Ok this is only my second post here and I hope to get some help. I have the Kenmore upright propane smoker and this weekend I did my first smoke on it. I cooked up some country style ribs and some ABT's ... now while they came out great (my wife had no complaints) I realized that there was a little bit too much smoke taste to them.
I fired up the smoker, let it heat to 250* and then threw in my chips that had been soaking for about an hour. I'd say for the first hour to hour and a half I had a nice TBS rolling, and then outta no where the smoke erupted and was blowing not real heavy white but definitely not TBS.
Now I've read that on the GOSM, people say to pack the box real tight full of chips or cover it with foil and poke only a few holes to deter from flare ups. When the white smoke rolled I opened the door to make sure that wasn't the case, and it wasn't. The chips weren't on fire they were just heavily smoking? I took the box out because I didn't want to completely ruin the meat but I think (IMO) it was already to late.
SO sorry for the long read but what is the ultimate trick to prevent the heavy white smoke and to keep the TBS rolling!
Thanks everyone!
JeRmZ
I fired up the smoker, let it heat to 250* and then threw in my chips that had been soaking for about an hour. I'd say for the first hour to hour and a half I had a nice TBS rolling, and then outta no where the smoke erupted and was blowing not real heavy white but definitely not TBS.
Now I've read that on the GOSM, people say to pack the box real tight full of chips or cover it with foil and poke only a few holes to deter from flare ups. When the white smoke rolled I opened the door to make sure that wasn't the case, and it wasn't. The chips weren't on fire they were just heavily smoking? I took the box out because I didn't want to completely ruin the meat but I think (IMO) it was already to late.
SO sorry for the long read but what is the ultimate trick to prevent the heavy white smoke and to keep the TBS rolling!
Thanks everyone!
JeRmZ