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Newbie mistake

Being a newbie, I keep thinking I need to add smoke to everything. This cauliflower looks good but the smoke was way overpowering. Lesson learned.  No wood chunks next time.

Woodbridge, Va.


  • td66snrftd66snrf Posts: 1,367
    I'm a believer in " you get enough smoke from the lump" camp myself. 
    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
  • TheophanTheophan Posts: 2,127
    td66snrf said:
    I'm a believer in " you get enough smoke from the lump" camp myself. 
    For me, it depends on what I'm cooking.  Most of the time I don't use any wood chunks for chicken, and the little bit of smokiness from the lump is plenty!  (Though I like jerk chicken a little more smoky.)  But ribs, pork butt, brisket I want about as smoky as I can get them!

    We all have different tastes.  I can't say that really smoky cauliflower sounds very good to me, either.  Thanks, @PBandJ, for letting me learn from your experience!  :)
  • GregWGregW Posts: 1,722
    edited May 2017
    That's a lesson that I have learned and tend to forget when I'm learning to cook something new. I tend to smoke first and regret second. 
    I'm with @Theophan. ribs and pork can stand up to a lot of smoke, vegetables not so much.
    Birmingham, AL
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