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Chunks
FatMike
Posts: 464
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
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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.
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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. -
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...
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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
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