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Thread: Need help and suggestions - harsh, acrid flavor

  1. #1

    Default Need help and suggestions - harsh, acrid flavor

    Hey there folks,

    I recently purchased a 1400 and with the exception of the first meat prepared (shrimp and salmon) the meat has come out with a harsh, acrid flavor, perhaps too much smoke.

    I have cleaned out the creosote but not returned the smoker to "like new" as the guide suggests. I have reduced the amount of wood in it to maybe just 1 oz of Apple Wood and while it wasn't as harsh as before, the meat, in this case a pork tenderloin, had a harsh, acrid flavor.

    I just bought new wood, thinking there is something wrong with what I had.

    Any advice and suggestions for me are greatly appreciated.

    cd

  2. #2

    Default

    Chris D,
    I am rather a newbie myself. I bought my ST 1400 in September. I have had a similar cooker made in 1990 in Oklahoma for years thought but it has been out of service for a decade or so. (I am rehabbing it now). What temp and how fast did you smoke? How did you prep the product prior to smoking? Did you put any charcoal in the smoke?

  3. #3
    Join Date
    Nov 2018
    Location
    Spokane Wahington
    Posts
    15

    Default

    I have a smoker that makes the wood burn instead of smolder. The solution was to make a couple of boats out of aluminum flashing to put the wood in.
    I could tell the wood was getting too hot because it was all ash instead of charcoal.
    You can make a foil boat or wrap your wood in foil and poke several holes in it and then smoke and see if that helps.

  4. #4

    Default

    no charcoal added. 225 and 250 respectively, which is the highest it goes.

  5. #5

    Default

    That's a great point. I seem to recall it turned everything to ash. I'll give this a shot! thank you.

  6. #6
    Join Date
    Nov 2018
    Location
    Spokane Wahington
    Posts
    15

    Default

    Click image for larger version. 

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ID:	817 here's a pic

  7. #7

    Default

    Thank you for that!

  8. #8

    Default

    Boom! nailed it!

    I put a couple of layers down in the smoker box and put a very small wad of foil under the box to lift it up a bit off the heating element - perfect chicken legs!!!

    Thank you for shedding some light on this for me!

  9. #9
    Join Date
    Mar 2011
    Location
    Cedar, MN (but still not far enough from the Cities)
    Posts
    731

    Default

    I’m not home now, but don’t you guys have a screen in the smoke box that lays on the bottom, and wood chips or chunks go on top? My 1400 does.
    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

  10. #10
    Join Date
    Mar 2011
    Location
    Cedar, MN (but still not far enough from the Cities)
    Posts
    731

    Default

    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

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