Break through!

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flteng

Newbie
Original poster
Jan 14, 2013
10
10
NE Florida
Smoked some ribs and chicken today. Been having some problems with bad tasting meat so I took the advice here and paid a little closer attention. Started a fire with peach and pecan and let it burned down to coals. Trick here was as the fire was developing I smelled the smoke coming out of the stack. When the fire wasn't right I could smell that funky taste that was on my meat,kinda sour smell. As the fire developed and got hotter the smell went away. I placed my wood on top of the firebox letting it sit until the next pieces needed to go in. So it was a ballet, as the wood burned down I put a piece or two on never too much that I smothered the fire and created thick white smoke. Ribs and Chicken came out tasty and juicy!
 
Fiteng,Hello. You have just learned what Creosote is and taste like. If you use wood for your fuel, it should be a bed of Embers before introducing the food to the Smoke.


Then just watch the temps. and add your sticks before the Embers are gone. The warmed sticks you mentioned should light within a minute , usually before the door is closed.

If your sticks are split , even better , more surface area for fire to catch.

You also learned to use your senses to alert you to a problem. Learn your "dance" well and you'll be all good. Look at my article 'Stickburning-101' in the search at top of page.

Send a shot of your Smoker. Just curious...

Have fun and ...
 
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