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
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Meat doesn’t taste like it has been smoked
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Club Member
- Sep 2018
- 1044
- Fishers, IN, USA
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Cookers I use:
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.
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.
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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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Club Member
- Nov 2017
- 7086
- Huntsville, Alabama
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Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
- Camp Chef FTG900 Flat Top Grill (2020)
- Weber Genesis II E-410 w/ GrillGrates (2019)
- Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip N Griddle & Vortex & Party Q & Rotisserie (2007)
- Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
- King Kooker 94/90TKD 105K/60K dual burner patio stove
- Lodge L8D03 5 quart dutch oven
- Lodge L10SK3 12" skillet
- Anova
- Thermoworks Smoke w/ Wifi Gateway
- Thermoworks Dot
- Thermoworks Thermapen Classic
- Thermoworks RT600C
- Weber Connect
- Whatever I brewed and have on tap!
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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Club Member
- Nov 2015
- 1406
- Schertz Texas
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Pit Barrel Cooker
Slow 'n Sear for 22" Kettle
Weber 22" Kettle (Craiglist)
Slow 'n Sear for 22" Kettle
Weber Rapid Fire Chimney
Maverick ET-732
Kingsford Original Charcoal
Kingsford Competition Charcoal
Anova Sous Vide
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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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.
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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.
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