So, my last 2 cooks on my COS I have run it as a stick burner cooking only with hickory splits and getting that thin blue smoke. One was a butt and then other was 2 racks of pork spare ribs, just yesterday. In the past I have used the smoker pretty much exclusively for temperature controlled cooks with charcoal and chunks.
For starters, I want to say that I really like the flavor of the food cooked with splits - very "clean" tasting with no hint of bitterness. That said, it strikes me that there "smoke flavor" it's much subtler. One might even say it is "lighter." I wonder, an I the only one who experiences this? An I found something wrong? Do I need to make some kind of adjustment to my smoker or the tubing plates? Or is this flavor profile just what all-wood cooking is all about?
While I have never cooked in a pellet pooper, I read how some people feel they don't get enough smoke flavor from them and wonder if this is what they mean. I mean, are they maybe looking for "charcoal and chunks" flavor when they are already getting "stick burner" flavor?
Can somebody help me out here?
For starters, I want to say that I really like the flavor of the food cooked with splits - very "clean" tasting with no hint of bitterness. That said, it strikes me that there "smoke flavor" it's much subtler. One might even say it is "lighter." I wonder, an I the only one who experiences this? An I found something wrong? Do I need to make some kind of adjustment to my smoker or the tubing plates? Or is this flavor profile just what all-wood cooking is all about?
While I have never cooked in a pellet pooper, I read how some people feel they don't get enough smoke flavor from them and wonder if this is what they mean. I mean, are they maybe looking for "charcoal and chunks" flavor when they are already getting "stick burner" flavor?
Can somebody help me out here?
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