Re: [CH] Smoking and other deviant pleasures
Jim Bardsley (bardsljr@umdnj.edu)
Wed, 27 May 1998 15:26:47 -0100
This is a very helpful website and I've been on the monthly BBQ mailing list for a
while now.
With reference to smoked foods taking on abitter flavor, there are typically three
reasons:
1) the smoking wood had bark.
Try to separate or shave off the bark from any wood you use.
2) fire got too hot
This can cause a sooty taste or can also cause the items your smoking to
caramalize or cook too much, influencing the flavor.
3) oversmoking.
(Already covered.)
Jim
=Mark wrote:
> >
> >Please indulge me for a spell. Although I've never smoked chiles (that will
> > soon change) I would strongly advise against over-smoking *any* foods. Until
> > recently, I used to smoke meats and wonder why they always had a very bitter
> > flavor. Here's why, according to Clark "Smokey' Hale--author, publisher, and
> > barbecue chef.
>
> Members of the BBQ mailing list have put together an online FAQ of BBQ info
> that is pretty staggering in it's volume and scope. A new updated version
> is on the horizon also. It can be viewed at:
>
> http://www.eaglequest.com/~bbq/faq/foreward.html
>
>
>