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gersidi

Lack of smoke flavor

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?
Eddie Z

Try hickory. You don't want a strong smoke flavor just enough to compliment the meat.
gersidi

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?
Wood River BBQ Team

Re: Lack of smoke flavor

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.
dsarphie

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

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