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Meat doesn’t taste like it has been smoked

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  • marshall
    commented on 's reply
    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

  • mrteddyprincess
    commented on 's reply
    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.

  • IowaGirl
    commented on 's reply
    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.

  • Ahumadora
    commented on 's reply
    +1

  • lemayp
    commented on 's reply
    That seems so wrong to me. Dealing with me saturated in smoke is the price of admission to the table...

  • jecucolo
    replied
    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.

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  • Smokindaddeo
    replied
    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

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  • jfmorris
    replied
    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.

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  • smokin fool
    replied
    That is odd, I find oak to be very strong tasting but everyone is different.
    Try same meats with a different wood to compare.

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  • Smokindaddeo
    replied
    Ok I will try that thanks

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  • Jerod Broussard
    replied
    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.

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  • texastweeter
    replied
    Very odd. Never heard of that.

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  • Smokindaddeo
    replied
    Yes all oak had good even heat vents wide open the chicken I did yesterday had absolutely no smoke taste

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  • mrteddyprincess
    replied
    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.

    Leave a comment:


  • texastweeter
    replied
    All wood?

    Leave a comment:

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Meat-Up in Memphis

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