newbie needs help

jdomep · February 14, 2011, 04:20:59 PM

i got a digital electric 4 rack smoker a few weeks ago. i have had 2 smokes so far using hickory for 4 hours. i think i am using too much smoke. its overly smokey flavor that my family isnt wild about. first smoke was whole chicken, which the skin was so horrible we couldnt eat it. the meat was fine. i also put in a sausage link and that was good. this weekend i did three fatties with same results 4 hours of hickory smoke and the food sucks. help,,,, thanks!!

aces-n-eights · February 14, 2011, 04:39:06 PM

Welcome jdomep! Sorry your first tries haven't turned out the way you want. Four hours of smoke sounds like a lot to me and the solution is easy - back off on the number of bisquits you use! Most of the things i smoke get 2 hrs to 2:20 (6 or 7 bisquits) of smoke and that's good for me.

The chicken skin is another thing... The "low and slow" method of cooking in the Bradley leaves chicken skin rubbery. Try it again but finish under a broiler or on a grill to crisp up the skin.

Keep practicing!

jdomep · February 14, 2011, 04:45:39 PM

thank you!

GusRobin · February 14, 2011, 05:18:05 PM

aces has you covered.I would just add that it is better to start out with less smoke or lighter wood and then gradually increase.

mjdeez · February 14, 2011, 06:36:13 PM

In my opinion hickory smoke is a very strong flavor. If you're using hickory I'd go with less time vs other types of wood like apple. Also depends on teh cut of meat. For briskets and pork shoulders i do four hours. For ribs, 2.5-3. Jerky, 2. I don't think I ever did a chicken but I did a duck once, 2 or 3 hrs but a milder wood -- maybe it was pecan.

Edit to mention I rarely even use hickory. Mostly I use apple for pork and oak for beef, and switch it up every now and then w/ Cherry / maple / hickory. I have alder / pecan for fish / poultry.

DTAggie · February 14, 2011, 06:54:52 PM

Welcome jdomep. Personally I never eat chicken skin. I will peel it back, put whatever rub I am using on the meat then lay the skin back over while I smoke. Prior to eating I always throw the skin away. Same with Turkey. Myself nor my family are poultry skin people. That being said, you can just finish on a grill or broiler as mentioned to crisp up the skin.

I am from Texas and I love hickory. In fact did a few pounds of chicken thighs with hickory tonight. Try 2 hrs of smoke next time. I would also suggest trying a bigger piece of meat so you know how the meat choice effects the level of smoke flavor.

Don't get discouraged. Keep asking questions.

Habanero Smoker · February 15, 2011, 01:45:54 AM

Hi jdomep;

Welcome to the forum.

If you haven't been there yet; check out the Recipe Site

NWsmoker · February 15, 2011, 08:44:32 AM

he is forgeting to mention that he has been keeping the vent closed all the way... i believe that is the source of his problem, for the most part you need to have the vent open or the unit wont operate properly. i would recommend 3\4 open. all i use is hickory and it works for me

KyNola · February 15, 2011, 09:22:48 AM

If the vent is closed, there is a bigger problem. That smoke is backing up into the generator. It will effectively destroy it. Another reason to get that vent open is the moisture from the meat has to escape. Otherwise it will prevent the heat from rising like it needs to and the trapped moisture will condense on the inside top of your tower and "rain" an awful, foul tasting liquid down on to your meat and will eventually leak out the bottom of the door. This is particularly true with poultry. Poultry holds a TON of moisture.

Jdomep, if NWsmoker is correct that you have been running with the vent closed, get that thing 3/4 to full wide open and leave it there.

jdomep · February 15, 2011, 06:22:27 PM

yes, that is correct. i have been keeping the vent closed on the bradley. i was trying to keep the heat in and the temp up. i wasnt reaching the set point with the vent closed so i know that opening it the temp would be even lower. my mistake and thanks so much for pointing it out on this website also. i appreciate so much everybodys help. i am sure i will do better this weekend. i have apple biscuits coming and will pick out some beef cuts for another go round on sunday. i got a new thermometer for my bday today a nice tf73.

KyNola · February 16, 2011, 06:30:45 AM

Glad to help. I did precisely the same thing you did when I first got my smoker. Someone had to come along and tell me I needed to open the vent. Don't ask me how I know about the liquid running out the bottom of the smoker. :-[ :P My wife was so proud of me staining the floor of our screened in porch with a "lovely" black color. :D

drano · February 20, 2011, 12:28:39 PM

jdomep
Welcome, and keep asking questions, because everyone is here to help.
Like others said, cut back on the smoke time. I did a rack of spare ribs yesterday and used 5 apple pucks (1 hour 40 minutes). They turned out great from a smoke perspective. Apple has a slightly sweet smoke, and we like the lighter side. Experiment, and you'll figure out pretty quick what your family likes.
Different meats take on smoke different amounts of smoke. Pork (and I believe chicken) take on a smoke flavor easily. Beef, not as much. Thats why brisket is smoked by some with the harsher woods and for longer times.
Its been a while since I've done a whole chicken, but if you crank the temp up to 250 for the last hour or 2, you may get the skin edible, but an oven will surely get it crisp.
And I'd suggest putting your vent wide open, then forget its even there. I haven't moved mine in several years (and its now stuck in position from the smoke condensation on it).
It may not make sense, but the smoker runs colder with the vent closed because the trapped moisture is harder to heat. Get that moisture out, and the temp goes up.
good luck, and keep us posted on future smokes.
get smokin,
drano