Newbie question about Smoked meat

Horn Dog · March 2003

Can someone explain to me the following:
1) Do you just put on chips at the beginning of the cook?
2) When does the smoke more viable at getting in the meat?
3) My wife doesn't like a heavy smoked flavor how do I get around that?
I usually use Jack Daniels or Apple chips....about 2 handfulls at the beginning of the cook.
I cooked a Tenderloin that had a beautiful pink smoke ring...but my wife said it tasted a little too smokey![p]Help!

The Naked Whiz · March 2003

Horn Dog,
If your wife doesn't like the smokey flavor, get a new wife! If that doesn't appeal to you, you will just have to use less smoke. Obviously, you shouldn't be using smoking chips if you want to reduce the amount of smoky flavor. Using fresh lump will impart a certain amount of smoke flavor to the meat. If even that is too much, you can try to use lump that is left over from prior cooks. You could burn some lump to cook steaks, and then just don't add any fresh lump the next time you cook at a lower temperature. Also, some lumps that are made from all scrap wood (Cowboy, Martha Stewart, Whole Foods) seem to have a little less smokiness to them. Good luck. You can always get a cheap gas grill for the wife.... [p]TNW

JSlot · March 2003

Horn Dog,[p]According to some of our more or less scientific folk, meat stops accepting smoke flavor/color at approximately 140°. You will also find that most folks here choose chunks instead of chips for smoke flavor. I use unsoaked chunks. Enjoy![p]Jim

Nature Boy · March 2003

Horn Dog,
TNW makes some great points. My wife also is not at all into a lot of smoke flavor. In fact ANY smoking materials other than the lump itself is too much for her.[p]Even with just lump, you can get too much smoke if your fire is not established. An established fire is KEY to reducing the smoke flavor. [p]Hope that helps! Our wives should get together. LOL.
Chris

djm5x9 · March 2003

Horn Dog:[p]I really like those JD chips for butts and ribs, but oak and hickory can be a bit strong. When cooking for those that are not too keen on smoke, I would stick to the fruit woods or pecan.
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Newbie question about Smoked meat

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