Bitter Tasting?

[Larry]

I smoked some hamberger's on my smoker and smoker was clean,used charcoal to get fire going then after fire settled down used Hickory & Mesquite combinations for my smoke.What am I doing wrong?

I had fresh cut mesquite that I am letting age,so the wood I used was bought bagged wood.Get me set straight fellows,thank you all for such a great forum,Larry

 

[backyardchef]

Larry--

was the wood smoldering or throwing off heavy smoke? Also, how much did you use? If this was on the gas grill set up you described, it's possible that the smoke was lingering in the chamber adding a stale, unpalatable flavor...Hickory can become bitter, and Mesquite can definitely add a sharp tang....

Any more data?

 

[Larry]

Heavy Smoke Throwin

Matt the wood was throwing off heavy smoke,just used 4 or 5 pieces of wood,will also sticvking wit HICKORY or just mesquite from now on.Yeah was using the Propane grill with a Firebox for fire built onto end of cooker,just to see what I could come up with,Larry

 

[backyardchef]

I would go with less wood for sure-- especially in that thing that doesn't have alot of draft. In the firebox, make sure that there is adequate air getting to the coals and shoot for a wisp of blue-ish smoke, or no visible smoke at all. Without seeing the set up that's all I can think of.

 

[Kirk]

Mesquite will be stronger than hickory, but hickory can be strong too if you use too much. Next time maybe you can let that wood burn down a bit before the meat goes on too. Like Matt said, even if it's burned down to the point where there's little or no smoke, you'll still get the flavor. HTH, Kirk.

 

[kickassbbq]

The Larry Meister
BackYard Man is right. Hickory and Mesquite can and WILL get very bitter if you use too much.
Hot fire, small amount of wood, very light smoke should be coming out. That heavy smoke will choke the meat with bitterness really quick.
Practice, practice and a little more practice and you WILL get there. Try some Apple or Cherry. Much milder smoke.
PARTY!!!!!!!!!!!
Smoke On!!!!!!

 

[tony76248]

One thing I know is that you can have bitterness problems if you use green mesquite with the bark still on. I am told mesquite that has dried is ok with bark.

 

[spicewine]

I agree that over smoking could be your problem.

Spice

 

[soulman]

Also resist the advice to soak the wood. That just makes steam, not good smoke.

 

[beerguy]

Larry, when I use my cast iron smoke box on the gasser, I find that if I get the meat right over the smoke box, it will pick up a bitter tinge, especially on beef. So I make sure I "offset" the smoke box and the stuff Im grilling, and it totally alleivates this condition. Since I soak my wood chips so they last longer before they go up in flames, I KNOW THEY ARE DAMP, if not wet! I can get the sweetess smoke from alder chips, but if the food is right over the box, it can be bitter, so I dont do that anymore. Hope this helps.

 

[Bigmista]

I have never been unlucky enough to oversmoke anything but it sounds like you have way too much wood in a small space. When I am smoking in my chargriller (no offset) I only use one or two chunks at a time.

 

[spicewine]

Also resist the advice to soak the wood. That just makes steam, not good smoke.

We always soak our wood. Haven't done too shabby at contest.

 

[Roo-B-Q'N]

We always soak our wood. Haven't done too shabby at contest.

Spice, I know you guys soak your livers at comps but I didn't know you soaked your wood LOL.

 

[spicewine]

Livers are bad things and need to be punished!! Didn't I read that somewhere???

 

[Bigmista]

Spice has wet wood.

Pass it on...

 

[Kevin]

Just a guess here, but I'm thinking too much smoke. "Sweet blue" is a good search term here. Check it out.

 

[Larry]

A BIG TEXAS Thanks To Everyone

What a great thread and great info on that you'all.I appreciate that.Will use less wood and give the wood time to burn and get the blue smoke and then cook..Thanks a bunch everyone,,Larry