Tone Down the Smoke

Jackson Ortega-Scheiner Equipment and Gadgets Leave a Comment

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Q:  Hi Dr. BBQ,

 

I just bought an offset cooker and smoked a chicken using hickory.  The meat was way too smokey.  What did I do wrong?

 

–Sammy in Toledo

 

 

 

A:  Hi Sammy,

 

This is a common mistake among new smokers. It is very easy to over-smoke food when burning wood. Hickory is a real strong flavor and often makes the food bitter and even leaves a numbing sensation on your tongue. Apple or cherry wood are quite a bit milder but can still over-smoke the food.  My preference is to use lump charcoal with some wood for flavor. If you must use wood you”ll need to learn how to keep a clean fire with a wide open exhaust, or you”ll have to wrap your meat in foil part of the way through the cooking process.

 

–Dr. BBQ

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