Drippings make smoke flavor?

[Fwismoker]

Noticed a few people describing drippings flashing on the coals as producing a "smokey" flavor. I've been been cooking over coals for a few years in UDS and bullet style cookers and always thought that smoke flavor comes from wood.

Back in the days of UDS vs WSM I've heard the flashing up of drippings described as a type of BBQ flavor but not as smoke. :twitch: Smoke flavor I thought was from burning wood or am I :crazy:



This is just more a curiosity thing... UDS folks and other people that cook directly over charcoal how would you describe the fatty vapor that flashes up from the coals and imparts that unique flavor?

 

[Edonis13]

"BBQ flavor" is probably the best way to describe it. It is certainly different from straight up clean smoke.

 

[Gore]

It is a smoke flavor, but not my preferred smoke flavor.

 

[Jason TQ]

BBQ wafted steam flavored smoke'ness?

 

[Fwismoker]

It is a smoke flavor, but not my preferred smoke flavor.

Grease smoke?

Mostly on here smoke is described as coming from wood. You got me thinking if grease was spilled on a fire it would sure as heck make smoke ...just not the type of smoke that most describe in this forum. Like if someone said my food didn't get enough smoke taste or it got too much of a smokey taste then you wouldn't think drippings... If that makes sense?

 

[Happy Hapgood]

Weber gassers use what they call "Flavorizer" bars to cover the burners. When say HH steak liquid hits them you can hear and smell it. It vaporizes up to the meat again. I think it improves the taste...on a gasser.

 

[Untraceable]

A good example is the "smoke" off a gas grill with flavorize bars. The drippings vaporize on contact and give that delicious smell.

 

[Fwismoker]

A good example is the "smoke" off a gas grill with flavorize bars. The drippings vaporize on contact and give that delicious smell.

Yes good example, definitely not described as how us wood burners describe smoke from splits and wood chunks.

 

[KevinJ]

Weber gassers use what they call "Flavorizer" bars to cover the burners. When say HH steak liquid hits them you can hear and smell it. It vaporizes up to the meat again. I think it improves the taste...on a gasser.

I 2nd this and when cooking on the gasser it's always as hot as I can get it.

 

[Bludawg]

It's true BBQ flavor. If you ever had BBQ cooked on an open pit(Carolina style) it has a fuller flavor than that which is cooked in a smoker. I really like it that was the reason I built a UDS.

 

[Fwismoker]

It's true BBQ flavor. If you ever had BBQ cooked on an open pit(Carolina style) it has a fuller flavor than that which is cooked in a smoker. I really like it that was the reason I built a UDS.

:clap2: Exactly, If you wanted more of a "smoke" flavor to go with your BBQ flavor of the drippings you'd add some wood chunks. BTW, same reason I built a UDS

 

[Bob C Cue]

I respectfully submit that the flavor from the drippings of a charcoal fire impart a unique taste that albeit different from a wood fire still provides what one could call a smokey flavor.

 

[Fwismoker]

I contend that the flavor from the drippings of a charcoal fire impart a unique taste that albeit different from a wood fire still provides what one could call a smokey flavor.

Please choose "smoke" in the Poll. If it's a smokey flavor to you how would you differentiate grease dripping flavor from wood smoke and wood chunk smoke flavor?

 

[Bob C Cue]

I must say I did choose smokey prior to the submittal of my provocative commentary. This I fully attest to. Full regards to you sir.

 

[fnjay]

Frankly smoke is a chemical combustion reaction.....you may like some and not others. I like the kind thrown uo from rendered fat (drippings). It's organic and carries a certain taste. To me meat flavors better than any wood.....wood is background in cookers set up as such...not that I don't throw that in also, but look at the difference. We are talking about rendered fat as a flavoring agent is all. I'd state without doubt that NOTHING is a better flavor enhancer than some good Animal fat. If I can infuse that even further into my smoke ring....Hell Ya!

 

[Fwismoker]

I must say I did choose smokey prior to the submittal of my provocative commentary.

Nothing provocative from what I could see. :grin:

 

[Bob C Cue]

Nothing provocative from what I could see. :grin:

Upon this we will most certainly agree to disagree.

I beg to move to a somewhat dfferent topic. I descried that at the time of my composition of this missive that you thanked every post but my two. Can I inquire as to the reason for this variation in your treatment of responders?

 

[Fwismoker]

Frankly smoke is a chemical combustion reaction.....you may like some and not others. I like the kind thrown uo from rendered fat (drippings). It's organic and carries a certain taste. To me meat flavors better than any wood.....wood is background in cookers set up as such...not that I don't throw that in also, but look at the difference. We are talking about rendered fat as a flavoring agent is all. I'd state without doubt that NOTHING is a better flavor enhancer than some good Animal fat. If I can infuse that even further into my smoke ring....Hell Ya!

I also think rendered animal fat is a great flavoring....lol to inside the smoke ring fnjay! :laugh:

 

[smoke ninja]

We should remove the "thanks" button, it is leading to hurt feelings.

 

[Bob C Cue]

Indubitably!