help

[KLINK WI]

Just got a new smoker destroyed ribs, and ckicken on my first 2 tries. Smoke flavor is OVERPOWERING. Ribs were just a total flop. Chicken was edible but we had to peel the rubbery over smoked skin off to get to the meat. Meat was cooked to perfection but still way to smokey, I only used 4 pucks of wood. Any ideas?

[FLBentRider]

First, W E L C O M E  to the Forum  KLINK WI!

Smoke flavor is subjective.

What flavor of pucks did you use ? Mesquite is the stongest, followed by Hickory, Oak, etc - you can find more information here - http://www.susanminor.org/forums/showthread.php?p=36#post36

Rubbery poultry skin is an unfortunate side effect of the low temps in the smoker. Some finish on the grill to crisp the skin.

I would suggest going with only 1 or 2 pucks until you get the flavor you like.

[westexasmoker]

Welcome to the forum Klink!

I don't think I'll be much help for this question!  ;D

FL has much better advice!

C

[Mr Walleye]

Welcome to the forum Klink Wi!

The other thing you should pay attention to is your vent. You didn't indicate how open you had your vent. If you run very little vent opening you can create a very bitter taste on your food. You want the smoke to gently kiss the meat on the way by as opposed to trying to seal the chamber off and retain the smoke. The other thing the vent does is take away the moisture. Chicken produces a lot of moisture so you typically run the vent open more.

Here is a link to the FAQ section on the vent.
http://www.susanminor.org/forums/showpost.php?p=780&postcount=22

Hope that helps, Also, if you haven't already you may want to click on the smoker in the bottom of my post. It will take you to the recipe site. Lots of good stuff there.

Mike