Taste like cigarettes

[jasonshahin]

Hello
New to the forum and new to my smoker.
First attempt this weekend at making some beef jerky.
Ended up smoking for 5 hours.
JUst tasted it and the meat had a distinct cigarette taste...
What have I done wrong.

I didnt change the water and there was a huge pile of ash pucks and am wondering if I should have done so.

ANy advice would be appreciated.

Thanks

[Quackills]

According to the owners manual it says that you should change the water with the expended pucks every couple of hours, that could have been your issue but I am sure others will chime in. I just did some sockeye last night with a total of 6 hours in the smoker and it came out very good.

[beefmann]

here is where i think you  went  wrong...

jerky is thinly sliced meat , so not a lot of smoke is needed

next batch of jerky try 1 hour of smoke using a milder wood such as maple, alder, oak
change the water often and especially right after the smoking process

5 hours generally is a  lot of smoke,

also keep the top vent wide open, if it was closed it contributes to the cigarette taste.

and some of the jerky makers  will be along 

[jasonshahin]

great advice
Will try it again.
Thanks

[GusRobin]

here is where i think you  went  wrong...

jerky is thinly sliced meat , so not a lot of smoke is needed

next batch of jerky try 1 hour of smoke using a milder wood such as maple, alder, oak
change the water often and especially right after the smoking process

5 hours generally is a  lot of smoke,

also keep the top vent wide open, if it was closed it contributes to the cigarette taste.

and some of the jerky makers  will be along

X2 - I use just 4 hrs when doing an 8 lb butt. Jerky is usually an hour for me.

[terry08]

I to agree, 5 hours is a lot of smoke, even for a large cut of meat.

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[Keymaster]

When I did my first batch of jerky I used a brine. I threw the meat on the racks and started smoking immediately. I had the same ashtray flavor with that first batch I did. I went back to the drawing board and found that I needed to pat the meat dry with paper towels and also put it in the smoker at 120° F for one hour before introducing smoke. I think a really watery meat will take on a bitter ashtray flavor for some reason. I have never had that problem again. I only go 1 hour and 40 minutes of smoke and finish with just the heat on. Last time I think I went two hours and it was just a tad to much smoke :) Good luck!!

[WilsonTrau]

Hello
New to the forum and new to my smoker.
First attempt this weekend at making some beef jerky.
Ended up smoking for 5 hours.
JUst tasted it and the meat had a distinct ecigs taste...
What have I done wrong.

I didnt change the water and there was a huge pile of ash pucks and am wondering if I should have done so.

ANy advice would be appreciated.

Thanks

If it is good for health then I will try otherwise it is of no news..

[KyNola]

If it is good for health then I will try otherwise it is of no news..

WilsonTrau, I'm a little confused by your statement.  Can you clarify it for me please?  Thanks!