Too much smoke?

Discussion in 'Pork' started by tdbone, Mar 11, 2008.

  1. tdbone

    tdbone Newbie

    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

    [​IMG]

    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. ibsmoking

    ibsmoking Smoke Blower

    Hey TD, Wecome to SMF you might want to go to Rollcall and get started there so we can know a little more about you also Jeffs 5 day course is great
     
  3. placebo

    placebo Smoking Fanatic OTBS Member SMF Premier Member

    What IB said. Also do a search on TBS and 3-2-1 and that should get you going in the right direction.

    Welcome to the SMF!
     
  4. smok'n steve

    smok'n steve Smoking Fanatic OTBS Member SMF Premier Member

    What IBsmoking said:)

    You definately don't want TMS(too much smoke)

    You want TBS(thin blue smoke)

    Read up, introduce yourself, and everyone one here will help you out:)
     
  5. bustedluckbarbq

    bustedluckbarbq Master of the Pit OTBS Member SMF Premier Member

    I would recommend the 5 day ecourse!! Its full of GREAT info you need to get started and its free!! Only takes a couple minutes reading a day!!

    See you in Roll Call

    The help you need is here!! Lots of friendly folks here will jump in and help ya get started!!
     
  6. blacklab

    blacklab Master of the Pit SMF Premier Member

    Hi TDBone,

    Some people say smokin with hic for long periods of time creates a bitter taste. I for one enjoy hic and beleive mesquite leaves the bitterness if smoked to long. Kinda like half full or half empty. Anyway when smoking you really want to stay away from massive amounts of smoke at once. If smoke is pouring out of your smoker, it's not a good thing. Try just a couple peices at a time to see if that helps. Remember you can always add but you can't take away. Also some time try wrapping your wood in HD tinfoil with a few holes so that the wood will release the smoke. That keeps the wood from catching fire Hope this helps. Gl and have fun.
     
  7. fla-gypsy

    fla-gypsy Smoke Blower

    As already stated, back off the smoke and aim for the TBS. You will find sweet success. I use hickory for a lot of things, it is a favored wood in these parts
     
  8. capt dan

    capt dan Master of the Pit OTBS Member

    If you really want to include the oven in your rib cook, then smoke the meat first, then finish in the oven. Let the smoke kiss the meat early, and then finish the way you prefer. Now, if ya got it in there to get a kiss of smoke early, there is no reason(except for extreme weather situations) to pull it out of the smoker, untill the sides are done, and the gang has gathered for the reward.

    Point is, if ya really want to do ribs in the oven, smoke them first, if even only for an hour or two!

    Adding smoke to the end is a waste of time in my opinion! Get the smoke in early and let it get into the meat. Just my 2 pennies![​IMG]
     
  9. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Good advice.....
    Also maybe try learning how to use charcoal and a couple wood chunks, that smoker isint really set up for stick burning! [​IMG]
     
  10. grinder

    grinder Smoke Blower

    I agree, if you are going to use a smoker and oven, smoke it first. With my GOSM, I put in a 3-4 small chunks and turn the smoker on high. By the time the smoke is rollin' heavy, I the dial back to my cruisin' temp. By the time the smoke mellows down to the thin blue, the smoker temp is back down to 225 and I add my ribs. I add 1-2 small chunks every 30-45mins for the first 1 1/2-2 hrs. I don't add any more smoke after that and continue with the 3-2-1 method (or move to your oven). Comes out with just enough smoke flavor.

    Make sure your wood is well seasoned, green wood will make your ribs taste like creosote. So will dampening the smoker too much. I leave my top vent wide open to let the smoke flow through. Good luck.
     
  11. richtee

    richtee Smoking Guru OTBS Member

    The "stale smoke" syndrome. Leave that top vent open. at least 'till ya know better how to tweak it
     
  12. jmedic25

    jmedic25 Meat Mopper OTBS Member

  13. tdbone

    tdbone Newbie

    Guys and Gals,

    Thanks a ton for the replies! I am going to be smoking some ribs this Saturday and am getting VERY excited.

    My biggest concern is going to be the smoke. Clearly, I have way to much smoke.

    From looking at all the replies, I think I am going to have to do a few practice runs before the big show on Saturday - so I get fairly familiar with the smoke making process.

    From what I have gathered, I think this might help me:

    1. Wrapping my wood chunks in tin-foil.

    2. Mixing with Charcoal.

    So...would I just get a few charcoals red hot then place the tin-foil covered wood chunks (with holes in the foil) on top of the red hot charcoals?
     
  14. richtee

    richtee Smoking Guru OTBS Member

    Yer gonna need more than an "few coals". Start with a chimneyfull. What's that you ask? It's a starter for charcoal that uses paper, NOT fluid. Fluid bad. It holds aroung 5 lbs or so typically, altho sizes vary.

    I'll discuss breburning later instead of the foil... ;{)
     
  15. tdbone

    tdbone Newbie

    Richtee,

    Thanks for the reply.

    I take it you are talking about one of these bad boys:

    [​IMG]

    I figure I will let that beast blaze until I get them hot, then pour that into my side box into a nice pile. Then throw on my tin-foil wrapped chunks as needed?
     
  16. richtee

    richtee Smoking Guru OTBS Member

    B-I-N-G-O! Off to a good start :{)
     
  17. tdbone

    tdbone Newbie

    Any recommendations for Lump Charcoal?

    Clearly we're not talking about regular old kingsford charcoal with all the carbon and chemicals.

    I have never used Lump Charcoal - actual wood charcoal - before.
     
  18. simondsjt

    simondsjt Fire Starter

    Try Royal Oak. A 10lb bag at Walmart is about $5.30.
     
  19. teeotee

    teeotee Smoking Fanatic

    I second the royal oak choice. That is the kind of chimney i have. Is awesome, the handle stays cool and has the extra one for when dumping coals. Got mine from Home depot.
     
  20. flash

    flash Smoking Guru OTBS Member

    Good smoke on right. [​IMG]
     

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