Hello from Salt Lake City

utsmoker

Newbie

Original poster

Apr 3, 2014

2

10

• Apr 3, 2014

• #1

I Just bought a GMG pellet stove and I am new to smoking. Today I smoked some babyback ribs and during the last hour of cooking at 225 I noticed the meat was starting to get covered with soot. Any suggestions on what would cause this?

 

Rafter H BBQ

Epic Pitmaster

OTBS Member

★ Lifetime Premier ★

Jun 18, 2013

12,106

5,584

S.E. Idaho

• Apr 3, 2014

• #2

UTsmoker said:

I Just bought a GMG pellet stove and I am new to smoking. Today I smoked some babyback ribs and during the last hour of cooking at 225 I noticed the meat was starting to get covered with soot. Any suggestions on what would cause this?

Click to expand...

Have a GMG myself ( love it ) does your exhaust (stack) have enough room to vent ?? I know when the exhaust vent is down too low it chokes it, then ya can get the sooty stuff !! Ya wanna make sure ya have a two finger gap on the exhaust... There are other things that can cause this but that's the most common..... Hope this helps !!

 

Rafter H BBQ

Epic Pitmaster

OTBS Member

★ Lifetime Premier ★

Jun 18, 2013

12,106

5,584

S.E. Idaho

• Apr 3, 2014

• #3

BTW, welcome to the forum !

 

Rafter H BBQ

Epic Pitmaster

OTBS Member

★ Lifetime Premier ★

Jun 18, 2013

12,106

5,584

S.E. Idaho

• Apr 3, 2014

• #4

Other than the last hour, what temp ya smoke the BB's at ??

 

Dutch

Smoking Guru

Staff member

Administrator

OTBS Member

SMF Premier Member

OTBS Admin

Group Lead

Jul 7, 2005

7,135

498

Midvale, UT

• Apr 4, 2014

• #5

UTsmoker-a hardy welcome to ya from Midvale, Ut. Glad to have another Utahn onboard!

Like WHB said, sounds like you have a venting issue. You want to keep your exhaust vents wide open and control your temps via the air intakes.

We need to do a meet and greet and throw some grub on the smokers.

Enjoy the Smoke!

 

Last edited: Apr 4, 2014

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Apr 4, 2014

• #6

Good morning and welcome, I to suspect a vent problem I always run my smoke stack vent wide open but I smoke on a RF

Gary S

 

utsmoker

Newbie

Original poster

Thread starter

Apr 3, 2014

2

10

• Apr 4, 2014

• #7

I smoked the ribs at 180 for 5 hours and then turned the temperature up to 225 for 3 1/2 hours.  The last hour i was basting the ribs with BBQ sauce every 15 minutes.  Could that be the culprit?  I did adjust the stack to be open wide enough to stick my two fingers in.  But I do have small hands.  

 

GaryHibbert

Epic Pitmaster

OTBS Member

★ Lifetime Premier ★

Jun 20, 2013

10,099

3,751

Drayton Valley, AB, Canada (Heavy Duty Oilpatch co

• Apr 4, 2014

• #8

Hey

Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.

Gary