Getting the right amount of smoke for taste

[smallz]

I smoke on an offset and I find the cleaner I run my fire with TBS as much as possible the less smoke flavor I have. That suits me fine. When I first started and was learning my fire control I would get more thicker whitish smoke and it was to strong for my taste. Everyone has their preferences though. So you have to find what you like and how your cooker runs best for what you want.

I agree. Right now I am just learning how the smoker reacts to settings and how much wood does the best for ribs. I am not trying to move between different types of meat. Just want to learn ribs and chicken and ease my way along and get these right first. What is TBS?

 

[jaxgatorz]

I agree. Right now I am just learning how the smoker reacts to settings and how much wood does the best for ribs. I am not trying to move between different types of meat. Just want to learn ribs and chicken and ease my way along and get these right first. What is TBS?

TBS = Thin Blue Smoke

 

[Redicans]

As jaxgatorz said. Thin Blue Smoke. I have never run a gravity feed smoker before so not sure how or if you can get TBS. It sounds like you're on the right track though in experimenting how your smoker runs. Keep at it and you will get it dialed in for sure!

 

[Smokin Okie]

The ribs both looked good but the one set did look like too much bark to me. He didn’t get much of a smoke ring he said. Is that because the ribs were hanging vs. laying horizontal?

Thanks for the videos.

Sometimes I get a smoke ring on ribs, other times not. But its really over rated. Its a chemical reaction between myoglobin and gases in the smoke.

Its explained here

Mythbusting the Smoke Ring: No Smoke Necessary!

Smoked meats often have a pink layer below the surface called the smoke ring. But you don't need smoke to create it!

amazingribs.com