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9 replies

About the Bitter Taste...

wheelzwheelzSmmmmoooookin'!
First let me say that Stogie referred me to this board and I thank him dearly. I have been reading here all morning.
Second, let me say that I do not own a Smokette, I own a Smokin'Tex Frowner . By the pictures and descriptions they seem to be nearly identical units. I have ownde my Smokin'Tex just a little over a month.

Now to my issue of Bitterness. I have been reading the posts to SmokinStan re about the same issue. I smoked my first rack of ribs and a butt using about 6 oz of hickory. The ribs were so covered with a black film (I am assuming cerasote) and oh so bitter that we through them away. The butt was ok after we carved off about a 1/4-1/2 inch. Talk about disappointment Frowner . Yes, I did season the unit with 8 oz of wood for about 4 hours. My ribs and butt have never been so moist - but moist meat and bitterness is not a good combo!

Now, can any of you long-time users suggest some weights of wood? Kinds of wood to avoid? Weight-to-meat ratios?

Also, I am a reformed user of a Brinkman Gourmet smoker. I got tired of struggling with regulating the temp from hot to cool. But... I must say that I love the crispy coat (some call it "bark") that the Brinkman put on my ribs. I miss that. Is there a way to do this in the Smokette? Without firing up another grill?

Looking forward to responses and being a part of this board. Thanks a bunch to CookShack for providing the forum!

Big Grin
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FM Former Member
6 oz in these machines is way too much wood. I usually use 2.5-3.5 oz depending on the wood type and amount of product getting smoked. I just used 3.5 for 24lbs of brisket that turned out great. The best way to start is low 2 + oz and get a taste for what it will do. As said before keep notes and make your changes as you go. Once you dial it in you can't go wrong.
T tomMember
retsoon is right on.

Now I have some old wood that I have to use more of to get

the smoke I want.

Notes on your cooks are a great idea.

Mesquite ,you should be aware of.

It is talked about alot,but it can give some acrid/bitter tastes with longer cooks.

It burns nice and hot,so works well to grill.

Those folks out there, like Smokin',might say that south TX mesquite burns sweet and anything north of Cowtown should be used for heat in the winter. Big Grin

Most chunks you buy won't have that label. Wink
FM Former Member
Yeah, any grill will do just fine, I just was telling you how I did it, which takes lazy Q to a new level. If my friend didn't get me a great deal on a Ducane Meridian, I would probably have a charcoal grill. I love the look of Smokin's genuswine.

I have found two ways of doing bark. The first is low heat for about 15 minutes to give it a uniform dry/crisp feel to the outside, but the second way, the way I use, is I fire up the grill on high for about 20 minutes until my grates turn red and throw the slab on there for about 45 seconds to 1 1/2 minutes and it comes off crispy and blackened while succulent and tender on the inside.

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