As a limey newbie to this game, tell me what I'm doing wrong here guys.
I smoke steaks, burgers etc with Hickory or mesquite on a weber kettle. The first bite and I think it tastes great but by the time I've finished it's too much. The next morning and I've got a mouth like the bottom of a budgie cage!
It seems that all I can use is minimum apple wood giving the slightest hint of smoke. Have I just got a smoke wussie palate or am I missing something here?
I think there is a lot to be said about tolerance of smoke. I can take a ton of smoke and really enjoy it, but by that I mean good clean and not acrid smoke. How are you applying your smoke and have you tried to cut down on the amount? As you elude to, try other types of wood. Pecan or even hickory are a lot milder than oak or mesquite. And once again, try to achieve the holy grail of thin, blue smoke. What you may be experiencing is acrid smoke.
Here's a good article by Meathead on the free side of the site that may be helpful...
Learn all about wood smoke and how it adds flavor to BBQ. Find out whether you should be using wood chunks, chips, pellets, logs, or sawdust in your cooker. Discover the truth behind the claim that different woods have different flavors.
I thinks you answered your own question .
I find Apple far to light on everything but chicken.
At a sitting of my smoked food some will comment it's just right, some to much and others not enough.
> Weber Genesis EP-330
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> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
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> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
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Can you describe how you're generating your smoke? Are you using chunks or chips? Are they dry or soaked (don't soak)? Are you using a smoking tube, a foil "smoke bomb", or putting the wood directly on the hot coals?
With more info, we stand a much better chance of providing you with a useful answer.
I will get the kettle up to temperature using Weber briquettes then close the vents to maintain at say 200c and then add a chunk of dry wood on top of the hot coals for the smoke
Just a thought, but the ground meat of those burgers will readily absorb a lot of smoke, so it's pretty easy to overdo it. And steaks have a nice flavor all their own without adding much smoke, if any. So what you are doing may be just fine, if you're cooking ribs, etc.
Thanks for the suggestions guys, so do you think I should get the wood chunk in flames and then close down the vents for smoke? Or just let it smoulder from the start?
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
I'm sorry if I've misinterpreted here, but what I hear you saying is that you get it up to temp, add the wood, and then close down the vents? Are you truly closing the vents? Seems like a total closure would cut down on the oxygen supply and promote partial combustion. For a good clean smoke I would think you'd want the vents wide open. Sorry if I'm interpreting what you're saying incorrectly.
I'll let the grill go over temperature then close the vents partially to bring it down to a constant temperature. If I had the vents wide open surely it would be way too hot to cook steaks etc indirectly?
200c is very high for indirect cooking. I leave my lid vent wide open and adjust bottom vent for temp control. It works easiest for me only adjusting 1 vent. I add my wood chunks when I light my charcoal. If I use chips it's in a foil purse with small slits that I put on my coals a few minutes before the meat goes on
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
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Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
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I don't like steaks or burgers with a lot of smoke. In fact in the last couple years I've begun using only well-lit charcoal to keep it to a bare minimum. Quick sear, then finish indirectly slwoly (reverse reverse sear). You learn what you like and make adjustments, who cares what's popular or what the next person likes.
When you put the wood on the charcoal make sure it catches fire before putting the lid on. You should see flames. That should minimize any bad smoke (grey/black) or meh smoke (white).
I used to use wood for everything and found it to be too much, even with a golf-ball sized chunk of smoke. Now I use it almost exclusively for low/slow and skin-on birds - bird parts. I think charcoal imparts plenty of flavor on its own especially for skinless meats, burgers, etc.
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