Need help with my WOOD!

[dvdslw45]

Been a while since I posted anything and haven't really been cooking outside much over the past few years but yesterday I got the itch to make some ribs and thought I'd try using an all wood fire with no lump coal. The ribs were great but I'd say they almost had too much smokey flavor. I did get a box of hickory sticks from Walmart so maybe that's where I screwed up, not sure, but it was a last minute cook.


So after eating last night I wondered if there is a way to dial back the smoke using all wood or should I go back to using lump coals as a base and only add a few sticks at the beginning for flavor? Maybe a milder type of wood? Smoker is an offset that runs right at 225-250 once coals are established.

 

[Dustin Dorsey]

You might try running a slightly hotter and cleaner fire in that 275 range. Wood selection might help. Hickory is pretty strong. You might try some oak. Kiln dried wood isn't ideal but it works. It usually is too dry and gives you less smoke flavor.