Am I over smoking

Hedlyna · June 27, 2012, 03:12:29 PM

I like the flavor, but do you think it's too dark?

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SiFumar · June 27, 2012, 03:26:08 PM

If you like the taste, does it really matter if it's dark? They look eatable to me!

Ka Honu · June 27, 2012, 04:07:58 PM

"Dark" doesn't necessarily mean too much smoke and, as Si opined (how's that for my word of the day?), if it tastes good, who cares? In other words (he opined), if it ain't turned to charcoal and you like the taste and texture, you're good. And them pig & bird parts look good!

Hedlyna · June 27, 2012, 04:36:31 PM

Thanks, just curious in case I ever let anybody else enjoy the Bradley eats

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Up In Smoke · June 27, 2012, 04:47:59 PM

Quote from: Hedlyna on June 27, 2012, 04:36:31 PM
Thanks, just curious in case I ever let anybody else enjoy the Bradley eats

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It is the appreciation of the family and friends that helps you fine tune your craft!
I don't always smoke.... but when i do,i prefer a Bradley.... Stay hungry my friends!

TedEbear · June 28, 2012, 04:53:04 AM

Quote from: Hedlyna on June 27, 2012, 03:12:29 PM
I like the flavor, but do you think it's too dark?

How many hours are you applying smoke? There is a point during cooking where the meat stops absorbing more smoke and continuing to burn pucks is a waste of money.

Kahunas · June 28, 2012, 05:36:33 AM

If you like it.....you done good

muebe · June 28, 2012, 06:59:36 AM

The dark color is probably more due to the application of sauce during the smoke.

As long as it tastes good to you then keep it up ;)

Tenpoint5 · June 28, 2012, 07:06:32 AM

Generally only 1-3 hours is needed for most smokes. Big hunks of meat may take 4-6. As has been stated if you and your like the flavor that your achieving with the amount of smoke your applying. Then your doing it right.

mikecorn.1 · June 28, 2012, 07:41:33 AM

High sugar content in your rub or sauce can contribute to that.

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Hedlyna · June 28, 2012, 08:58:28 AM

I usually use a Dijon mustard and then I put durkee brand chicken and rib rub. And smoke for about four hours.

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Hedlyna · June 28, 2012, 09:01:52 AM

Was planning on mixing up some of the "Jan's" rub for this weekend's smoke. I'm also going to use spare ribs instead of bbr for the first time.

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mikecorn.1 · June 28, 2012, 09:06:28 AM

Jains rub is great. I put it on everything.

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Ka Honu · June 28, 2012, 09:19:04 AM

Quote from: mikecorn.1 on June 28, 2012, 09:06:28 AMI put it on everything.

TMI (but thanks for sharing).

sjmcdowall · June 28, 2012, 10:52:10 AM

Quote from: Hedlyna on June 28, 2012, 09:01:52 AM
Was planning on mixing up some of the "Jan's" rub for this weekend's smoke. I'm also going to use spare ribs instead of bbr for the first time.

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Instead of the whole sparerib -- you may want to think about cutting them into SLS (St. Louis Style) ribs and rib-tips ... Almost all my friends/family prefer the SLS ribs over full spareribs and even over BBR .. It's very easy to trim the spareribs and get SLS ribs out ...

Jan's rubs is awesome on them -- just did a batch of ribs w/ them last weekend (pics posted on the meat page I think) ... just do a 3-2-1 thing and you're golden!