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Chunks

FatMike
FatMike Posts: 464
edited November -1 in EggHead Forum
after adding chunks of wood, do you all wait for the white smoke to clear before you put on your meat? I added some hickory chunks and immediately put on some chicken thighs and they were tainted with some bad smoke taste. Next time I did some I added a chunk and waited for the smoke to clear or turn blue and got little to no smoke flavor. I thought I had this down but now more confused than ever. Thanks all

Comments

  • I have always had success by waiting till all the start up nasty stuff goes away before adding my chunks, chips. Then the wood smoke starts. Works for me. :):):)
  • gdenby
    gdenby Posts: 6,239
    Do wait until the billowy white smoke clears off. A lot of that is from the lump and can be very acrid.

    The effect of smoke depends on time and temperature. A quick cook like chicken thighs, usually done at higher temperatures than most BBQ, will usually not have a lot of smoke flavor. You'll get more flavor if you do them at a lower dome temp until almost done. Then increase the heat for crispness. A whole bird, which takes longer, will also get more smoke.

    Also, poultry seems to do better with somewhat softer fruitwoods rather than hickory.
  • crghc98
    crghc98 Posts: 1,006
    I'd second this one...wait for the smoke to clear, but on a quick cook you will need to slow it done to get more smoke flavor...
  • FatMike
    FatMike Posts: 464
    Thanks..I was cooking at a higher temp. Guess that was my duh moment. :blink: Gonna try lower dome temp and longer. Again thank you