol.....Is there a way to add wood without it smoking? Should I foil my meat? Should I not use so much wood? Should I grab another beer? __________________ Pits by JJ custom build 20"x30" pit/smoker

07-24-2007, 03:44 PM	#4
Harbormaster Quintessential Chatty Farker Join Date: 07-14-06 Location: Wyocena, WI Downloads: 0 Uploads: 0	With a BSKD you need to keep a small, hot fire and pre-heat your wood on top of the firebox before putting it in the firebox. If your meat is really bitter after smoking, it's too much smoke and you may want to try some lump charcoal and wood. __________________ Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, DH, DA, EZ, DZ, EO, DU, DR, EE/DU mutt); Brinkman Cimmaron; Chuckwagon Cooker; 22.5" OTG (DT); Two 22.5" Bar-B-Kettles; One 18.5" Bar-B-Kettle; Smokey Joes (A, K); Genesis Silver C (DU); 3 WGAs (EZ, DE, N); 3 SJPs (DT, DU, DR). "For when democracy becomes tyranny, those of us with rifles still get to vote"

07-24-2007, 03:45 PM	#5
Kevin Moderator Join Date: 02-06-05 Location: Southern Minnesota Downloads: 0 Uploads: 0	The wood only produces a lot of smoke until it ignites. Preheat the wood and it will ignite on contact with the coals. If you preheat on top of the firebox of your BSKD, keep an eye on it. It could (will) catch fire. Watch for the sweet blue. On edit: What he (Harbormaster) said. __________________ Kevin

07-24-2007, 03:47 PM	#6
MEAT Got Wood. Join Date: 01-04-07 Location: Monterey, CA Downloads: 0 Uploads: 0	Thanks...now on with my cooking. __________________ Pits by JJ custom build 20"x30" pit/smoker

07-24-2007, 03:49 PM	#7
Captain Caveman is one Smokin' Farker Join Date: 05-04-07 Location: Carthage, Mo. Downloads: 0 Uploads: 0	I agree with pre heating your wood. Also, on my stick burner, I add 1 piece at a time, about every 20-25 minutes as needed. If I add too much at one time the white smoke will be thick. __________________ -Chad Caveman Cuisine BBQ Team HEMI orange "Gravity Feed" Clone 2 Hotrod Black "Gravity Feed" clones Mobile Kitchen Towable offset CBJ #24304 KCBS member #24304

07-24-2007, 04:06 PM	#8
itschris Full Fledged Farker Join Date: 06-22-07 Location: Tarpon Springs, FL Downloads: 0 Uploads: 0	I ran into the same problem and just went and bought a second Weber chimney. I tested it last night with just putting it on the gas grill filled with wood chunks that I can keep going. I'm going to try that approach and see what happens. I tried heating them up on the firebox as well, but it didn't seem to help that much. I still got white smoke for a couple of minutes with each chunk.

07-24-2007, 04:38 PM	#9
spicewine Babbling Farker Join Date: 09-13-04 Location: Columbia Missouri Downloads: 0 Uploads: 0	Too much smoke can result in a bitter taste in your meat. Misquite is very easy to over smoke with . Hickory also, but not as bad as Misquite. Make sure your wood is well seasoned and not green. __________________ The "Sauce Whisperer" SPICEWINE IRONWORKS Award Winning Smokers, Sauces and Spices Columbia Missouri www.spicewineironworks.com PERFECT, PERFECT 180 CHICKEN 2011 1ST. PLACE PORK AMERICAN ROYAL (OPEN) 2012 BEST SAUCE IN THE WORLD ( BLUE COLLAR ) AMERICAN ROYAL 2009 BEST RUB IN THE WORLD ( HEFFER DUST ) AMERICAN ROYAL 2007 MOFO Chapter CISC Master BBQ Chef

07-24-2007, 04:39 PM	#10
Mooner is one Smokin' Farker Join Date: 07-18-06 Location: Southeast Missouri Downloads: 0 Uploads: 0	There is such a thing as too much smoke. Oversmoked brisket and ribs are the two bad ones that come to mind. Can you oversmoke a pork butt? maybe not but brisket, definitely. Too much smoke is when your meat temp rises above 125-130 farenheit. After that, meat won't accept any more smoke and your just adding to the soot on the outside. Use charcoal and wrap that dude in foil if you have to smoke another meat. __________________ *Jordan* *MOFO Chapter* Blue Moon Porkers FEC100 / GMG Jim Bowie (Dealer)/ Sams Club Gasser / King Cooker Hot Tub

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