British BBQ Society Forums

Im new to smoking so in my usual fashion I've gone out and got my self a weber smokey mountain everything I've tried has been really strong in smoke flavour can anybody give me some fool proof smoker foods as I'm annoying the family thanks signed the fool

Hi Mate.
Use less wood, too much wood in the smoker turns your food into creasote.
Use milder woods such as Apple or Cherry.
Si

Jawschandler wrote:Im new to smoking so in my usual fashion I've gone out and got my self a weber smokey mountain everything I've tried has been really strong in smoke flavour can anybody give me some fool proof smoker foods as I'm annoying the family thanks signed the fool

Out of interest, how much wood are you using in the smoke, how long is your cook, are you using chunks or chips?

Using chunks 3 of them using hickory at the moment apparently far too strong for chicken or pork I used a method from a us site it was so so strong I'm smoking for about 8 to ten hrs for the pork 2.5 kg ish thanks for the help guys is there any easy easy ones to try and get the wife onside

P.s is it worth finding a tree surgeon and seasoning your own woods

Old chap,
Welcome, as with most of these things there is no magic answer as personal taste varies so wildly, my family are big smoke fans so I am piling on Oak, hickory, pecan and even the much maligned mesquite, for most I think my offerings would be way too smokey.

If your family are on the modest end then Si the cider pig has already cracked it for you, use less and use milder woods like apple or cherry.

You could season your own woods but for me that is in the hassle league with making your own charcoal, I would flash the cash and many on this site swear by Paul Golden at golden smoking woods so use the search and the link to modestly flavoured wood based deliciousness will be yours.......

Also many don't like chicken smoked at all........

All down to taste in the end,., go well
Cheers
Tin

I find 5/6 hours of smoke is enough for pork shoulder

Hi
2.5-3 hours is all the meat will take smoke, anymore then you will oversmoke it depending on wood type.
Hope this helps
Si

I've always weighed the amount of wood to make sure nothing is too smokey and also to make sure i get a consistent amount of smoke with my food.

For general guide for amounts to use to start off with and then you can go from there.

Chicken/Turkey 4oz
Pork Ribs 8oz
Pork shoulder 12oz
Brisket/Beef ribs 12oz

These amounts work for WSM's, ProQ's & ceramics. If you're using a Kettle, UDS or offset smoker you'll need to use different amounts.

Do you stick it in all at once, or bit by bit as the cook progresses?