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When am I adding my ribs? smoke related question?

post #1 of 9
Thread Starter 
I tried using the search feature and couldn't find anything. I own the cookshack 009, I have only done a few smokes in it. Something I'm confused about is when to put the ribs on the smoker. Am I putting them in when I put the wood chunks in the wood box? Or am I letting the wood burn down to a light blue smoke and then put them in?

Reason I'm asking is I feel like they are being over smoked. I am only using a 1.5 ounce chunk in the wood box so I know I'm not using too much wood. Is it because I put the ribs in and then start smoking with the heavy initial smoke?
post #2 of 9
why do u think theyre being OVER smoked? can u taste any bitterness? more info is needed.
post #3 of 9
Thread Starter 
Quote:
Originally Posted by TurnandBurn View Post

why do u think theyre being OVER smoked? can u taste any bitterness? more info is needed.
yes bitter. You didn't answer my question? I know I'm not using too much wood as 1.5 ounces is not very much. Just want to know if I should let the smoke burn off untill it gets a light blue?
post #4 of 9
Bitterness usually comes from too much white smoke. I would try waiting till you had TBS.
post #5 of 9
Thread Starter 
Quote:
Originally Posted by Davidhef88 View Post

Bitterness usually comes from too much white smoke. I would try waiting till you had TBS.
hey thanks for the advice David. That's what I have been thinking the entire time. I think it's too much white smoke in the beginning. I just wanted to get a idea of when everyone was putting there meat on.
post #6 of 9

Mavven, Don't forget to open the exhaust vent all the way. If the smoking wood doesn't get enough oxygen you could be generating creosote which will give you a very bitter taste. Letting it burn hot will lead to TBS.

 

Ahhhh, bliss

post #7 of 9
Thread Starter 
Quote:
Originally Posted by diamondmarco View Post

Mavven, Don't forget to open the exhaust vent all the way. If the smoking wood doesn't get enough oxygen you could be generating creosote which will give you a very bitter taste. Letting it burn hot will lead to TBS.

Ahhhh, bliss
Hey, no exhaust vent. I'm using a cookshack 009 with the hole opening on top.
post #8 of 9

exhaust vent = hole opening on top.  If I'd called it the "hole opening on top" someone would have replied "what hole? I only have an exhaust vent"  :ROTF  My intent was to make it generic enough so newbies with different smokers could benefit from it.  Hope you find a solution!!

post #9 of 9
Yes, wait until the smoke is thin and blue. Also try using a milder wood. I know Hickory and Mesquite are really easy to over do leading to a bitter flavor. Pecan, cherry and apple all seem to give a nice mild smoke flavor for me.
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