Quote:
Originally Posted by el luchador
let me guess, were you using briquettes?
I thought drippings created a bitter taste too, so i also used diffusers.. Then I switched to lump after seeing the difference between the white smoke of briquettes and the white smoke of lump( in a free air chimney)
that changed everything. so I removed my diffusers and got a better flavor, and hanging just makes it more intense i guess.
mine had light white smoke most of the cook, but it wasnt bitter white smoke from smoldering wood, it was the drippings from the fat.
also, Im pretty sure that drippings have water content as well, which turns into steam and keeps the meat more moist and helps it cook faster.
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Nope, I use lump only.
I've only had that white smoke, bitter fat burn taste when I smoke multiple pieces of meat. Like 2) 14 lb prime briskets. Those babies have a lot of fat in them!