Too Much Smoke?

[SmokinRoo]

I'm having trouble with an acrid flavour that's smoky, but too smoky, if you know what I mean. The last couple of try out's I've done have resulted in this flavor that 'm not keen on, as it's kinda tar like....
I'm using apple wood chips and they smoke up heaps when placed in the char basket and then drops off to a low stream, which I think is good. Given that I know apple is good for smoking, it's just that the smoke plumes out heavily and I think this is what is making the flavor not so great.

does anyone have any tips for a novice with a kettle?

Just be the way I cant get a hold off chunks out here and am trying to source some hickory or fruit tree wood, but since none of this stuff is native, we dont get a lot of it growing.
Thaks again fellas
Paul

 

[txschutte]

Sweet blue wisps good. Smoke signal plumes bad.

 

[smooookin]

are you soaking the chips? If so, try them dry in a foil pouch with a few hole punched in them.

 

[backyardchef]

Along with the advice to move away from soaking the chips, you might be adding too many at one time. Try the foil pouch, but add a little wood at a time throughout the cook. If you don't get enough smoky flavor, use a little more next time.

 

[CritterCook]

Make sure you are getting a good air flow. If you add the wood then shut off the flow, they will smolder and create a creosote. Not a good flavor.

I probably spelled that wrong ^^^^^^

 

[Pig Headed]

Paul, you do have the top vent open, right?

 

[Norcoredneck]

Take a look at top underside of smoker. See if you have sort of bubbles of crust Vs flat layer. If you have bubbles would indicate trapping moisture/not enough vent. Is it possible charcoal is damp? What type and age?

 

[SmokinRoo]

Is it possible charcoal is damp? What type and age?

Hmm - possible.
I store it outside - the charcoal is red gum, pretty rough, but pure - no rocks or "alien matter" - the place I get it from turns it over pretty quickly, so It aint that old.

 

[River City Smokehouse]

Is Red Gum a brand of charcoal or?

Before you put any meat on your pit, make sure the fire is burning clean (ie. no smoke). Add just a small handfull of apple chips, maybe only 1/2 cup and put your lid back on for a minute. Open it up and put your meat on and close it up. You want to only see a faint smoke, a faint bluish color smoke is more desireable. I agree with the others that wet charcoal or wet apple chips won't help your situation and too much apple wood wouldn't be good either. Apple is a subtle smoke so you really have to use a lot to over do it. Hope this helps, good luck!
Here is an example of what it should look like: Notice the faint blue smoke if you look closely

 

[CarbonToe]

Sweet blue wisps good. Smoke signal plumes bad.

Excellet Advice!!!

Are you soaking your chips or using "green" wood?

The Tar taste you describe sounds like the wood isn't burning cleanly.

Are you cutting off too much air?

 

[big blue bbq]

Also remember the food is not going to take the good flavor of the smoke until about 150 degrees. After that I go all charcoal in mine. I had the same problem until I cut back on using wood the whole cook. I don't know how that would work with the stick burners that use nothing but, but for my smoke n pit it seems to do better.

 

[big blue bbq]

also try heating the wood on top of the smoker before you put it on. This may help it burn cleaner.

 

[backyardchef]

Also remember the food is not going to take the good flavor of the smoke until about 150 degrees. After that I go all charcoal in mine. I had the same problem until I cut back on using wood the whole cook. I don't know how that would work with the stick burners that use nothing but, but for my smoke n pit it seems to do better.

The draft of the larger pits and the increased air flow make a big difference. I've always found that as long as the fire is clean and the draft is good, that it is hard to 'oversmoke' something but, I guess, not impossible....Generally bad/stale/chokey/smoldery smoke = bad flavor.