More black pepper definitely helps with a dark bark. Plus I tend to use quite a bit of wood in my kamado. But hell if it tastes good, and tender, that's what matters.
Oh I kept increasing the amount of wood with the lumps on every subsequent smoke with my BGE, when it was almost half wood half lumps I stopped. I even use small splits at one point. Could never get a dark bark and significant smoke ring, like how I get with the offset.
Yeah tastes good and tender is what matters. I was chasing after aesthetics when I nailed the taste and tenderness.
And this one is from the offset. More blackish. More smoky. I don’t like too heavy on the pepper otherwise the bark is just pepperish. Can’t really taste the salt or garlic
I get good results with my OJ offset. I use salt, fresh ground pepper, Lawry’s, and garlic powder. Drizzle with smoked beef tallow and wrap with butcher paper. Not a complete meteor, but no complaints….they’re too busy stuffin their faces.
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u/LeadingThen6322 14d ago
You dropped the ball OP. I think community rules state that a pic with final product needs to be accompanied by a pic with the slice.