My grandma's pitmaster phase led to a smoked turkey that tasted like campfire

The dog wouldn't even eat it, and now she's back to baking casseroles.

4 comments

4 Comments

My neighbor's smoked pork shoulder last year was so bitter from too much hickory. Your grandma probably used wet wood or let the heat get out of control. Smoking is a tough skill that takes a lot of practice to get right. I'm glad she switched back to casseroles because everyone loves those. The dog was smart to avoid it, honestly.

kim.nina3mo ago

@laura841 makes a good point about hickory going bitter fast. Totally ruined a chicken that way myself. Found using dry wood and a water pan helped a lot. Keeps the heat from spiking and the smoke cleaner. Still a learning process but way better results now.

clairetaylor3mo ago

Dad's smoked trout turned bitter with cherry wood, @laura841.

shanen313mo ago

Wait, bitterness can add a nice depth if it's not overpowering. I've used wet hickory on purpose for a stronger smoke flavor that some people really like. It's not that hard to control the heat with a decent smoker and a little attention. Maybe that dog just doesn't appreciate good barbecue.