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  1. caliperson

    Inconsistent Hickory? Newbie seeking knowledge...

     I made ribs that sucked a couple weeks ago and thought it was my technique, now I'm thinking it was just bad wood.  I'm using the bad wood for firewood, and got a bag of hickory from a different brand:  much better.
  2. caliperson

    Inconsistent Hickory? Newbie seeking knowledge...

    It's a pretty common brand from a big chain type of store. I tested more of the chunks from the same bag last night, and I'd say, for me, maybe 1/3 smelled like hickory, 1/3 ( lighter colored chunks) had a nasty burnt sawdust and chemically scent, and the rest (darker chunks) smelled and looked...
  3. caliperson

    Inconsistent Hickory? Newbie seeking knowledge...

    I bought a bag of hickory chips from the store, and liked it quite a bit when I was experimenting with different woods.  I went out and bought a bag of chunks (a different brand), so they would last longer, and the first chunk I used had a weird smoke scent that reminded me of bug-spray and...
  4. caliperson

    First time pork chops came out very hammy, why?

    For the bacon-esque tri-tip I just use hickory and nothing but salt for a rub.
  5. caliperson

    First time pork chops came out very hammy, why?

    -It's possible, I was thinking about it, and the 3 worst cooks I've done all involved apple (the two pork sessions, 1 salmon session). I usually prefer hickory over other wood, but then again it DOES make my tri-tips taste like bacon....but I've been enjoying that flavor in that case. -Newbie...
  6. caliperson

    First time pork chops came out very hammy, why?

    The saga continues -  I got two racks of spare ribs from two different sources.  One was frozen, one was fresh.  I used the 3-2-1 method with 1/4 hickory and 3/4 apple chunks.  One rack had a dry rub I applied right before cooking; one was totally plain (I used a finishing sauce), both came out...
  7. caliperson

    London broil and brats

    Nice, I've been cooking bratwurst the past couple days, was surprised how great they turned out using alder
  8. caliperson

    First time pork chops came out very hammy, why?

    Smoked 2 pork chops today that were good, but tasted very much like ham... details: -used 4 handfuls of apple wood chips -2 hours on an electric smoker at 225, then reverse seared on a grill for 5 minutes -chops were bone in and pretty thick, almost 2 inches maybe -brined 24 hours in a...
  9. caliperson

    Who likes cherry wood?

    Question: I'm a newbie working my way through the various woods to develop a palate for the differences.  I did a small pork sirloin roast using only cherry chips on my electric today, and while the meat was good, I could barely taste the smoke.  I used a salt/brown sugar/black pepper rub, and...
  10. caliperson

    Newbee here with a couple questions

    I'm new at this but since no one else answered yet: Is your wood holder in the right place?  I didn't have mine exactly in the correct location the first time I used it, and I wasn't getting any smoke, because it wasn't close enough to the heater.   I did a smoke at 200F last week and it was...
  11. caliperson

    New to smoking here

    I'm starting out with an electric (I live in a pretty cramped city in California), done about 3 cooks so far: tri-tip (turned out great), albacore (dry but good), and salmon x2 (first was dry, second time was excellent), gonna try sausage and pork loin soon.  I'll probably pick up a WSM sooner...
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