- Jun 20, 2007
- 45
- 10
Let me start by saying I am new. I tried to smoke some ribs last weekend over oak logs. For six hours smoke poured out of the smoking chamber. The temp was around 250. The ribs were very juicy and moist. But they had the most horrible flavor. It was a bitter and strong after taste and the oak over powered the meat. I did restrict the chimney and have read about the side effects of that. But before i start my next adventure, if I leave the stack wide open and control temp with intake, can to much smoke cause the same affect? Should I use charcoal instead and limit the use of wood to just a few hours with oak and hickory chips, instead of using just oak and hickory logs. What is everyones thoughts?
fred
fred