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Recent content by markj247365

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  1. markj247365

    Has anyone added a cold smoker to an Assassin Gravity Fed

    I’m just not getting quite enough of a smoke profile from my Assassin 17 on my cooks. I’ve tried multiple things. I can’t keep the pellet tubes lit, so I was wondering about adding a smoke daddy cold smoker to my Assassin?
  2. markj247365

    Creosote taste on food

    The charcoal goes into the chute and you basically fill up the chute for how long of a cook you need per pound. So if you are cooking 5 hours, its 5 lbs of charcoal and the temp is controlled by my Flameboss and the smoker itself is holding the temp very well
  3. markj247365

    Creosote taste on food

    Also, I am thinking I am going to just switch to using mojo bricks for my flavor, as I just thought of something. My 2 cooks that went well I used the mojo bricks, and the 2 bad cooks I used wood chunks and maybe 1 mojo brick.
  4. markj247365

    Creosote taste on food

    What is the best way to go about this? I thought you are just supposed to add the wood to the firebox and the ash will light it
  5. markj247365

    Creosote taste on food

    I'll have to look at the clean out instructions and see what it says, but it smells like smoke when it's not in use. I don't know about today, as I just used it yesterday.
  6. markj247365

    Creosote taste on food

    That is my smoker, except it's black. I check the fire box about every 45 to an hour and the wood is black and pretty coal(s) at that point, so I add 1 small chunk into the firebox. Should I be making sure the wood is lit, or shouldn't ash from the coal chute be setting this on fire?
  7. markj247365

    Creosote taste on food

    Thanks, and how often should I be adding smoke (wood chunks)?
  8. markj247365

    Creosote taste on food

    Hello, I have an Assassin 17 and I have had 4 cooks on this smoker, two of which resulted in really bad tasting food (creosote taste). I am using Kingsford competition briquettes and thinking of switching to Cowboys Lump Charcoal to try and correct this issue. The only thing I can think of is...
  9. markj247365

    Process of doing pellicle to ribs

    Got it thanks everyone
  10. markj247365

    Process of doing pellicle to ribs

    I got some rub already made up but I think I’m going to try and add a mix of sugar and brown sugar to the rub, any thoughts on adding either more rub before it goes into the smoker, or more sugar (brown or regular) on top of ribs?
  11. markj247365

    Process of doing pellicle to ribs

    Thanks everyone, I do a variation of 3-2-1 and 2-2-1 (depending on thickness of meat) and with either method I’d wrap at a temp of 165-170, but no bark was formed prior. So I’d assume I should just leave un-foiled for the entire cook? Also, what temp is considered FOTB? My wife loves them that...
  12. markj247365

    Process of doing pellicle to ribs

    Do you recommend using a water pan in smoker, also do you wrap or no wrap?
  13. markj247365

    Process of doing pellicle to ribs

    I am using a Pellet Pro pellet smoker. So when I am drying the ribs with a fan, do I have the rub already applied? If I did the other method do I just put my smoker on a temp of 100 and let them sit for an hour, then after an hour do I crank up the temp to smoking temp?
  14. markj247365

    Process of doing pellicle to ribs

    I have heard doing the pellicle process will produce more bark on ribs? I am not familiar with this process and looking for how to do this? The reason I’m looking at this method is I was not getting a good bark to form on my ribs, I have not yet tried the in-foiling method. But my last ribs I...
  15. markj247365

    Not getting good bark on Pellet Smoker

    Sorry for being naive, but what is pellicle? Is that just letting the ribs sit out for awhile? If so how long, and with or without rub already on it?
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