No matter how little wood i use my food taste bitter. could it be that the smoke does not circulate effectively inside the smoker???
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0101
What kind of wood are you using?
RT
What kind of wood are you using?
RT
tried various types of wood. Hickory oak cherry mesquite
tried hickory oak mesquite cherry
could be your wood catching fire. seem to happen a lot with mine.
0101,
Got to be you're using too much wood even though you said "no matter how much wood" you use. For most smokes, depending on personal taste, 2-4 oz. is all you need. A 2 oz. chunk of wood is a cube that is approximately the size of the palm of an adult male hand. The more you use, the heavier the smoke to the point of bitter. Many here in the forum don't like mesquite for a smoking wood because it is a strong, pungent smoke, better for grilling. Personally, I like mesquite, but use it very sparingly.
The other thing that can affect your food is the seasonings you use and the interaction with the smoke. For example, too much sugar will burn leaving a somewhat burned & bitter taste.
So give us more info on what you're smokin', e.g. meat type, weight, cooking time, amount of wood, seasonings, etc. and we'll be able to help.
It definitely is not the lack of air in the cooker, if it's a CS.
Got to be you're using too much wood even though you said "no matter how much wood" you use. For most smokes, depending on personal taste, 2-4 oz. is all you need. A 2 oz. chunk of wood is a cube that is approximately the size of the palm of an adult male hand. The more you use, the heavier the smoke to the point of bitter. Many here in the forum don't like mesquite for a smoking wood because it is a strong, pungent smoke, better for grilling. Personally, I like mesquite, but use it very sparingly.
The other thing that can affect your food is the seasonings you use and the interaction with the smoke. For example, too much sugar will burn leaving a somewhat burned & bitter taste.
So give us more info on what you're smokin', e.g. meat type, weight, cooking time, amount of wood, seasonings, etc. and we'll be able to help.
It definitely is not the lack of air in the cooker, if it's a CS.
Can you tell us how much wood you are using? Ths CS is far different than most smokers regarding amounts of wood. And too, what are you cooking? Birds take on smoke much easier and faster than pork or beef.
If you sincerely believe it's just the CS unit, try a dry run (no wood). It's highly unlikely that the unit itself is causing the bitter taste. Note that Mesquite is know for bitterness if even slightly over-used.
Give as much details as possible on your bitter smokes and the Forum will help you out.
Good luck!
If you sincerely believe it's just the CS unit, try a dry run (no wood). It's highly unlikely that the unit itself is causing the bitter taste. Note that Mesquite is know for bitterness if even slightly over-used.
Give as much details as possible on your bitter smokes and the Forum will help you out.
Good luck!
Nope. The design is time tested for over 40 + years.quote:Originally posted by sbn0101:
[qb] No matter how little wood i use my food taste bitter. could it be that the smoke does not circulate effectively inside the smoker??? [/qb]
I think it's the wood issue. I'd say, unscientifically, that 99.9% of the time, bitterness is caused by too much wood.
Do you weigh your wood? If not, weigh the wood and tell us how much you've been using.
I would also remove any bark from the wood that you use in the smoker. My brother swears he can taste it if a bbq joint uses bark-on hickory. Have to assume that you are using good dry wood, not soaking it.
It may be the grease burning on the foil on top of the fire box..if it is a smokette.....I make a big puffy 2nd layer of foil covering the firebox. I had a piece of metal bent at a 90' angle and I hang it from the bottom of the bottom rack so it drips past the burner.
The only thing I can think of is , maybe the wood was green. That will make it bitter.