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Meat doesn’t taste like it has been smoked

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  • Smokindaddeo
    Club Member
    • Mar 2017
    • 4

    Meat doesn’t taste like it has been smoked

    I have purchased a used 36’’ Lang a few weeks ago and smoked some chicken and pork butts a couple of times and it never taste like it was smoked I have been running with top vent open I always hear about running clean smoke light blue smoke wondering if I should try closing vent some or if anyone has any other ideas of what to try
  • texastweeter
    Club Member
    • Jul 2017
    • 2938
    • Republic of Texas

    #2
    All wood?

    Comment

    • mrteddyprincess
      Club Member
      • Sep 2018
      • 389

      #3
      Lang smoker here. Yes, you want a good, clean fire. Don't put the meat in until the Lang is up to temp and you have good, clean smoke coming out. The best piece of advice I ever got was leave all vents open and build the fire for the temp you want. I can build fires for 250 F or 325 F. Build the fire to create the temp. It takes just a little practice.

      Then use the wood that is available in your neck of the woods.

      Comment


      • Ahumadora
        Ahumadora commented
        Editing a comment
        +1
    • Smokindaddeo
      Club Member
      • Mar 2017
      • 4

      #4
      Yes all oak had good even heat vents wide open the chicken I did yesterday had absolutely no smoke taste

      Comment

      • texastweeter
        Club Member
        • Jul 2017
        • 2938
        • Republic of Texas

        #5
        Very odd. Never heard of that.

        Comment

        • Jerod Broussard
          Moderator
          • Jun 2014
          • 9938
          • East Texas
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          #6
          I'd put the meat in the freezer when you light the fire. As soon as you get smoke that doesn't resemble a tire burning, put the meat in the smoker and spritz with water. If that doesn't work go see an Otolaryngologist.

          Comment

          • Smokindaddeo
            Club Member
            • Mar 2017
            • 4

            #7
            Ok I will try that thanks

            Comment

            • smokin fool
              Club Member
              • Apr 2019
              • 2148
              • Mississauga, Ont

              #8
              That is odd, I find oak to be very strong tasting but everyone is different.
              Try same meats with a different wood to compare.

              Comment

              • jfmorris
                Club Member
                • Nov 2017
                • 3396
                • Huntsville, Alabama
                • Jim Morris

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                #9
                What kind of smoker are you coming off of in using this new (to you) offset? Smoke from charcoal and wood chunks is a good bit different than straight oak mini-splits in my experience. The high air flow in an offset also makes things different than in a kettle or kamado. If smoking chicken at 325, I can see it not having a lot of time to pick up smoke flavor compared to a butt or brisket or ribs.

                I can use the same exact fuel in my offset and my kettle+SnS and the results are certainly a little different. The offset due to construction and air flow and size uses about 4-5 times the charcoal and wood chunks. I do tend to use charcoal as the base more than mini splits just due to the fact it reduces how much time I have to tend the fire.
                Last edited by jfmorris; December 14, 2019, 09:41 AM.

                Comment

                • Smokindaddeo
                  Club Member
                  • Mar 2017
                  • 4

                  #10
                  I had a wsm before the Lang have done ribs also loved them the chicken though you never would have known it was smoked at all

                  Comment

                  • jecucolo
                    Club Member
                    • Nov 2015
                    • 1268
                    • Schertz Texas
                    • Pit Barrel Cooker
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                    #11
                    Does everyone think the food does not have smoke flavor? After a cook the smoke flavor is hard for me to taste but my wife says it taste smoky. Some folk take a shower prior to eating to remove the smoke from themselves.
                    Last edited by jecucolo; December 15, 2019, 09:22 AM.

                    Comment


                    • IowaGirl
                      IowaGirl commented
                      Editing a comment
                      But the problem is -- you smellin' YOU doused in smoke confuses your nose into thinking your food ain't smokey. If I want to really taste my food after tending 'que, I at least change my shirt, wash my face, and tie my hair back away from my face.

                    • mrteddyprincess
                      mrteddyprincess commented
                      Editing a comment
                      My smoked meat seems to always taste better the next day to me because I've gotten rid of the smoke smell on my body. Ideally I take a shower after a long smoke and that helps with the flavor of what I cooked when I eat it.

                    • marshall
                      marshall commented
                      Editing a comment
                      i have the same experience , ill pull meat off my smoker after a long cook and my wife says it taste smokey but I cant taste it . then the next day it is perfect

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