Will thick white smoke make meat bitter?

by jackie gentry
(florence,oregon.usa)

I made a homemade meat smoker and I'm using wood chips but my smoke is a thick white smoke a friend mentioned that thick white smoke will bitter the meat, is this true? I'm also making my own wood chips should I take bark off wood before using or leave it on?


Answer:-


Yes thick white smoke will make your meat taste bitter, what you're actually looking for is wispy blue smoke.

The white smoke is prevalent at the ignition phase of charcoal and wood, it's also unseasoned wood that can cause it.

Two things that you can do:-

1. Ensure that the wood has gone through it's ignition phase before putting your meat into smoke.
2. Pre heat your wood as this will accelerate the ignition phase.

Likewise, always pre heat any top up charcoal in a chimney burner first as this will cause white smoke too. When the ignition phase is out of the way, the smoke may not be so visible but I can assure you that it's still there.

To answer your second point about barking wood. Provided your wood is well seasoned, there's no need to bark it unless you're using birch - this gives off a horrible acrid smell and won't do your food any good whatsoever.

See Also:-


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