Amount of smoke??

Michigan-Joe · Joined: 21 Nov 2009 Posts: 15 Location: Lyons, Michigan

I was once told by a guy that to much smoke can cause the meat to taste salty. Is this true?

Cranky Buzzard · Posted: Nov 22 2009 Post subject:

Not sure about "salting", do you mean salty? Haven't heard of either one.

Now, you can over do the smoke and end up with a creosote flavor if you don't allow the smoke to flow properly.

Charlie
_________________
Cranky Buzzard BBQ FB Group

Michigan-Joe · Joined: 21 Nov 2009 Posts: 15 Location: Lyons, Michigan

Ya sorry i changed it I meant salty

Rojellio Es Caliente · Posted: Nov 22 2009 Post subject:

I am not sure there is a great risk of the usual BBQ woods being salty.

The smoke should be a thin blue'ish colored whisp of smoke. the result of a clean burn. Barely detectable. It doesn't show up well in photographs or video.

IF your wood is too wet, or if indeed its wet on purpose through fault of your own... That is where thick white smoke comes in. Vaporized water mostly. Bitter flavor, creosote etc. will follow.

Here for example is a joker with way too much white smoke involved in the process... http://www.youtube.com/watch?v=6zm3it2Ht5o Dont worry, the "smoke" is produced with a professional smoke machine vaporizing water & pharmaceutical grade glycerin.
_________________
Traeger 075 "Big Tex"
Small Weber Kettle
Big Chief 'Lectric Cold Smoker