Ok, Last weekend did my first solo smoke on the WSM, St. Louis ribs
As mentioned, they were too smokey, that was what made me say Ive had better.
Gong to do another batch this weekend and have a few thoughts on reducing the smoke taste
1. Many pictures in the linked thread, but briefly, last time I used a modified Minion with 2 larger chunks of Hickory at the starting point. I did this thinking since meat only takes in smoke the first few hours, I wanted more smoke at the start
This time around Im going to use Pecan and only have 1 chunk at the starting point, not 2
2. Let the smoker come to temp and have my white smoke turn blue / invisible before putting on the ribs? Last time I put the ribs on and covered everything up from the get-go. White smoke is bitter smoke ... how would it do to wait until that white smoke has gone away to start the ribs?
Any other suggestions?