SMOKE! Need more smoke!

[CUTigerQ]

On the BWS, when cooking butts or ribs, it seems like I'm not getting a lot of the smokey goodness flavors that I desire. Is there a reason for this? I use more chunks than what I think it needs but still nothing on the taste that I can discern. Ive had pulled pork that has that hickory taste and I'm just not getting it. I use small chunks (G2 Chubby, so it ant be real big chunks) that I am getting from Lowes in a bag. Could this be my problem> Should I use splits that are cut down into chunks? Just need a little guidance.

 

[Spydermike72]

I have cooked on Backwoods for over 10 years... use more wood chunks than you think you might need and a little trick I have learned is put the meat on the cooker around the 175 degree range, then add wood to the firebox. It will get more smoke that way.

 

[CUTigerQ]

I have cooked on Backwoods for over 10 years... use more wood chunks than you think you might need and a little trick I have learned is put the meat on the cooker around the 175 degree range, then add wood to the firebox. It will get more smoke that way.

Hmmm...im gonna try this tomorrow when I cook my next two butts.

 

[kenthanson]

Maybe it's a smoke desensitivity? I know after i'm around the smoke all day and when I try it, it's never really that smokey, but i'll show up to my teammates using the same cooker, temp, charcoal, wood, rubs, sauces and meats and it will have a great smoke flavour.

 

[Untraceable]

How's the color? That's kind of my big indicator if I'm using the right amount of wood

 

[Blanton]

I have never been able to over smoke on the Humphrey's (Same design). I was suprised because on the WSM it is easy to do.

 

[RolandJT]

If you're cooking all day, try taking a shower before dinner. Failing that, at least wash your face pretty good.

That helps with the smoke desensitivity everyone is mentioning.

 

[Jason TQ]

I've never oversmoked on my backwoods. They do give off a little less than some others. Are you using briquettes? When I switched to lump that also made a difference. I give mine a lot more chunks than you think you need.

 

[CUTigerQ]

Using Stubbs briquettes and hickory chunks. Not real big chunks though but a lot more than I normally would.

 

[BBQ Freak]

I would try out some splits and cut them up and chunk them , I hate store chunk wood .

 

[Uno_Mas]

Could be the bag of chincks, most of them are kiln dried so they may not have enough moisture to get the smoke you want. Try getting some splits and cut down to the right size for your pit. Worth a try anyhow.

 

[cheez59]

If you're cooking all day, try taking a shower before dinner. Failing that, at least wash your face pretty good.

That helps with the smoke desensitivity everyone is mentioning.

If you are using a lot of chunks then this is the key. I was having the same "problem" with my LSG. I didn't think the smoke flavor was right. The next day I would eat leftovers and it was plenty smoky. Well the food didn't get smokier in the fridge so I attributed it to the fact that I was the one that was over smoked. Shower before you eat and see what happens.