Hello from Georgia!

Discussion in 'Roll Call' started by tdbone, Mar 12, 2008.

  1. tdbone

    tdbone Newbie

    What's the good word fellas?

    My name is Connor.

    Well, I'm pretty new to smoking food, started about 6 months ago. I have only smoked Ribs and have probably done this about 8 times - but I'm hooked.

    I use the "Char Griller Smoker Pro".

    I am a 25 year old, second year medical student in Georgia.

    Love the outdoors (fishing and hunting) and am a big Florida Gator fan!

    The Lord comes first.

    Anyways, just wanted to introduce myself.


    As well, I posted this in the "Pork" forum.


    I'm new to the forum and am pretty excited about the potential feedback!

    I started smoking baby back ribs a few months ago - probably have done it about 8 times now. I have really enjoyed the process and am definitely learning as I go.

    My question is, how much smoke is too much?

    My first batch of ribs was unreal - best I've ever had. Since then, they have not been as good - just a VERY smokey taste and even a bitter aftertaste at times.

    I have been going back and forth between Hickory and Mesquite. I usually use the wood chunks.

    I will cook my ribs in the oven for about 2-2.5 hours then throw them in the smoker for about 45 min to an hour.

    I use the "Char Griller" Smokin Pro BBQ Smoker


    I will put a pretty good amount of the wood (Not soaked in water, just put it in dry) in the side smoke box - probably a 1/3 of a regular size bag (700 cubic inched, 14.7 Liters) and give it time to flame up pretty good then I will suffocate the flame and put the ribs on there. Usually the smoke is pouring out the entire time - POURING out. I am starting to see that might not be that good of a thing.

    So...what should I do? Let the wood burn WAY down before suffocating the flames and putting the ribs on?

    Guys - I really appreciate all or any help! What a great forum!

    Thanks again.
  2. gooose53

    gooose53 Smoking Fanatic SMF Premier Member

    Start off with...welcome to the SMF!! I wouldn't want my smoke wood to light on fire just smoke. Wrap them in something(heavy duty tinfoil put them in a juice can covered with tinfoil with a couple of holes so the smoke gets out)....set some way off to the side.....but don't let them catch fire. Would make some nasty tasting grub I would imagin. You need to take Jeff's 5-day course.

    Don't tell anyone you put them in the oven first......
  3. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Welcome to the forum. The bitter taste you are getting could be caused by 2 things in my opinion. The first is too heavy of a smoke. This means the smoke coming out of you smoker probably was whiteish in color and real heavy/thick. You really want to see a Thin Blue Smoke just trickling out, which would mean that the wood you are using for smoke should not be faming. The second possibility could be the type of wood you are using. Some types of wood will give off a bitter taste and these should not be used for smoking. For example, pine, cedar etc.
    I hope this helps.

    P.S. If my statement above is incorrect, could someone please correct me. (I am still learning this stuff).

  4. bertjo44

    bertjo44 Smoking Fanatic

    Welcome TD. I'll leave the advice to the more experienced. So you are a med student, into the outdoors, a sports fan and a smoker. Do you sleep? So, we'll probably get posts from you at all hours.
  5. desertlites

    desertlites Master of the Pit OTBS Member

    ya no sleep from him-spent a couple years on the chattahouchi-gave it up for the weather in AZ-dang that river got dirty.shame-no rivers here so can't complain.
  6. smoke_chef

    smoke_chef Smoking Fanatic SMF Premier Member

    Welcome TD,

    First... I admire you for being a med student. I'm thankful there are people like you in the world who want to go in to that profession. If it were left up to me... The ER would go something like this:

    nurse Betty Sue says:
    "Doc Billy Bob (that's me) Jim Bob here is bleeding really bad!"

    Doc Billy Bob says:
    "Uhhh... you better let me take a look at that." (pause) "Yeap...that looks pretty bad. I think ur gonna die. Next!"

    So... study hard. Learn all you can. Try not to get sued. Best of luck.

    As for your ribs... I don't have near enough experience to give you advice. There are plenty of people here who can do that. BUT, I would say... stop putting good meat in the oven!! That's no way to do it!! Do a search in this forum and find information on the 3-2-1 method. That will produce quality ribs every time. Or so I'm told. Like I said, I'm pretty new myself. Also, I know it's already been said but it's worth repeating. Take Jeff's 5 day e-course. It's free but has very valuable information.

    Last... what ever you smoke. Take pictures and post. We like that a lot around here. It's called q-view.

    See ya' around,


  7. jmedic25

    jmedic25 Meat Mopper OTBS Member

    Ok I am a Dawgs fan and am very disappointed in you. Attending school in GA and liking the Gators. My guess is that you are going to Emory so that is why that type of blaspheme is allowed. Does Emory even have a mascot? Ok I'm just kidding you...not really![​IMG] Ok you posed some very good questions. I will try and answer them all. Some of you have already touched on answers. First and foremost I think you would benefit from Jeff's 5 day e-course. http://www.smoking-meat.com/smoking-basics-ecourse.html We always recommend it for newbies.
    Let me start with the things that are setting off red flags in my mind.
    1. Answer: Thin blue smoke.... Only... The best Q comes from this. All of the rubs in the world will not replace this. It is also the symbol of the zen of smoking. (That is an advanced concept stick to the basics) Thin blue smoke is created when you have the proper air/fuel/heat ratio in your firebox. You must practice to achieve it. This is why your are oversmoking. You must also have even temps. 225 for ribs. get a wireless thermo. there at lowes. stick it in a tater and put it near the meat. Temp control is the name of the game. Don't rely on the mounted threm in your smoker.
    2.Answer: Never suffocate your flames. You must always provide air to your fire. A smoldering fire puts off white smoke. BAD.. Blue= GOOD. Also you will increase the amount of creosote that is produced and that tastes bad. So lots of air is good. When you are first starting out open your firebox damper all the way and your chimney damper all the way. Regulate your temp with the amount of fuel you use. Also only use a few chunks. You have a small smoker that is not good for burning all wood. Get a chimney starter from weber and buy some lump charcoal. No lighter fluid.....EVER.... Also Why the heck are you putting your ribs in the oven??? You have a good smoker. Ok since you are new try 2-2-1 method for BABY back ribs. Spares are 3-2-1 ok.. Don't forget to take off the membrane.
    3. Answer: Hickory and Mesquite are great woods for smoking. However they are both very potent. I would not use mesquite when cooking ribs to start out with. It takes VERY little time to ruin your meat. Hickory is good but strong. Just enough to make some thin blue ok.. Since you will be using lump coal just put a couple of chunks on the outer edge of your firebox. Remember lump is wood so you do get some flavor. Save the mesquite for chicken. Are you cooking in the firebox/grill side or the smoker? I am a little confused from your post. If you are not sure make fire in the small box and put meat only in the big box. I hope this helps. Start taking some pics of your cooks. Buy Jeff's rub and Sauce. It's better than anything in the store. Good luck in school. I'll bring you some business when you start working. Good luck.... Gators suck! Oh yeah welcome to SMF
    P.S. Answer:
  8. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Glad you joined us, welcome to SMF !!!

    Hang around this site and I will promise you better food on your plate and also you will be smoking more than ribs. It is next to impossible to come to this site and not want to smoke what others are posting about; it's great !!!

    I read your questions were being taken care of, one suggestion I do have since you have a Char-Griller with the side firebox is to check out a few links I am going to post so you can see some modifications many SMF'ers have made to their Char-Griillers to improve their smokes - http://www.smokingmeatforums.com/for...ead.php?t=1922 and http://www.smokingmeatforums.com/for...ead.php?t=9774
  9. flyin'illini

    flyin'illini Smoking Fanatic SMF Premier Member

    Welcome TD. Great info and folks are here to help already I can see. (I am a noob too) My bro's a doc and you have a long road ahead of you. Congrats for having the drive and talent to do it.

    Go Wildcats. (I'm an ILLINI grad but grew up a UK fan)
  10. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Welcome aboard, glad to have you!
  11. cowgirl

    cowgirl Smoking Guru OTBS Member

    Welcome to the forum Connor, glad to have ya here.[​IMG]
  12. kookie

    kookie Master of the Pit OTBS Member

    Welcome aboard and lots of great advice here............Read the posts and you can learn alot here............
  13. fireguy

    fireguy Smoking Fanatic

    welcome Bone, you will find this site enjoyable.. have fun and good luck.

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