The Smoke Flavor

It's always been my experience that the smoke is better, more profound, the next day..

Wonder if your 'nose' has been conditioned by being in/around the smoke too much during the cook and subsequent after cook preps?

There is a strong connection between the olefactory nerves an the taste nerves/buds (sense of smell and sense of taste). For example, people who have a cold in their nose/head have a difficult time tasting foods. Same with drinking good wines.. you inhale the aroma deeply and experience that part of it and then taste it.. swoosh it in your mouth while doing some inhaling.. much better experience.

When I leave the house after a good smoked meal, I really smell the aromas better/stronger when returning.. IF the aroma and taste have something in common, as the studies have shown.. that might be your answer.. or part of it. Heck, I notice a huge difference if I double wrap my butts or ribs after the cook and then foil and put in an ice chest for a while befoe serving.. It gets me away from the aromas for a while. What a difference when I open the foil.

I used to work at a resturant in my college days. I got used to the smells and didn't notice them after a while. But, when I got home.. my wife would definitely smell the resturant on my clothes, in my hair, etc.

I too have always found the smoke to be more pronounced the day after a smoke. Could be "Olfactory Fatigue," - " A condition in which a person's nose, after exposure to certain odors, is no longer able to detect the odor."

I am a big fan of leftovers anyway. I also find the smoke much better the second or third day. Heck, just freeze some in a freezer baggie and when it thaws and you open it up, WOW , talk about a sensory experience!