Assistance on Getting the True Smoked Taste

Unknown

I own a BGE and have issues with getting a true smoked flavor. Every time it appears as though the heat source is to close to the meat. The meat ends up cooked more with direct heat rather than the smoke. I am keeping the BGE at normal smoking temperature (200 - 225) but still it cooks to quickly and believe me there is enough smoke. I haven't been able to get the true smoke rings on my meat like I used to with my old fashion smoker. I water down my wood chips to ensure there are no flare ups but still no luck.[p]Anybody have any good advice. I would appreciate any feedback.[p]Thanks!!!![p]

WessB

FlavoSmoke,
You didnt say what size egg so I will assume a large...you want to make sure the temps are "stabilized" at your desired temp and not fire starter burning...I personally use chunks not chips, and after the first 8 - 12 months of soaking I stopped soaking and just add them as they are..for a full detailed step by step check out Elder Wards directions on fire building..he will wallk you thru it easily...HTH[p]Wess
[ul][li]Elder Ward[/ul]

Unknown

FlavoSmoke,
Forget chips start using chunks of wood for smoke.
Take your meat from the frig to the cooker that will help prolong the time the meat stays below 140º internal for smokering production. Chunks will also continue to lay on smoke flavor until there gone.[p]Jim

Car Wash Mike

FlavoSmoke,
I agree with everybody else, use chips for very little smoke and chunks for better flavor. I soak my wood chucks for 15 minutes before putting on fire.
Also, you didn't mention what type of wood. I like apple, cherry for pork or chicken, and hickory and pecan for beef.
Just a thought.[p]CWM

Nature Boy

FlavoSmoke,
Good points below. I am wondering though....you say "the meat ends up cooked more with direct heat rather than the smoke".[p]Are you cooking direct?? Or are you using some kind of barrier to block the direct heat of the coals?? [p]Smoke will not cook your meat alone, and you really don't need to see smoke to get a smoke ring. An indirect setup with cooking level temps in the 200-250 range, and some long-burning chunks of would will hopefully get you where you wanna be. [p]Good luck!
Chris

wdan

FlavoSmoke,
I also have had good results using chunks (not chips) and no need to even soak...the chunks are just part of the fuel...and the more you add, the more smoke you get. [p]The "must" here is, you must cook indirect. Don't bother with pizza stones, rocks or any other creative devices... The easiest thing to do is get a BGE plate setter. This assumes you are cooking a big hunk o'cow or pig. If you're doing quick-cook things like steaks, then I use soaked chips.[p]Finally, if you are doing the hunk o'meat, in addition to cooking indirect, try putting water in the drip pan. I used to have to do this when I had a water smoker (thus, the name, LOL). For those contraptions, the water was primarily use to retain moisture in the meat...don't really need to worry about that with the egg. However, water serves another function. It absorbs a lot of heat without rising in temperature...not necessarily an intuitive concept to understand...but it's true. I think you'll find temperature uniformity easier to maintain if you put water in the drip pan. [p][p]