Haven't had as much time as I would like to play with #3 but have done about 8 smokes, including pork ribs, beef standing rib roast, brisket, pork loin, and jerky (with the dryer). The smoke flavor I am getting, except for the jerky was slightly rancid to me, like the wood is not getting enough oxygen; but I'm used to a stick burner. I tried wrapping my chunks, and as I predicted, it made the problem worse. Tried soaking in water also. I only use a small chunk or two, and I wouldn't call it over smoked, just slightly funky. used apple and hickory, no difference. Any ideas?
Rancid smoke?
- Thread starter Jimbo
- Start date
SuperDave
New member
Jim,
Do you start with your 235 cook temp or do you use a ramp up method? I found that covering in foil and using a 150 degree ramp up created an awful smell. When I turned the temp up, it started to roll and smell much better. I think ramp up method should be un-foiled and full temp out of the chute should be foiled.
Do you start with your 235 cook temp or do you use a ramp up method? I found that covering in foil and using a 150 degree ramp up created an awful smell. When I turned the temp up, it started to roll and smell much better. I think ramp up method should be un-foiled and full temp out of the chute should be foiled.
DivotMaker
New member
What's the source of your wood, Jim?
DivotMaker
New member
Jimbo said:
I believe that's your problem. Most of the wood you buy at grocery stores, or "big box" stores, is very dry. We've had folks test the moisture content in them, and it's been as low as 1%! This is lower than kiln dried! Good smoking wood needs moisture. Try smokinlicious.com, fruitawood.com or mainegrillingwood.com. Good wood makes all the difference!
OK, this is apparently a whole new horizon for me. Been smoking for 30 years, but never had an electric. I want to get this figured out so I really appreciate the help! Can you elaborate on why dry wood would make an acrid taste, I use the same chunks all the time on the stick burner as well the little Char Griller and the results are bragging rights. I can understand how wet, barely burning chunks can make creosote, but how can dry, burning wood do this? BTW that is what it tastes like, creosote, kinda. What the hell am I doing wrong? Tried moving the chunks along the element too.
DivotMaker
New member
Jim, you have to remember that, in your other smokers, they are fueled by fire. Dry wood is not a problem because the heat source is fire. Not sure of the science behind this, but the electric is not fueled by fire, so "burning" wood (combustion) produces nasty smoke. Smoldering wood = good; burning wood = bad.
With the wood you have, you can use some techniques to keep it from catching fire. First, you can wrap the chunks in foil, with just the top exposed. Some have also had success by foiling the bottom of the smoke box.
The simplest solution is to buy good wood. Higher moisture content will help the wood smolder, not burn. We use such a little amount of wood, it's important that we get the best smoke we can. Smoke is like a spice, and needs to be good quality.
With the wood you have, you can use some techniques to keep it from catching fire. First, you can wrap the chunks in foil, with just the top exposed. Some have also had success by foiling the bottom of the smoke box.
The simplest solution is to buy good wood. Higher moisture content will help the wood smolder, not burn. We use such a little amount of wood, it's important that we get the best smoke we can. Smoke is like a spice, and needs to be good quality.
Thanks Tony. I guess I'll try some different wood that you recommended. The dowels I got when I picked it up didnt make a good taste, and I tried the wrapping, and that made it worse... Tried soaking, but I realize that wont change much unless its chips. It seems so weird to me you are recommending smoldering wood, as that is how one makes creosote. Again, I don't know what the hell I'm doing with this thing, but desperately want to learn, so I appreciate any insight you can throw to my confused mind!!
Grampy
New member
Jimbo, the others have offered some good advice but my question is how much wood are you using? These smokers require very little wood. I had a previous smoke where everything tasted very bitter like you described and it turned out that I used about 4 times the amount of wood that I should have used. If you do not have a digital scale I suggest that you get one. You only need to use approximately 3-4 ounces of wood depending on what you are smoking. I would bet you are using way more than that and that is causing your bitter taste and not the wood you are using. Also, there is a Smoking Guide on this forum with suggested temperature and wood amounts that you can download that will give you a good starting point. Weigh the amount of wood you are using and I bet its more than 3-4 ounces.
Being from an IT background, I'm going to go with the easy and possibly offensive questions first (not my intention to offend at all, so please don't take it that way, just ruling out the easy stuff). You did season the smoker before you put any meat in, correct? Also, do you wipe the inside down to ensure you get the carbonized juices and grease out after each smoke?
All good advice here, but especially checking the amount of wood that you are using. The SI smokers need very little wood, typically 3-4 oz will suffice for most cooks. Good wood is also important...if the wood catches on fire, then you get a dark or thick white smoke that could produce an off taste. One way to detect combustion is if you notice a huge "belch" about 30 to 45 minutes into your smoke, or you may see the smoke coming out in puffs within the same time period. Starting with good wood from any of the sources that Tony (DM) mentioned is a good move...MGW offers a sampler package that's pretty decent. Let us know if different wood solves the problem.
Thanks Grampy and Mizoufan, I only put in a couple very small chunks, about 2-3 oz total. when I got the smoker home, I wasn't sure what that looked like so I did weigh it on my digital scale, and did a seasoning. I also wipe it down with vinegar after I smoke per advice I saw on here before I bought. Seems to be I am the only one with this problem.
gregbooras
Moderator
Jim,
Looks like you have a real weird problem. First I never wipe down the inside (4 months), if I have a really messy smoke, I just run the smoker empty with some wood for 3-4 hours.
One time I did have a bad smell from the smoker, but I realized that the foil I lined the bottom with was touching the element.
It sounds like it has to be the wood you are using, have you tried running it without any wood?
Greg
Looks like you have a real weird problem. First I never wipe down the inside (4 months), if I have a really messy smoke, I just run the smoker empty with some wood for 3-4 hours.
One time I did have a bad smell from the smoker, but I realized that the foil I lined the bottom with was touching the element.
It sounds like it has to be the wood you are using, have you tried running it without any wood?
Greg
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