Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. jwinter

    Help - tinny tasting baby-backs

    I am in good hands Caveman.  Thanks for the welcome! To ttosmoker...thanks, but I will never marinate in a reactive material.  Have you ever wrapped a half a tomatoe in aluminum foil and left overnight?  The discoloration (acidic induced corrosion) will blow your mind.  I do appreciate teh...
  2. jwinter

    Help - tinny tasting baby-backs

    Thanks to all for the warm welcome and the responses to my inquiry!  The smoke doesn't appear to be very heavy and is fed at a programmed rate of one bisquette per 20 minutes.  I have only used Jim Beam barrel (Oak) bisquettes with the ribs.  I have used maple and hickory with the other things I...
  3. jwinter

    Help - tinny tasting baby-backs

    I haven't noticed it with briscuit or salmon.  The first time I wrote it off as a new smoker (which I did season for 4 hours of heavy smoke).  I think I should have an adequately seasoned smoker now though.
  4. jwinter

    Help - tinny tasting baby-backs

    I have a new Bradley smoker that I have used four or five times and both times I have smoked baby-backs, there is a tinny, sort of metalic taste.  It is evident even wiht a rub and sauce. Any ideas on how to prevent this?   Thanks!
Top Bottom
Back
Clicky