To much Smoke / Harsh Flavor?

[ChuckP]

HI everyone, this is my first post here, Happy New Year!  I got my SI2 a few months back and think it is a great unit!  Ive done pork butt, turkey, ribs, etc in so far, I started smoking a few years ago with my large Big Green Egg.  I love the Egg but the easy of the SI2 is just amazing!

I do have a question / problem though; after the Christmas turkey breast and double smoke ham (which both turned out good, the turkey was super moist) she asked if there was a way to use less smoke.  She has never asked that before using the Egg.  I'm using wood chunks from the box stores (the ones in the bright colored bags that are sold at Wal-Mart and everywhere) and only used about 3.5oz with the turkey.  I do have to agree that there is a very mild bitterness to the after taste that I never noticed on the Egg.  I used Apple w/the turkey.

Ive done about 5 smokes on the SI2 and it has a black, shiny "glaze" on the inside of the unit.  But I noticed this after the seasoning smoke as well, is this normal?  I do cover the bottom and smoke box lid with foil for every smoke.  I've been using my ET-733 to monitor temp, though I plan to get an Auber PID soon (how easy can this get!).  Any ideas if Im doing something wrong?  I dont think Im using to much wood, trying not to add more wood during the smoke (though I have tried this honestly, but not with turkey).  Do I need to clean my SI2?

 

[old sarge]

Happy New Year to you as well.

First off, as attractive as the pricing is, avoid the wood from big box stores. Buy wood fro a reputable source that specializes in BBQ wood such as Fruit-a-Wood, Maine Grilling Woods, etc.  You can be assured of properly cured wood that will have a good moisture content and give good results.  Big box store wood can be very dry, very old, and produce inconsistent results to include bitterness.

As for cleaning, the black shiny glaze is normal. But if it cracks and peels, you may want to brush off the loose particles.

Use the search bar for hints and tips on both cleaning and wood.

 

[SuperDave]

Chuck, there are a couple of approaches to your problem. As old sarge mentions, one is to buy better wood.  However, the problem itself is really caused by combustion of the wood that you are using.  In an oxygen starved environment like our smoker, it gives a nasty taste to the food.  I deal with this problem by preventing the combustion while using the less snobby woods.  I've covered 90% of the holes in the bottom of my smoke box with a couple sheets of foil and then added the chip screen.  Also, knowing the hottest parts of your wood box and wood placement can be very helpful in preventing the combustion. 

 

[NDKoze]

I think getting some wood from www.Smokinlicious.com would be your best bet to fix the problem.

And you should never have to add mire wood during a smoke.

 

[smokeasaurus]

i so agree with smokinlicous for your wood source.....and I have learned through the decades.....less smoke is more.......

 

[ChuckP]

Thanks guys!  so in the Egg the lower quality, drier wood doesnt have the same effect since there is "a lot" of airflow?  I dont have an issue trying some of the fancy woods.  Today I did a test, baby backs, 1 rack in the SI2 and 1 in the Egg both using Maple for the smoke wood (4.5 oz in SI2).  Both turned out great, the Egg was a bit lighter color, seemed a tiny bit juicier but had a little less bark.  The SI2 was darker, very good but had the faintest hint of the bitter after taste (I assume its just meat like ribs takes a lot more smoke compared to turkey).

To prevent combustion is it best to place the wood chunks on the cooler areas of the smoke box?  Ill probably try the foil in the box on my next smoke.

 

[SconnieQ]

I think it's a combination of 1) adjusting the amount of wood in your SI to match what you are used to in your BGE. The SI will require a lot less wood to produce the equivalent amount of smoke flavor to the BGE. 2) If you are using big box wood, preventing combustion to prevent a bitter flavor is key. It can be done by wrapping the bottom and sides of your wood chunks in foil, and leaving the top of the chunk open (foil boat, search for it on the forum). This has worked well for me for big box wood that is usually overly dry. I have since ordered wood from smokinlicious.com. I didn't think I'd ever buy "fancy" wood, but it really is pretty great. But you should not feel it is 100% necessary for getting great smoked food from your SI.

 

[ChuckP]

Ive been doing some research based on your suggestions.  Thanks!  Couple last questions:

1. After a smoke my smoke box has white "fluffy" looking ash, does this indicate combustion?  I also notice that the first 45-60 minutes there is a fair amount of white smoke coming out of the SI2.
      a.  what should the ash look like?
2. Im running a test with the smoke box lined with 1oz chunks to determine the hot spot in my SI2.  Should the wood be place on the hottest area, or the coolest to allow the wood to smolder the longest?

I plan to order samplers from Smokinlicious and FruitaWood this weekend and ditch the big box wood!

Thank you!

 

[smokeasaurus]

I think the smokinlicous double fillet is far superior to Fruit-a-woods offerings......save your coin............

 

[SuperDave]

Powder equals fire in my opinion.
Semi solid charcoal would be good.
I throw chips or sawdust in the hot spots for early smoke generation and chunks in the cooler spots for longer duration of smoke.

 

[SconnieQ]

I really love smokinlicious (double filet) wood, but their wood varieties are limited, so you might want to get some from other sources like fruitawood if you want something special. If you have a vacuum sealer, you can seal your wood to maintain moisture for the long haul. (I have smokinlicious cherry, hickory, and maple, and still shamelessly using some Weber apple.)

 

[smokeasaurus]

I get my peach from this site and do they have a bunch of different woods  8)

http://www.charcoalstore.com/c4500/Wood-Chunks

 

[slojoe]

I also had some trouble with wood, started using the Mojobricks and solved the problems, good smoke and lasts a long time, I think some teams use them also, they're all I use in my SI2 now.

 

[Charliehustle]

I know this thread is old and don't intend to hijack it but..To keep my chunks from combustion I also have to double wrap them with heavy duty foil. What is left is a nice chunk of charcoal. I'll usually single wrap one so it'll smoke ASAP. I always weigh mine and stay under 3oz. it's paramount!