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Can you wash off smoke flavor?

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    Can you wash off smoke flavor?

    From the smoke seminar with Dr. Blonder (Wood, Smoke, etc.), at one point it was covered that if your fire was smouldering and depositing "bad smoke" on the food, one could rinse it off to remove it.

    Will this work at any time, or just erase the last few minutes of smoking. I've certainly tasted too much (good) smoke flavor on various cooks. I wonder, could this be washed off? Is all smoke flavor just sitting on the surface of the meat and thus can be washed off? My question is more academic than due to any actual desire to take my grilled food and run it under the water spigot.
    Last edited by Mettius; December 9, 2014, 08:57 PM.

    #2
    Washing off should work. I'd equate it to taking a shower after a smoke session.

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      #3
      I agree with Ernest, however your rub and seasoning's would go down the drain too!!

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        #4
        I'd think it better to focus skill development on a strong way of getting good smoke, than fixing bad. I have rinsed off dirt from dropping meat, but never bad smoke. Bad smoke should get more sauce and rub!

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          #5
          Wrapping in foil with moisture cuts some of the smoke flavor out. I'd think it'd be better to wash before the meat is cooked all the way though.

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            #6
            You definitely can wash it off but you if you need to do so, you may want to consider rubbing it off with oil.

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              #7
              So none of the smoke actually penetrates the meat then? It is just particulate on the surface?

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