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In Reply to: Too Much Smoke or Not Enough? posted by Gentoo.BBQ on July 05, 2015 at 00:32:52:
I've judged (certified KCBS) about ten years ago. Never did I put covet 'smoke' as a positive attribute, nor did I ever hear of other judges (or cooks for that matter) talk about smoke as a positive attribute.
My thoughts regarding smoke (flavor)...I believe smoke flavor is a natural phenomena one can well expect when eating barbecue and smoke flavor will be (or should be) present in at least 99.5% of the barbecue presented at a contest. Basically, 'natural' barbecue has smoke flavor...smoke (flavor) is inherrant to the barbecue process, and it's not difficult...it's natural, so you will get smoke flavor.
Is there such a thing as too much smoke flavor - YES !!!
Have you ever tasted 'bitter' smoke ???
(I'm guessing not, but I have and it ain't pretty).
And in my opinion, there is such a thing as 'too much smoke'.
(I've been down that road too...didn't have to be bitter to be 'too much')
Would I ever cook trying to use 'MORE SMOKE' in a contest situation - NEVER.
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