Hi gents! Hope you're enjoying a fine Saturday morning...
I recently had an oportunity to harvest several large branches of apple wood from tree that had been uprooted last fall. The tree was tossed on a large burn pile on my parent's cabin property, so I grabbed dad's chain saw and proceeded to cut small 3" diameter logs approx 6 - 12" long. I then used a small hatchet to remove most of the bark. ...in case you're wondering the chain was not recently oiled and it appeared quite dry.
So I return home several days later and decided to cook my first tri-tip on my Big Steeel Keg. The roast itself was cooked flawlessly. I wasn't expecting too much from this stringy cut of meat, but it cooked well beyond my expectations....BUT there was a foul smoke taste that I just can't quite figure out. This was my first time putting larger logs in my charcoal, so I might have gone wrong somewhere. The smoke tasted almost sour and bitter. It was also much heavier than I expected after only a 2 hour cook.
I don't believe the logs are green, but then again they are not 100% dry and cracked like a very old aged peice of log. Is it possible they are still too green?
I'd be surprised that a slighly green peice of wood could impart such a foul taste.
My BBQ's have largely been with lump charcoal and wood chips, so any adivse you can offer a relative newbie would be much appreciated.
Cheers
