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[MMike]

Tonight we had ribs from my last pellet cook.
The wifey thawed them in the microwave.
Subtle but distinct smoke aroma in the house.
Cooked 2 1/2 hours...No other smoke infusing device.
IMHO they were smoked perfectly
Jerky might be a different story...

What are your thoughts / stories ??

[triplebq]

Pulled Pork always has a nice smoky flavor to me the next day.

[Canadian John]

 I did a post on smoke being more pronounced the next day in food. I believe it was on PH.  The long and short is being around smoke while cooking numbs the senses, just like cigarette smokers don't smell tobacco smoke. In the following days, and not being

around smoke from the pit, our sensitivity to smoke returns.

[MMike]

The point I always come back to...
For a meal: subtle smoke.
For a snack: saltier smokier might be preferred.

[Michael_NW]

I did a post on smoke being more pronounced the next day in food. I believe it was on PH.  The long and short is being around smoke while cooking numbs the senses, just like cigarette smokers don't smell tobacco smoke. In the following days, and not being

around smoke from the pit, our sensitivity to smoke returns.

I have experienced this, as well, most noticeably for pulled pork and brisket. Ribs, poultry, tri-tip . . . most everything else not so much. Sometimes, I don't feel the cook was very successful when tasted right away; it's not until the next day that I revise that after enjoying the leftovers.

[MMike]

Home made chip dip is the same way.
You mix in a teaspoon of grated onion to your recipe.
No onion taste...until it sits overnight in the fridge.

[Ross77]

I did a post on smoke being more pronounced the next day in food. I believe it was on PH.  The long and short is being around smoke while cooking numbs the senses, just like cigarette smokers don't smell tobacco smoke. In the following days, and not being

around smoke from the pit, our sensitivity to smoke returns.

You have a good point there. My clothes and hair always smell like smoke and it probably affects my taste. Maybe we should shower before we eat. 

[wilpark]

Def being in and around smoke does affect you taste for smoke.  But o think there is something to a more pronounced smoke flavor the following day.

I realize I can't always taste the smoke after a cook so I'll ask my wife. But she had def noticed enhanced smokiness the day after.

Sent from my SM-N950U using Tapatalk

[Canadian John]

  wilparh -  I believe you are onto something and would like to know what the reasoning is behind next day smoke taste being more pronounced other than the explanation given above...When the subject was previously discussed, all we came up with was the

being around smoke theory..That doesn't explain your wife, who I assume wasn't around the cooking smoke, noticing a more pronounced smoke taste the following day...There may be a chemical reaction taking place when the cooked food is refrigerated.. Are

there any chemists that are able to shed some light on this?

[pmillen]

Are there any chemists that are able to shed some light on this?

I'm not a chemist but I stayed at a Holiday Inn Express.  It's a combination of migration and reproduction.

• The smokes and smokettes migrate from the hot pit to the cooler protein.
• As soon as they get comfortable and cozy, they multiply.

[ScottWood]

I did a post on smoke being more pronounced the next day in food. I believe it was on PH.  The long and short is being around smoke while cooking numbs the senses, just like cigarette smokers don't smell tobacco smoke. In the following days, and not being

around smoke from the pit, our sensitivity to smoke returns.

I remember this post from the old PH forum and it was somewhat enlightening for me.  I hadn't really thought much about it until that thread.  I believe it completely now but I also think that there is something about some flavor intensifying over a little bit of time.  I think of it like a chili or a soup having the flavors meld over night.

[Canadian John]

 I did some research - and found that many, not all, foods taste better the following day..That rang a bell..Baked beans, chilli and lasagna all taste better the following day. In fact I find them just OK freshly cooked..Why? Whats going on? Food is undergoing

constant changes producing more or new flavour molecules as well as other things.  Some foods react differently such as a crispy crust pizza. The crust softens in the refrigerator overnight..I am trying to keep it simple.

 An interesting read was about a BBQ competitor that turbo cooked a pork shoulder @ 325º to 180º internal, wrapped it,  then immersed it in an ice chest full of ice..Refrigeration would be to slow due to the large thermo mass. This was done to bring out the

flavours.

[ScottWood]

IMO an obvious example from the smoking world is cheese.  I do a lot of it, and there really isn't nothing worse than smoked cheese when it first comes out of the pit.  Let it sit for a week, or more, and it becomes magical.  :-)