Rookie mistake... horrible bitter aftertaste

[eaglewing]

ALL THE ABOVE!

Smoke doesn't cook, it seasons. and while you tried to control your temp you over seasoned the meat.

control the temp with the INTAKE, not the out-take.




What is the rule of thumb on smoke guys???
Is it like 50% or more like 33%?
Season with smoke for 15 min then cook for half hr, then season again, etc.?

Do we even have a rule of thumb on this??
I thought I read it somewhere.

 

[scottyaz]

Unless you have a problem with your Bradley, it produces a nice thin blue smoke on it's own.

I own one and I keep the smoke on unless it's in the foil.

One thing to remember also is the type of wood. Poultry will "Soak up" more smoke flavor than the ribs will.

And yeah, keep that vent open or you'll get more bitter tasting food.

I highly recommend getting a remote probe and watch the temp in the smoker. IF you have a digital smoker, the temp on the smoke generator isn't always the temp where your meat is.

 

[mikesr]

A friend of mine does hamburgers in the smoker for 15 to 20 minutes then throws them on the barbecue grill. He says that's the only way he'll eat them now.