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Lack of smoke flavor

 
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gersidi





Joined: 21 Feb 2015
Posts: 3



Post Post subject: Lack of smoke flavor  Reply with quote

I have done several cooks on my 60 sofar burning white oak. Cooked chicken at 300 and ribs at 250. Both times with really clean fires. Both had very little smoke flavor, almost like a pellet cooker.

Ideas?
Post Posted: Mon Apr 25, 2016 5:09 pm 
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Eddie Z





Joined: 16 Jul 2013
Posts: 163


Location: romeoville il

Post Post subject: Reply with quote

Try hickory. You don't want a strong smoke flavor just enough to compliment the meat.
Post Posted: Mon Apr 25, 2016 5:41 pm 
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gersidi





Joined: 21 Feb 2015
Posts: 3



Post Post subject: Reply with quote

Eddie Z wrote:
Try hickory. You don't want a strong smoke flavor just enough to compliment the meat.


I agree. The smoke on the chicken was almost non existent. You think it's the wood then?
Post Posted: Mon Apr 25, 2016 5:42 pm 
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Wood River BBQ Team





Joined: 16 May 2013
Posts: 426


Location: Tucson, AZ

Post Post subject: Re: Lack of smoke flavor Reply with quote

gersidi wrote:
I have done several cooks on my 60 sofar burning white oak. Cooked chicken at 300 and ribs at 250. Both times with really clean fires. Both had very little smoke flavor, almost like a pellet cooker.

Ideas?


I cook Tri Tip on a Santa Maria style grill and use white oak -- which is the only oak I can get. White oak is a milder type of wood  compared to say hickory so I throw in some chunks of either apple, cherry or hickory.

For chicken I use Pecan, when I can get it, and I add apple chunks. Everyone has their own combination and you should just  fool around with different combination until you find a taste you like.

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Post Posted: Mon Apr 25, 2016 6:02 pm 
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dsarphie





Joined: 08 May 2014
Posts: 58



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I cook with white oak.  its my base, or heat source.  I use cherry and maple for flavor.

Post Posted: Tue May 17, 2016 8:54 pm 
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