FOOD NEWS
When It Comes To Smoking Meat, Less Wood Is More
By C.A. Pinkham
Despite the wide variance in BBQ styles, some common do's and don'ts exist. One tip that sounds counterintuitive when smoking meat is to avoid using too much wood.
Too much smoke can give the meat an acrid taste, so you don't want to trap too much of it in your smoking vessel. Otherwise, you'll end up with BBQ that only tastes like smoke.
Start with two ounces of wood and add more as needed. You want to let a bit of smoke escape without letting all of it out, so don't completely close your grill vents to trap it.
Avoid continually opening the lid to check your meat's progress, but be sure to check the smell of the smoke. If it smells bitter, the meat will be imbued with that same flavor.
Stick to hardwoods when smoking. Oak and maple are mild and forgiving for those new to BBQ, while hickory and mesquite are stronger flavors, making them easy to overuse.