I miscalculated my smoke timer and a puck burned down to ash. The Bubbas never went through and the food smells and tastes like a campfire. >:( More attention to detail next time.
Is the inside of the smoker now contaminated with the resin and creosote?
No your smoker is not contaminated with any residues. In fact the crustier smokey it is the better it will smoke. Check the puck tube and make sure it is not pushed down to far as to keep the pucks from going through. I have had some issues with this in the past but never with a nasty burnt taste.
nepas
I have had them burn down to ash before but it did not harm the taste of the food at all. ???
Yeah I forgot to put water in my bowl once and 3 hrs of pucks burnt right to ash. It all tasted good. If I was doind cheese and that happened it might be strong but otherwise you should be fine.In our home built smoker from childhood we always burnt right to ash. It was not the best flavour as I have now found out but it was damn good and no one ever complained.
Two questions:
1. What were you smoking ?
2. What flavor and how many hours of smoke did you use ?
jsampso
My experience is usually the puck burning to ash doesn't give you the ashtray taste. The one thing that can cause it is not having the vent open enough. You want the smoke gently flowing through the smoker and kissing the meat. You don't want it chocked down with vent closed too much or the stale smoke will create that nasty flavor.
Just a thought, good luck. ;)
Mike
I was smoking a beef roast (3lb) and a couple of turkey legs below the roast. Thia was my first time using beef and my 4th time smoking.
DBS-4
OT: 180F
IT: 160F
Wood: Mesquite
Smoke Time: 3hrs
Cook Time: 10hrs
Vent: 1/2 -3/4 open
Could the 2 turkey legs have put out too much moisture?
You know one puck burning to ash shouldn't really make your food taste funny. I wonder if you just aren't use to smoked food and it is just something you need to get use to.
No offense to anyone but could it be the mesquite taste overpowering the food? Wouldn't think the turkey legs would have thrown off enough moisture to adversarily effect the outcome.
KyNola
Certainly poultry gives off a lot of moisture but only 2 turkey legs shouldn't be that bad. 3 hours of mesquite may have been too much for your taste as well. When you try again try using a milder wood like apple and back off to 2 hours or so until you get your tastes dialled in.
With your vent 1/2 to 3/4 open it should have been ok.
Mike
Edit...
Sorry KyNola... you have the same thoughts as I do.
Mike,
I'm just happy to know that I might have the same thought as someone with your experience.
You still liking your Louisiana smoker?
KyNola
Mesquite is the strongest flavour wood so I would try something lighter next time.
Use this as a guide to smoke flavour and adjust the wood to what you like. Anddon't be afraid to mix woods once you figure out what you like.
Mesquite-Very strong
Hickory-strong
Oak-strong but not overpowering
Pecan-mild version of Oak
Maple-Mild
Cherry-Mild & fruity
Apple-Mild, fruity with a slight sweetness
Alder-Light with a hint of sweetness
Thanks KyNola
Ya the CS570 hasn't missed a beat. I've done ribs, wings, brisket, wings, chicken, wings, turkey, wings pork butt, and... did I mention wings. :D
I see you're sportin' a new MAK! Looks like an awesome unit! ;)
Winter is setting in here... been down to -30 C already although today is only -15 C so I'll probably mainly use the Bradley in the heated garage in the cold weather mainly for "my" comfort. I have to do a turkey next weekend for a Christmas get together of a bunch of friends... should be great.
Mike
I would concur with Mr. Walleye and KyNola.
Mesquite is some strong stuff.
Quarlow-How does the Jim Beam fit into mix? I've never tried them before last night. I smoked two pork butts last night and am now just waiting for them to get up to temp so I can pull them. It smells so good I'm drooling, can't wait to taste it. I only smoked for 4 hours because I didn't know if it would be overpowering or not.
Quote from: Huntnfreak on December 06, 2009, 11:47:22 AM
Quarlow-How does the Jim Beam fit into mix? I've never tried them before last night. I smoked two pork butts last night and am now just waiting for them to get up to temp so I can pull them. It smells so good I'm drooling, can't wait to taste it. I only smoked for 4 hours because I didn't know if it would be overpowering or not.
Jim Beam are Oak.
4 hours is good for butts, and it is the max smoke most on here use.
The Jim Beams are just oak barrels that were used for making JB and then ground up for the pucks, so they will be Oak with a hint of JB. I have not used them. They also had some from Crown Royal.
jsampso chop that beef up, put your fav BBq sauce on and make sammies out of it. Chaulk it up to a learning experience.
WE have all made mistakes ( well I haven't ;D ), yes I have. The mesquite might have been alittle much for 3 lbs of beef,
on a different or larger meat the outcome would probably have been just fine. I like mesquite, but I'm from Texas.
It has been mentioned that the mesquite pucks in their 20 minute cycle do not burn as far as rest of the pucks so you
probably got smoke extra smoke time before it burnt to ash.
Until you get the hang, just post what you want to do and see if anyone can offer suggestions, then after the learning curve
you are on your way.
Now get back out there and smoke something else.
Thanks for all of the feedback. Hearing your different perspectives is educating someone new to smoking. It might have just been the strength of the mesquite and not knowing what to expect. My first three smokes were with pecan and I thought they tasted fine. I just finished a turkey breast with pecan and it tastes great.
Thanks :)
Post some pics so we can enjoy your smokes too.
Try this link to get your pictures going.
http://www.susanminor.org/forums/showpost.php?p=768&postcount=11