kirk78h
MemberGot rid of the matchlight.
- Joined
- Aug 11, 2009
- Location
- Bel Air, MD
I built my UDS about two years ago and have used it regularly ever since. I mainly cook chickens, turkey, brisket and 3-2-1 ribs.
Family and friends always like pretty much everything that comes out of the smoker. However, the one comment I always get is -- it could use some more smoke flavor (or smokiness...).
I predominantly use hickory; and lots of it. I use big chunks as well as chips. I've tried both soaked and completely dry, and a mixture of both.
My UDS was built fairly standard, based on the ginormous thread. I have no water bowl or heat sink of any kind. I just keep the grate approximately 24" above the fire.
Tomorrow, I will be cooking a brisket. I try to keep my temps around 225 - 235. I will trim most fat; but leave maybe 1/4 inch. I always dust with a rub.
So, I'm not sure what I'm doing wrong. I see and smell the absolutely wonderful hickory smell all during the cook. And the meat is always good; just lacking in smoke flavor.
I would GREATLY appreaciate any and all suggestions!
Thanks,
Kirk
Family and friends always like pretty much everything that comes out of the smoker. However, the one comment I always get is -- it could use some more smoke flavor (or smokiness...).
I predominantly use hickory; and lots of it. I use big chunks as well as chips. I've tried both soaked and completely dry, and a mixture of both.
My UDS was built fairly standard, based on the ginormous thread. I have no water bowl or heat sink of any kind. I just keep the grate approximately 24" above the fire.
Tomorrow, I will be cooking a brisket. I try to keep my temps around 225 - 235. I will trim most fat; but leave maybe 1/4 inch. I always dust with a rub.
So, I'm not sure what I'm doing wrong. I see and smell the absolutely wonderful hickory smell all during the cook. And the meat is always good; just lacking in smoke flavor.
I would GREATLY appreaciate any and all suggestions!
Thanks,
Kirk