The last couple of smokes I've used Royal Oak and then thrown a dozen or so small hickory chips in about have way through the smoke. Today I'm doing ribs and I'm concerned that that the white smoke caused by throwing in the hickory chips might be too much. Are these ribs going to be over smoked and come out bitter? The last two smokes I haven't had any issues but I was doing brisket, which is much thicker and cooks for longer. Today's smoke aside, is it better to add chips at the very beginning so that you can add the meat once the smoke turns blue?
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6/16/13 at 4:27pm