How to get less smoke taste?

crmilt

I cooked a pork tenderloin on my large BGE tonight. Temperature of about 340, direct on the grid, cook for 50 minutes, turned once.

After the egg had warmed and before putting the grid and the tenderloin on, I put one 3/4 fist sized lump of hickory on the fire.

Meat was perfect, tender and not overcooked but my wife thought there was too much smoke taste. It had a nice pink smoke ring.

How do I get less smoke taste? Use a smaller lump of hickory or put the lump on later in the cook? Will a different type wood give less smoke taste?

Thanks in advance for help!

Chris

Fidel

Don't use wood at all. You'll get a nice mild hardwood smoke flavor from the lump.

Or use fruit woods (apple/peach/pear/fig). They aren't quite as overpowering as hickory or mesquite.

PhilsGrill

Don't add any wood. Leave the top off and control the heat from the bottom vent only. This way all the smoke exits fast.

WessB

I agree with the other replies...or at least put the wood "and" your grid on when you light the fire...the smoke will mellow over time..

Hoss

Use chips an stir throughout the lump before you light.Use milder wood.Use no wood.It is a journey,enjoy the ride. You get to eat your mistakes and tweak them for the next time.

crmilt

Thx to all for the advice.

Chris