I've been smoking 2-5 lb. cuts of meat for a few months on a 2D. I'm using 2-3 ounces of wood chips per smoke, mainly hickory or cherry. Food is coming out way too smoky, an overpowering taste. This may be obvious, but is the answer to simply use less chips? Does temp or smoking time or rubs or meat type factor into this? I like smoked foods, but when all I taste is smoke it's too much.
Too Smoky
- Thread starter joc6820
- Start date
NDKoze
Moderator
First, unless you are doing low temp smokes (under 200 degrees), I would recommend using chunks instead of chips. The chunks will smolder and smoke longer with less chance of combusting. The chips are great for low temp smokes because they start smoking faster because they have some much surface area. But, at higher temps there is a greater chance for them to start on fire. My guess is that your chips are combusting/starting on fire and causing creosote taste instead of the mild smoke taste that you are looking for.
I use chips for jerky and fish that I smoke at low temps. Other than that, my chips stay in storage.
Stay away from the big box store chunks as they are usually WAY too dry. Try out www.smokinlicious.com, www.mainegrillingwoods.com, or www.fruitawood.com for some high-quality smoking wood. My favorite is Smokinlicious.
The type of meat matters as well. For example, chicken can be overpowered quite easily. You may want to go closer to the 1-2 ounce range for chicken, 2-3 ounces for shorter smokes such as ribs/small roasts, and 5-6 ounces for larger pork/beef cuts like Boston Butts and Briskets.
I use chips for jerky and fish that I smoke at low temps. Other than that, my chips stay in storage.
Stay away from the big box store chunks as they are usually WAY too dry. Try out www.smokinlicious.com, www.mainegrillingwoods.com, or www.fruitawood.com for some high-quality smoking wood. My favorite is Smokinlicious.
The type of meat matters as well. For example, chicken can be overpowered quite easily. You may want to go closer to the 1-2 ounce range for chicken, 2-3 ounces for shorter smokes such as ribs/small roasts, and 5-6 ounces for larger pork/beef cuts like Boston Butts and Briskets.
gregbooras
Moderator
NDKoze said:
+1
Also you will find your sweet spot for how much smoke, start smaller and then add and then when you start mixing wood again use less. I like smoke taste, but don't want to burp from it!
Greg
Shmokan
New member
+1 on the wood chunks.
I have a bag of Cherry chips and a bag of Hickory chunks. If I want to add some Cherry because their chips I pre-soak in water and place in wrapped tin foil with small holes poked in it as to burn slower. I'm down to 1.50 ounces for 3 rack of ribs. Amazes me how little wood these smokers need.
I have a bag of Cherry chips and a bag of Hickory chunks. If I want to add some Cherry because their chips I pre-soak in water and place in wrapped tin foil with small holes poked in it as to burn slower. I'm down to 1.50 ounces for 3 rack of ribs. Amazes me how little wood these smokers need.
