I'm am not new to this smoking meat, I have been at it for the past 2 years. But I have a bit of a problem. Every time I smoke meat I always get people coming back to me saying it has to much smoke tastes.
I have my heat on at 120
normally have smoke on for 2 to 3 hours. then turn it off and let the heat do the rest.
I watch my meat so I don't over do it so its not chewy or over done.
Thanks
welcome aboard,
if you are using mesquite or hickory you may want to back off on the amount of smoke you are using,,, if your using 2 hours try an hour and half, also be sure you have your top vent open for ventilation also helps remove moisture from the cabinet which may be getting back onto your meat. if still too strong try a milder wood such as oak, maple, alder, ash, apple, cherry.. Hope this helps..
im sure others will chime in as well
Quote from: beefmann on October 19, 2013, 10:39:00 AM
welcome aboard,
if you are using mesquite or hickory you may want to back off on the amount of smoke you are using,,, if your using 2 hours try an hour and half, also be sure you have your top vent open for ventilation also helps remove moisture from the cabinet which may be getting back onto your meat. if still too strong try a milder wood such as oak, maple, alder, ash, apple, cherry.. Hope this helps..
im sure others will chime in as well
X2, you might want to try apple or pecan we find them to be a much milder smoke than the mesquite or hickory we use on stronger meats.
X3. I find myself using apple more and more. Top vent always wide open!!!
looks like were in agreement