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  1. jstin120

    New to charcoal -Creosote

    Thanks for all the comments and suggestions everyone. I did a trial run on some spare ribs today. I measured out 4.5 ounces of wood and only used for the first 2 hours. Was probably using about 10 ounces before. I also used cherry instead of hickory in case the wood I have been using was...
  2. New to charcoal -Creosote

    New to charcoal -Creosote

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  6. jstin120

    New to charcoal -Creosote

    I do not soak the wood chucks as I did wood chips on my prior smoker. Could I possibly be using too much wood? 4 chunks of hickory is what I used.
  7. jstin120

    New to charcoal -Creosote

    Yes, exhaust was wide open. I was able to control the temp with the lower vent. I had that at 1/8 open or so for most of the cook. A little more open around hour 5 or 6 as the temps were dropping outside.
  8. jstin120

    New to charcoal -Creosote

    These are all good ideas to experiment with. Yes, I had the water pan until about 170 when I wrapped. I was also using Kingsford original charcoal, forgot to mention earlier. I also have my doubts about the fuse method of lighting the charcoal. It seems to me that anytime a brickette would...
  9. jstin120

    New to charcoal -Creosote

    Thanks for the responses. It very well could just be the difference that I am not used to. I could still taste the bitterness and tinglyness several hours later. I added the wood chunks while cooking on top of the burning coals. I used the typical chunk wood from Menards or Home Depot...3...
  10. jstin120

    New to charcoal -Creosote

    My trusty gas smoker finally gave out on me last spring and so I have been using my Weber Kettle. Yesterday was my first long cook with it. Was able to maintain temp (225-250) for 10 hours, but the pork shoulder tasted very bitter. I haven't noticed it this badly on the shorter cooks...
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