I have noticed that smoke flavor is far more noticeable the next day leftovers or if I am not smelling smoke during the cooking process.
I smoke meat in a pellet grill. I wonder if Amazing Ribs friends have noticed the same.
Thank you in advance for your reply.
I agree, we just had leftover chicken last night and it definitely had more smoke. This cook I didn't spend anytime near the smoker, just loaded it, checked it 2 3/4 hrs pulled it at 3 1/4. I could understand that it you were hanging out by the smoker all day. Maybe like when you make tomato sauce, it always tastes better the day after you frig it. Time for flavors to develop just like the smoke.
Especially true with an offset where you have to open the firebox to add wood or the cooking chamber door to check, rotate the meat. Either one and you get a face full of smoke. I find that when I'm all done smoking the meat and it is time to eat, my olfactory senses are shot and I am not desiring BBQ. All I want is a crisp, cold green salad.
I have found it less true with my KBQ. Firebox is open at the top and all you have to do is drop in a small split. Also, I have a kill switch on the fan apparatus. Thus, when I open the cooking chamber door, I don't get a face full of smoke.
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