Struggling with smoky taste

lkapigian · June 2019

^^^^^^^Very Generous Darian^^^^^^^^^^

Teefus · June 2019

bikesAndBBQ said:

100% agree with being a little desensitized by smelling the smoke for hours. If you want more smoke, don’t wrap at all. Don’t wrap in butcher paper or aluminum foil. You are only exposing the protein to smoke for 3 hours. I would imagine it would have a lighter smoke flavor at 3 hours. It will never be an offset, but I get plenty of smoke flavor no matter what I cook. I also think the egg gives better smoke flavors at 300ish.

I agree that I get more smoke production over 300*. Maybe I'll try turbo ribs and see how they turn out.

Teefus · June 2019

stever1888 said:

Teefus said:

Update......

Still struggling with getting a smoky flavor. The ribs are tasty and clearly the product of lump and wood chunks, but the smoke flavor is very subtle. My last rack I used two fist size pieces of Hickory. The ribs were prepped with very light rub. they sat on the lump at 275* for three hours prior to being wrapped. Even so, the smoke element is barely there. Next time I may put them in the cold smoker for an hour or two prior to the Egg,

Are you cooking enough that you have some leftovers the next day? If so, does the smokiness of the leftovers seem different/better to you? Alternatively, after you've done the bulk of the cook, are you getting away from the grill for a while, taking a shower, changing clothes, brushing teeth, etc., to clear out the smoke on you and more importantly to clear out your nose and taste buds? When I am outside with the smoke all day long, I will sometimes not notice the smell of the cook (other than pure smoke) and tastes will be different at the end. If I get away from the grill for a while and get the smoke off/out of me, the smell (meaty) and taste (smoky) will be thereafter be much more noticeable. Like cleansing your palate.

Leftover ribs are very mild too. Longer cook items (butt, brisket) pick up more smoke.

lkapigian · June 2019

^

Slippy · June 2019

One thing I would try, would be to make your own wood chunks from seasoned firewood.... Store bought wood is kiln dried and burns hot and fast compared to naturally seasoned wood. If you have room, pick up a cheap offset smoker. Its really the way to way to go for good smokey flavor... Sometimes I get a good smoke on the offset, then move the meat to the egg to finish it, best of both worlds...

jetman96 · June 2019

I recommend reading this (rather lengthy) article that goes into the science of wood smoke. But in summary, for getting smoke on your meat, follow these recommendations.

1. Use cold meat
2. Use a spice rub
3. Keep the meat moist
4. Add humidity
5. Add wood early but only after the fire is hot

fishlessman · June 2019

add a few mesquite chips to whatever you are using as a base smoking wood, i do that with pulled pork. just takes a few mesquite chips

Struggling with smoky taste

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