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dumb 3-2-1 question

post #1 of 17
Thread Starter 
more smoke on the 1, or just unwrapped heat?
post #2 of 17
Unwrapped heat only. I tried smoke during that last 1 hour period once and found that it gave too much of a smoky flavor, espcially if you start applying sauce during that final hour.
post #3 of 17
That's all your preference you can do it either way,try adding you alittle more smoke and see how you like.if it doesn't work for you then next time cut it out and just use heat.biggrin.gif
post #4 of 17
No smoke for me, but as mentioned........personal taste
post #5 of 17
Thread Starter 
that's what i set will get sauce, one set will be dry and one set is teriyaki for the wife, i guess i will brush with some more of that goop

almost ready for foil....
post #6 of 17
Definitely not a dumb question, I was kinda wondering the same thing (think I’ve been over smoking some of my stuff).
post #7 of 17
Yep , no dumb questions except the one that was not asked wink.gif
Speaking of questions , You ARE taking pics along the way to share with us , Right ??????
post #8 of 17
Thread Starter 
cam battery was dead

i'll have pics of the final
post #9 of 17
I add chunks after comming up to temp and that's it for time'll do ya PDT_Armataz_01_39.gif
post #10 of 17
I'm of the opinion that there's no need to add wood for smoke after about 3 hours anyway. Some like to just smell that good smokey flavor the whole time. But like was already said it's a personnal perference.
post #11 of 17
Drop by your local Q joint. Ask them how they smoke ribs. $100 says they never heard of "3-2-1". And do you suppose they turn their smoke off and on in their pit? Of course not, it is smoking constantly if lit.
IMHO there is no such thing as "too much smoke" as long as it is TBS.
There IS the WRONG KIND of smoke that imparts a bad taste, e.g. heavy thick smoke. There is a bit to be said for pre-burning your smoking wood. The heavy smoke stage of the burn is over. That is the wood you want to add DURING a smoke, if needed.
Learning to manage your smoke is a big part of learning the ART of smoking. It's all about controlling the amount of oxygen (fresh air) allowed into your fire box or charcoal pan area.
post #12 of 17
Ditto what Mike said. I have a stickburner. I used Hickory through out the smoke using 2-2-1...actually 2-1.45- 30 for babybacks and they were incredible.
post #13 of 17
make that 2-1.45-.30
post #14 of 17
Stickburner here too, Got no choice, gotta roll wood and smoke the whole time. It does depend on what ya got to smoke with, some smokers can oversmoke the meats if your not carefull or as Mike said, use the wrong kind of smoke!

These are about ready for a slap of some sticky goodness before they come to poppa!

post #15 of 17
aye aye captn!!! them looks mighty tastey there that's fer sure!!
post #16 of 17
I have done a few racks now using the 3-2-1 method and have tried different things. I usually default to hickory for my smoke, and have tried a chunk or two of it for the last hour and they came out very smokey, which is not a problem for me. I have tried them with no smoke the last hour, and they were still excellent. The best ones I made though, had Hickory in the beginning, then the last hour I used a milder fruit wood, and they came out great. I used Apricot for the last hour and it added some smoke, but a little sweetness as well.
post #17 of 17
Thread Starter 
almost forgot

ribs tasted real good, but needed a little more time i think....they could have been a little more falling off the bone

next time i go to the butcher, not the supermarket, too
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