Hello! New member here. I use a 18" Weber Smokey Mountain and usually do pork ribs and full chickens. I use Kingsford Charcoal and Kingsford Wood Chunks (not chips). All of my smokes, and especially chicken smokes, tend to have an arcid, "campfirey" taste to them, similar to what your clothes smell like after a night at the campfire. The ribs are less affected, possibly because my rub and sauce go a long way towards re-covering this off note back up. But it's there, and it makes for meat that's not as good as what you get from the roadside pros.
Some facts:
- I always use chunks, not chips. Kingsford brand.
- I use the "minion method" to light the smoker, with 3 wood chunks already in place when I light,
- I let the starter chimney settle down to clear smoke before I add it to the WSM. I put the meat on within single digit minutes after putting the lit chimney coals into the smoker bowl.
- I fill the water pan with water every time
- Temps hold very constant around 215-225, the WSM does a fantastic job of this on its own. Temps are based on lid's thermometer only.
- I usually see steady white-to-clear smoke for about 45-60 minutes after this. I used to add more chunks after this but I no longer do, since this seems to reduce the campfirey taste that I get when finished.
- Meat has usually marinated overnight and is brought out to rest at room temp for about 30-60 minutes before being placed on the smoker.
Thanks so much for any thoughts or help!
Some facts:
- I always use chunks, not chips. Kingsford brand.
- I use the "minion method" to light the smoker, with 3 wood chunks already in place when I light,
- I let the starter chimney settle down to clear smoke before I add it to the WSM. I put the meat on within single digit minutes after putting the lit chimney coals into the smoker bowl.
- I fill the water pan with water every time
- Temps hold very constant around 215-225, the WSM does a fantastic job of this on its own. Temps are based on lid's thermometer only.
- I usually see steady white-to-clear smoke for about 45-60 minutes after this. I used to add more chunks after this but I no longer do, since this seems to reduce the campfirey taste that I get when finished.
- Meat has usually marinated overnight and is brought out to rest at room temp for about 30-60 minutes before being placed on the smoker.
Thanks so much for any thoughts or help!