Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
I know with my Lang I have to let it get good and warmed up before I put any meat in it and most of the time the smoke coming out of the smoke stack is almost clear so I know I have good combustion in the firebox. At least that is the way Ben Lang tells you how to do it on the Lang website. I have not had any over smoked come out of it yet but the smoke flavor is a lot better and more intense than I get from my pellet smokers.
When you think you over smoked the meat. You actually had a period of time that the wood was not burning at the proper temp range. If you let your wood smolder it will give you a bitter smoke taste from creosote and other gasses that are released when your wood is just smoldering. That is usually what is mistaken to be over smoked.
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