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 08-30-2010, 09:04 AM   #1
deeman
Is lookin for wood to cook with.
 
Join Date: 06-11-10
Location: Detroit, MI
Downloads: 0
Uploads: 0
Default Not getting smoke flavor

I am still new here and have learned a lot from this site and just upgraded to a membership to get even more helpful info.

I tried smoking my 4th pork butt and hoped for a different outcome, but I am still not getting ANY noticeable smoke flavor. It's like it came from the oven.

I am using a Brinkman Electric Smoker (egg type) and I use bagged apple wood chunks from Meijer (like Walmart). There is a very good amount of smoke poring out of the smoker during the entire cook time.

On a good note, it's the best pork butt I have done - I finally had patience and let er' sit until it read 195.

Also - as a last note, the first butt I did had great smokey flavor but I pulled it too early so although it tasted nice and smokey it was a bit tough. The three remaining butts did not have any smoke flavor.

Any advice?

thanks!
deeman is offline   Reply With Quote


Unread 08-30-2010, 09:23 AM   #2
CivilWarBBQ
is One Chatty Farker
 
CivilWarBBQ's Avatar
 
Join Date: 08-08-07
Location: Cartersville, GA
Downloads: 0
Uploads: 0
Default

Assuming it's not something obvious like you had them in foil...

My experience is that electric cookers do best with small form factor flavorwood; i.e. chips, pellets or better yet, sawdust. Even so, if heavy smoke is what you are looking for you might need to move to a smoker that relies on combustion for heat instead of electrons.

Also, be aware that regardless of the cooker, smoke is not going to penetrate into the center of a thick cut like a pork butt. That's why you mix the bark in with the inner meat, because the inside meat tends to be bland. (For this same reason many inject to add flavor to the interior of butts)

Hope that helps!

-Gowan
CivilWarBBQ is offline   Reply With Quote


Unread 08-30-2010, 09:23 AM   #3
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Downloads: 0
Uploads: 0
Default

Did you're cook temp differ from the first cook to the other three ?
__________________
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is offline   Reply With Quote


Unread 08-30-2010, 09:34 AM   #4
toumaj
On the road to being a farker
 
Join Date: 07-02-10
Location: Palos Verdes, California
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by deeman View Post
I am still new here and have learned a lot from this site and just upgraded to a membership to get even more helpful info.

I tried smoking my 4th pork butt and hoped for a different outcome, but I am still not getting ANY noticeable smoke flavor. It's like it came from the oven.

I am using a Brinkman Electric Smoker (egg type) and I use bagged apple wood chunks from Meijer (like Walmart). There is a very good amount of smoke poring out of the smoker during the entire cook time.

On a good note, it's the best pork butt I have done - I finally had patience and let er' sit until it read 195.

Also - as a last note, the first butt I did had great smokey flavor but I pulled it too early so although it tasted nice and smokey it was a bit tough. The three remaining butts did not have any smoke flavor.

Any advice?

thanks!
I have zero experience with electric smokers.
But, in my opinion, the smoke seems to get into the meat early in the cook.
I did 2 big butts yesterday (20# total - boneless) and foiled them at 170 to speed things up after around 6 hours.
But those butts had perfect flavor - the crowd went nuts.
I used my WSM and used about 4 fist-szed chunks of cherry wood.
I also had a 5# brisket on.
But the smoke flavor was certainly there.
Are you throwing your meat on straight out of the fridge?
Try letting it come to room temperature before you throw it on, if you're not already doing that.
Cold meat seems to resist smoke more than room temp meat.
Other than that, my only advice would be to get a proper charcoal smoker:)
Good luck!
__________________
22" WSM X 2, Kingsford Side Smoker, Webber Kettle, La Caja China
toumaj is offline   Reply With Quote


Unread 08-30-2010, 10:45 AM   #5
deeman
Is lookin for wood to cook with.
 
Join Date: 06-11-10
Location: Detroit, MI
Downloads: 0
Uploads: 0
Default

some great suggestions here. I am ordering a WSM tomorrow since I am not happy with the results of the Brinkman egg. I am hoping it's the arrow AND the Indian in this case.

I did not really let the meat sit to get room temp - and just put it on the smoker from the fridge. I will let it sit. Also, I doubt it has any effect but the size of the butts were typically 2.5 -4 lbs. since it's just for my family.

The wood was placed directly beside the element and not wrapped in foil. I also mixed up the wood between wood soaked for an hour and dry wood.

Also, in regards to the cook temp, the electric smoker has no settings - and I have not purchased a separate thermo to monitor the temp. I only have one for the meat.

Thanks for the info!!
deeman is offline   Reply With Quote


Unread 08-30-2010, 12:59 PM   #6
Midnight Smoke
somebody shut me the fark up.
 
Midnight Smoke's Avatar
 
Join Date: 01-24-08
Location: Southern Arizona Desert
Downloads: 0
Uploads: 0
Default

How long were the Butts on the Smoker???
__________________







**************************
*** Terry ~ aka Pork Smoker ***

** XL-BGE Hatched 06/20/2008 09:42 pm **
* Couple Weber Kettles, CharGriller, UDS *
* Ultra Fast Red Thermapen *
Projects
Kamado Restoration
Bandera Restoration




Midnight Smoke is offline   Reply With Quote


Unread 08-30-2010, 01:12 PM   #7
Big Kahuna
On the road to being a farker
 
Join Date: 05-19-09
Location: Ottawa, Ontario
Downloads: 0
Uploads: 0
Default

"The wood was placed directly beside the element and not wrapped in foil. I also mixed up the wood between wood soaked for an hour and dry wood."


Don't know how hot this element gets but if your wood chips catch fire you will get very little or no smoke flavour. Hope this helps,
Big Kahuna
Big Kahuna is offline   Reply With Quote


Unread 08-30-2010, 01:26 PM   #8
KnucklHed BBQ
Babbling Farker

 
KnucklHed BBQ's Avatar
 
Join Date: 10-14-09
Location: Kalispell, Montana
Downloads: 4
Uploads: 0
Default

As for letting the meat come up in temp before putting on the cooker, that is actually a bit counter productive to getting a good smokey flavor...plain & simple the longer its on the more smoke it absorbs… put it on right out of the fridge, it will go through the same "warming" in or out of the smoke, might as well do it in the smoke IMO.
KnucklHed BBQ is online now   Reply With Quote


Unread 08-30-2010, 01:35 PM   #9
deeman
Is lookin for wood to cook with.
 
Join Date: 06-11-10
Location: Detroit, MI
Downloads: 0
Uploads: 0
Default

okay - let me ask this. If there is a very good stream of smoke coming from the smoker, can some of this smoke simply not add smoke flavor?

Seems like a dumb question and maybe I am over thinking it but does some smoke "enhance" the meat while other types just release and add no flavor to the meat? Could it be the wood?

All I know is the darn thing smokes a lot during the entire cook. In terms of quantity of wood I use the chunks in the bag and went through about 12-15 chunks in the 4 hours. Roughly 3-5 at a time and replenished every 1.5 hours.

It took 4 hours to cook the 2.7lb butt to 190*
deeman is offline   Reply With Quote


Unread 08-30-2010, 02:10 PM   #10
KnucklHed BBQ
Babbling Farker

 
KnucklHed BBQ's Avatar
 
Join Date: 10-14-09
Location: Kalispell, Montana
Downloads: 4
Uploads: 0
Default

Quote:
Originally Posted by deeman View Post
okay - let me ask this. If there is a very good stream of smoke coming from the smoker, can some of this smoke simply not add smoke flavor?

Seems like a dumb question and maybe I am over thinking it but does some smoke "enhance" the meat while other types just release and add no flavor to the meat? Could it be the wood?

All I know is the darn thing smokes a lot during the entire cook. In terms of quantity of wood I use the chunks in the bag and went through about 12-15 chunks in the 4 hours. Roughly 3-5 at a time and replenished every 1.5 hours.

It took 4 hours to cook the 2.7lb butt to 190*

Hmm, it almost seems to me that you might be used to over smoked food... I mean no offense by that at all, its just that its very common for folks that are newer to smoking to be used to their "uncle Joe's" bbq that is often times far too over smoked to actually be enjoyable to those with expirence.
Smoke should be an ingredient in the food, just as salt & spices... not the dominating flavor. Properly smoked meat should have a fairly mellow tone to it, not an in-your-face type flavor.

I suggest this, make another butt, smoke it till it pulls (195-205*) and then just pull off a piece of outter bark and taste that for smoke, if the smoke is there but not too overpowering, then you've done right.
You should also see a small amount of smokering just under the bark, probably not much since you're using electric, but the burning wood should produce enough nitrogen dioxide to make a small/thin one...

Another great way to tell if you're getting adeqate smoke/too much smoke is to try some the next day when you haven't been smoking anything. While smoking your senses become saturated with smoke, making it extremely difficult to tell how much is really there.
Its kinda like when you're around a camp fire, you don't realize how much you stink until after you've showered and then pick up your clothes...
KnucklHed BBQ is online now   Reply With Quote


Unread 08-30-2010, 02:35 PM   #11
Dave Russell
is One Chatty Farker
 
Join Date: 01-06-10
Location: Lebanon, Tennessee
Downloads: 0
Uploads: 0
Default

What Knucklehead said.

Also, if you want more smoke flavor, use some or all hickory, not just apple. Here in the south, plain ole' apple smoke just doesn't count as bbq. I do mix fruitwood in, but you gotta have some hickory in there for butt and brisket, IMHO.
Dave Russell is offline   Reply With Quote


Unread 08-30-2010, 03:25 PM   #12
Big_T_BBQ
Full Fledged Farker
 
Join Date: 02-16-10
Location: San Jose, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Dave Russell View Post
What Knucklehead said.

Also, if you want more smoke flavor, use some or all hickory, not just apple. Here in the south, plain ole' apple smoke just doesn't count as bbq. I do mix fruitwood in, but you gotta have some hickory in there for butt and brisket, IMHO.
Big time on this point. I'm a hickory guy who recently picked up a bag of apple chunks to see what all the talk was about. Apples and Oranges (or hickory ), night and day, etc, etc, etc between the two. If you want smoke flavor you need a heavy hitter like Hickory or Mesquite.
Big_T_BBQ is offline   Reply With Quote


Unread 08-30-2010, 05:18 PM   #13
Dave Russell
is One Chatty Farker
 
Join Date: 01-06-10
Location: Lebanon, Tennessee
Downloads: 0
Uploads: 0
Default

I should've added that if using apple alone for pork shoulder, I'd definately want it pretty green. Myron Mixon burns peach, but I might've heard him say he prefers green wood as well. I cut broken apple and/or peach limbs from a local orchard and use green as possible with my wsm, preferring it more seasoned for my stick burner.

Regardless though, the only time I'll use just fruitwood is with chicken or maybe ribs.
Dave Russell is offline   Reply With Quote


Unread 08-30-2010, 06:04 PM   #14
jestridge
somebody shut me the fark up.
 
Join Date: 12-28-07
Location: annville ky
Downloads: 0
Uploads: 0
Default

Use wood!!
jestridge is online now   Reply With Quote


Unread 08-30-2010, 06:43 PM   #15
deeman
Is lookin for wood to cook with.
 
Join Date: 06-11-10
Location: Detroit, MI
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Dave Russell View Post
What Knucklehead said.

Also, if you want more smoke flavor, use some or all hickory, not just apple. Here in the south, plain ole' apple smoke just doesn't count as bbq. I do mix fruitwood in, but you gotta have some hickory in there for butt and brisket, IMHO.
you may have solved the mystery. I think my first butt was smoked with hickory and I could "taste" the smoke. Consequent smokes have been with apple exclusively. Very astute observation watson!!
deeman is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Where is the smoke flavor? DaveMW Q-talk 15 08-03-2011 02:08 PM
Plenty of smoke...No smoke flavor? firecracker jack Q-talk 30 06-26-2011 03:28 PM
Too Much Smoke Flavor SmokenIdaho Q-talk 9 04-22-2011 11:24 AM
Too much smoke flavor?? landshark530 Q-talk 11 07-05-2010 03:49 PM
Smoke flavor. Hoorenga Q-talk 12 07-17-2005 02:32 PM

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 09:37 AM.


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