Missing that smoke flavor

Discussion in 'General Discussion' started by rezzies123, Jan 8, 2016.

  1. rezzies123

    rezzies123 Newbie

    I've recently acquired a Yield King YK-100A electric smoker. I had my first experience with it today and while the chicken and beef ribs I did came out with good tenderness and moisture I am lacking the smoke flavor. My smoke looked good the almost translucent with a blue tint, but I am obviously doing something wrong when it comes to achieving the flavor I'm looking for. Any help would be greatly appreciated! Thanks in Advance!
  2. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

  3. Welcome to the forum. This is a great place to learn and share ideas. The search bar works great for finding info. If you don't find an answer, start a thread and wait for several different answers.
    As for your smoker, what did you use for smoke? How long did you apply smoke? Did you have water in the pan?
    Smoke it up
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    This may sound weird, but it happens to me all the time. When I eat something I smoked all day, many times I think just like you. Can't taste much smoke. Other people eating with me taste it just fine. The next day try it again. I guarantee you will taste the smoke flavor then. Hope this helps.
  5. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Yup. Sounds like the pitmaster's curse! Spend hours infusing yourself with sweet smoke and the food doesn't seem to have that punch. Take a shower, put on fresh clothes and brush your teeth while the meat rests and that will help somewhat. But like Al said, the best solution is to wait til the next day.
    One other thing, unless you have issues with it, make sure you're using enough salt in your rub. I've used low salt or salt free recipes and found that the smoke flavor kinda gets lost, everything just tastes bland. If you need to limit salt you can boost flavors in other ways.
  6. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Interesting Mboatbum thanks for sharing. Never used the low salt stuff as of yet but, will keep this in mind.

  7. rezzies123

    rezzies123 Newbie

    Sorry if it's taking me a little while to respond. I can't seem to figure out how to use the forum via a mobile. I tried soaking and then not soaking the chips and not soaking the chips gave a better result but it's just not where I want it. The type of smoker I have has two pans one is a catch pan and one is for water, there was water and the chicken cooked for 3 hours while the beef ribs cooked for 6 hours. Thanks for the advice and feel free to keep it coming. 
    Last edited: Jan 11, 2016

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