to much smoke in meat

[TheGhent]

let me start out by saying that I just purchased a bradley digital 4 rack smoker.  I am coming from a treager. 

I cured a pork loin to turn into Canadian bacon using the same recipe that I have used many times before.  I placed it in the smoker until 160f with the smoke generator turned on.  Cooked well (about 2 hours at 225) but when I cut it to eat there was way to much smoke in the meat.  What I am hoping that some of you more experienced bradley guys can tell me is how long you leave the smoke generator on.  On my treager it was always burning wood so this is a completely different style than what I have been using in the past.

I haven't tried anything else on it just yet but I am planning on cooking this weekend and have (2) whole chickens to butterfly and smoke.

[Habanero Smoker]

Hi Ghent;

Welcome to the forum.

I generally will use 1:40 - 2:00 hours pecan. Mine also come out a little smoky out of the cabinet, but I find if you wrap them tight in plastic and allow them to rest a day or two in the refrigerator the flavor mellows out. If the flavor doesn't mellow out, next time use less smoke; maybe 1:20 - 1:40 hours.

Also I will only take my Canadian bacon to 142°F.

[pondee]

let me start out by saying that I just purchased a bradley digital 4 rack smoker.  I am coming from a treager. 

I cured a pork loin to turn into Canadian bacon using the same recipe that I have used many times before.  I placed it in the smoker until 160f with the smoke generator turned on.  Cooked well (about 2 hours at 225) but when I cut it to eat there was way to much smoke in the meat.  What I am hoping that some of you more experienced bradley guys can tell me is how long you leave the smoke generator on.  On my treager it was always burning wood so this is a completely different style than what I have been using in the past.

I haven't tried anything else on it just yet but I am planning on cooking this weekend and have (2) whole chickens to butterfly and smoke.

The Bradley can impart much more smoke to your meat than a pellet grill/smoker.  With the Bradley, you monitor the number of Bisquettes used for the amount of smoke you want to impart.  Each Bisquette is about 20  minutes.  With the Pellets you apply smoke at the lower temps through out  the cooking process.  Next time try applying 1 hour of smoke, 3 Bisquettes, continuing your 2 hour cook sans smoke.  Just stop feeding Bisquettes.  I leave the Smoke Generator on for the added heat, however.  After a couple of cooks, you will find your sweet spot. Many people on the PelletHead Boards complain that the pellet grills do not apply enough smoke.  Happy cooking.

[Grouperman941]

I smoke CB the whole time -- up to 3 hours. I really like strong smoke flavor. Like Habs said, after a wrap and overnight rest in the fridge, it will mellow considerably, as the smoke flavor is no longer concentrated on the surface. I also only go to 145 degrees, btw.

I usually use maple or apple on CB -- both mild flavors. Type of puck can make a big difference.

[TheGhent]

thanks for the comments guys.  I am going to try some chickens this weekend and will allow the smoke generator to run for half the time.  I prefer a lighter smoke flavour myself so my pellet grill was perfect for my tastes