Dumb but sincere question

Unknown

I got to thinking today about something I've read several times over the past couple of years but never thought much about. I've read where people say they don't want or like smoke flavor and don't use any wood chips or chunks when smoking meats. If someone does not like smoke flavoring why do they use a smoker in the first place, for the tenderness? To me, the stronger the smoke flavor the better. I don't even like sauces because they hide the smoke flavor. I like hickory and mesquite on pork and pecan or beef. It seems that people from the South prefer stronger smoke flavorings than those from the North. Can someone help me understand? I'm not trying to put anyone down for their preferences, just trying to understand what they mean.

ravnhaus

grapevine,
I with ya all the way. I love the flavor of smoke. It is one of the main reasons I have always loved BBQ.
One of the shortcomings of the Egg for me is that I can't get enough smoke. After an hour or so the smoke is all gone. It may be the result of improper technique on my part so I am open to suggestions.
You can get too much though. If you cook on an offset or any style where you have to add wood every hour or so you have to be careful. The meat will get bitter and the smoke flavor is waaaayyyy too much! That is a whole other subject beyond the scope of this forum however.
It may well be a "Southern" preference although there is great danger in generalizing such a subjective definition.
Great subject for thought and nothing dumb about it!
You should add oak to your list though. Nothing better IMO.

Gfw

<p />grapevine, the magic of BBQ is that each person can make it exactly the way they want. There is no "best way" to BBQ. The is only the way that is "best for you" :~}[p]

[ul][li]Gfw's BBQ[/ul]

djm5x9

ravnhaus:[p]When I am looking for plenty of smoke flavor, I subject the butts, ribs, or brisket to a long and slow smoke. I get the fire going good with plenty of hot coals slightly above my usual "low and slow" dome temperature. Plenty of wood chips are then mixed with the coals and the dampers are adjusted so the smoke escapes the cooker much slower than normal without letting the fire go out.[p]Keep in mind that cold meat absorbs smoke best and absorption stops around 120º surface temperature. You may have to experiment to get the quantity of wood right and may even have to add more during the smoke phase of the cook. Once I feel like I have enough smoke, I raise the dome temperature to the normal dome cooking temperature.
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Mike Oelrich

grapevine,[p] My dumb answer is that I didn't buy a smoker, I bought a Big Green Egg! It other words, it ain't just a smoker; it is a very versatile outdoor cooking appliance. I can slow-cook a pork butt and get it good and smoky, or I can clean all the wood out, put in a fresh batch of lump, and bake some bread or a sweet potato pie. Don't think anyone (not even a Southerner) wants smoke in their sweet potato pie![p]MikeO

Unknown

Thanks guys[p]Can you actually cook meat in a BGE and not have ANY smoke flavor?

BlueSmoke

grapevine,
Count me in the "can't get enough smoke" camp. As far as zero smoke flavor - I think you're always going to get some, as long as you use a wood product (aka charcoal). As to the strength of the flavor, I think that depends on the wood used to make the charcoal. (Less with maple, more with mesquite, etc.)