I started smoking food last year. One odd thing I've noticed after I've tended to something in the smoker for hours, I don't necessarily enjoy the taste of the smoked food. The meat can be succulent and tender, and I can appreciate that, but my sense of tasted seems to go on strike. It purely sucks to cook a great meal and just pick at it while my friends and family devour the feast. The next day, the leftovers (if any!) taste wonderful.
Anyone else have this trouble? Any tips for getting over the "smoke overload" thing?
Yes, I caught myself adding more spice to my rubs trying to get the flavor I thought was missing. Sadly the best way for me to tell how well I've done is eating leftovers. On the positive side I get a great deal of satisfaction seeing and hearing the joy others get from a good meal I've prepared.
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.
I think this issue is present whenever I cook a big meal. Holidays come to mind. At one of our gatherings I make fried chicken. By the time I'm done cooking all afternoon I don't have a big desire to eat a lot of what I've cooked. Leftovers taste great, but the day of the meal there is something less appealing about the food after I've cooked it. We just need to keep trying, right?
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
IowaGirl I have the same problem. Except for the picking at the food part! I see a lot on here mention it, and the consensus seems to be that if you are tending the smoker much, you are around the smell of the smoke enough to where you are desensitized to it, and cannot taste or smell it as much on the food by the time you've been smoking something for 6 to 18 hours. I always feel that the ribs or pulled pork or brisket are smokier as leftovers for the same reason as you.
I experience the same thing. I taste way more smoke flavor the next with the leftovers. Everything usually tastes great the day of, just not real smokey.
Well, it's good to hear my misery has company. But I hate to see others with the same trouble!
I smoked a slab of St Louis cut pork ribs this weekend (see photo) and was really disheartened when I sampled the ribs right after they were done. They didn't taste right -- to the point I wasn't sure I wanted to try them again the next day. Glad I talked myself into trying them again -- they were tasty. Which got me to wondering if others had similar experiences.
edit: I should explain this picture -- I split the St L ribs into two strips and I cobbled together a way to hang the ribs from one of the grates in my LP cabinet smoker. I realized the strips were too long, so I had to hang the short cut-off pieces from a third hook. Then let the ribs drip onto the chip pan to char and smoke. After a few hours, the beans went under the ribs. I propped the pot on some small branches so the beans wouldn't burn.
Attached Files
Last edited by IowaGirl; April 22, 2019, 11:33 AM.
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Take a shower.
I mean really. Take a shower after your cook. For whatever reason it helps. I too have/had the same problem and found taking a shower after a long cook, I guess washes off the smoke that your covered in and really makes a difference.
Give it a try next cook. See if it works for you.
I completely agree! On smoke days I don't shower until about 45 minutes before people show up. And when I get dressed, I change into a completely new (i.e., clean) outfit.
I thought it was just me! After cooking all day, I can't eat much at all and the taste is just okay. People just say, "Well you've been tasting too much." When I say no, I don't do that they smile and say, yah right wink, wink.
Good to know I’m not as weird and I thought! Well maybe I am just in other ways
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
I have the same problem. I always shower after I am done cooking. That seems to help a lot. My hair is generally the worst, once I give it a good wash, then I am fine.
I have the same problem, especially when using my KBQ. I taste very little smoke after tending to it all day. When using my Traeger ( set and forget ) I get a better taste profile. I've seen on another post to take a shower after cooking, haven't tried it yet as I'm eager to eat. Interesting post, thanks for bringing this up.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
I throw the food in the cambro, clean everything up and then give a nice, cold shower. That seems to help a lot. Gotta make sure I wash my hair too, it seems to suck up a ton of smoke. LOL.
The KBQ especially pushes me to shower afterwards. I am all hot and sweaty when I am cooking with it anyway, so even with out the smoke over load, I would need a rinse anyway. In some cases, the lake might be a better option.
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