How to Fix Over Smoked Meat | Preventative Tips 2022

How to Fix Over Smoked Meat

When you do it right, smoking meat brings out the best flavor from the meat. However, it is vital to know how to fix over smoked meat. Even pit masters sometimes get it wrong. To infuse the right flavor and smoke meat perfectly, you have to set many things right.

And throwing away several pounds of meat isn’t an easy option to take! Especially when you are on a tight budget. Fortunately, there’re a few tricks and tips you can employ to salvage at least part of the charred meat!

How to Detect an Over Smoked Meat

A sure way of knowing a lump of over-smoked meat is to cut a portion and take a bite of it. Then take note of the taste it present. First, it can give forth an unusually bitter taste. Also if the smoky taste suppresses the delicious meat flavor, then you have over charred the beef or pork. 

Depending on the severity of the smoking, you can try any of the following methods tips.

Two Tips on How to fix Over Smoked Meat

Cutting off Over Smoked Parts

Cutting off Over Smoked PartsCutting off Over Smoked Parts

The simplest solution is to lay the overcooked meat on the chopping board. Then identify and section off the over-smoked regions. Trimming off the charred parts is a simple way of salvaging the dish.

Though it may pain you to throw away a substantial amount of meat you toiled for, in the end, you remain with some good and savory meat. However, remember that sometimes the meat could be badly charred beyond fixing. 

Spicing it Over

Spicing it Over

If your beef is not severely damaged, then scraping off the burnt spots may help. After that, try adding a few spices and seasoning the meat to improve its taste. But as pointed earlier, it only gives a significant improvement in taste if the pork suffered light charred marks.  

Nevertheless, since it’s possible to over-smoke meat beyond salvaging, it’s wise to make sure you know how to prevent over-smoking beef. 

Tips to Preventing Over Smoking Meat

The surest way to avoiding the bitter taste of over-smoked meat is to smoke it right in the first place. That calls for patience, keenness, and among other factors as outlined below:

1. Correct Use of Strong Woods

Correct Use of Strong Woods

All you need to get that savory smoked meat is a thin bluish smoke and not the white type. Therefore the first step is to choose the type of wood you want to use between mild and strong-flavored wood. 

If you are inexperienced in smoking, it’s wise to choose the wood chips that give mild flavors such as maple, oak, and cherry. That way, you reduce the chances of infusing excessive flavor or smoke in the meat.

Another alternative is to add few pieces of strong-flavored wood (for example, walnut or mesquite) to the mild ones. 

But regardless of the type of wood that you use, don’t put too much firewood at once. That’s a sure recipe for over smoking.

2. Track Your Cooking Process; No Guess Work

Track Your Cooking Process; No Guess Work

It’s vital to invest in a thermometer that has heat probes that goes deep into the meat. That way, you can keep check of internal temperature without opening the hood now and then.  

Keep check of time and let nothing distracts you. One of the most common mistakes is to barbecue or smoke while sipping beer. Soon the drinks intoxicate, and you lose your concentration. 

3. Take Charge of Air Flow

Once you have blended the stronger firewood with mild ones and started smoking, be on the lookout for airflow. Even when you have used the correct amount of wood, and generated thin bluish smoke, air circulation still counts. Poor airflow means the smoke gets trapped in the smoking chamber and thus leads to a bitter taste.

4. Dry Brine Meat At Least Two Hours to Smoking Time

Track Your Cooking Process; No Guess Work

Another critical factor is to brine the meat to be smoked before cooking time. Rub in kosher salt on the meat, and let it stay overnight or at minimum two hours before beginning the smoking process. 

The time allowance allows effective denaturing. That benefits you in two ways; it adds flavor and gives the beef ability to retain enough moisture during smoking. When the timing is right, a brined meat has less chance of absorbing excessive smoke. 

5. Preheat the Grill Before Tossing Your Meat

Track Your Cooking Process; No Guess Work

Remember, the general rule is that the longer the time meat stays in the smoker, the more smoke it gathers. Consequently, it reaches a point where the taste of smoke overpowers that of meat. 

The best option, therefore, is to preheat the smoker to the desired temperature, before placing the meat. That way, you minimize the amount of time the pork stays in the smoker.  

6. Don’t Forget to Change the Wood Chips!

Dont Forget to Change the Wood Chips.jpeg

Once you have set the coal beds, pilled enough chips on top, and the smoke is just coming out right, your job is not yet complete. 

Watch out for a change in the type of smoke emanating from the outlet. That gives you a hint on when to change the wood chips and perhaps add a few more shaving on top of the previous ones. Otherwise, failure to do so, the smoke will change from bluish to whitish and thus spoil your dish. 

Are you facing problem with your spray bottle, cannot fix it? We have also an article on how to fix spray bottle.


You might not have the time and knowledge on how to fix over smoked meat. Moreover, sometimes the entire lump of meat can absorb too much smoke to salvage by any method. 

So the best option is to make adequate advance preparations and exercise caution during the cooking process. By so doing, you minimize the chances of over-smoking the poultry. 

That way it’s easy to fix a slight over smoked meat using the two provided methods!


How Much Smoke Should Come Out of a Smoker?

It should be a thin whip, curling almost invisible smoke. Otherwise, a continuous thick dark grey or white smoke is wrong.

Why Does My Smoked Meat Taste Bitter?

The bitter flavor (creosote) means an over-smoking. You most likely subjected the meat to too much smoke.

Why Does My Smoked Meat Turn Black?

Most probably, you placed your meat too soon in the smoker; the wrong type of smoke. Instead, you should wait for the smoke to change from thick white to bluish before placing your meat to cook.

How to Avoid Creosote When Smoking Meat?

Ensure the smoker is clean. Secondly, make sure the vents aren’t blocked. When smoking, regularly open the air inlet and outlet for a minute or two so that the natural air can find its way to all the corners of the smoker.