I ain't got no smoke!

[pawebb]

So I am taking my new char-griller (w/ SFB) on her maiden voyage by trying to smoke some ribs. Thus far (2hrs in) I have been able to peg the temp at 225. For the fire I used charcoal and then added mesquite wood around the edges. I had a little smoke earlier and then it disappeared. I have added a couple of pieces of wood on top of the coals thinking that might help but so far nothing! Are my ribs going to taste like CRAP? How can I make it smoke?

Thanks in advance!

 

[smokebuzz]

Shouln't be a problem, you just got lite smoke. some charcols don't emit a lot of smoke. beats the heck out of the billowing puffing smoke that you get when you got too much wood and the temps are already where you want it and you have to choke it off to keep the temp down.

 

[earache_my_eye]

My guess is he got some REALLY thin blue goin' on!

a few chips here..a few chips there...you'll get plenty of smoke!

L8r,
Eric

 

[sumosmoke]

Here's a link to a thread that talks about "how much smoke is too much?"

Most important, keep your temp at 225, don't increase the temp to "make" smoke. From your original post I'm assuming you're using mesquite chunks around the edges of the smoker? If so, make sure they are over direct heat to get them charred and then they will generate that smoke you're looking for.

 

[husker-q]

Caution on the Chargrillers - not sure if you are using the stock temp guage on the smoker but if you are - it will run in the neighborhood of 60 degrees low - When my CGP w SFB reads 175 on the stock guage - I'm at about 240 in the chamber. Make sure you are using seperate thermos to measure that.

 

[desertlites]

Ain't! Ain't proper like-like not running yourself through roll call first.Read up a bit from past posts or use the search feature and you will learn alot about us & smoking.

 

[bb53chevpro]

Des is right. Head on over to Roll Call and introduce you self. If you can smell the smoke, you don't have to worry you are still smoking.
Hope this helps
Andy.

 

[pawebb]

I was using mesquite wood. and I have run through roll call. Over looked that earlier.

I kept it at 225 and didn't worry about not having any smoke. Turned out ok for a first run. tender at one end and tough at the other. Guess I am just going to have to go get more meat and try again!

 

[earache_my_eye]

Mesquite is one you wanna be careful with anyway.....can be pretty overpowering with its smoke flavor.

As they say....practice makes perfect......you'll get it yet.......

L8r,
Eric