So I have used my Weber 18 a few times now - chicken wings, baby back ribs and a turkey breast. All 3 of them came out okay but the flavor had a little too much smoke compared to when I cooked on a propane smoker. I am using a
charcoal starter and then putting wood into the pan with the charcoal. I am using mostly hickory, cherry and apple chunks in with the charcoal. Once I get to temperature, I am closing the bottom vent and leaving the top vent about 1/4 open. Any thoughts on how to get a little less smoky flavor?
Hickory can have a strong smoke profile for poultry - so use it sparingly. Apple and cherry should be fine as they're considered milder woods. Any of them should work well with BBs.
A couple of questions come to mind:
1. What temp are you shooting for?
2. Are you using a full
charcoal starter or a partially filled starter?
3. Lump or briquettes?
4. Water in the pan or not?
5. Are you relying on the Weber therm or an aftermarket?
6. Color and density of smoke?
Just guessing here, but it sounds like you used a full
charcoal starter of lit coals, and dumped them over the top of the charcoal ring full of unlit coals and your wood chunks. With all your vents wide open the wood probably caught fire and temps rose quickly then you tried to snuff it or choke it down using the all the vents including the top vent. Creating stale bitter creosote taste in your food.
Next time try filling the charcoal ring up and create a dimple in the center of the ring(right down to the charcoal grate). Bury a couple of chunks of wood a various places in the charcoal. Use your starter and lite 6 to 8 briquettes. Open all your vents including the top vent. Dump the lit coals into the dimple. When your temps are about 35* from your target temp start shutting down the bottom vents. Make one adjustment at a time until the temps stabilize(takes about 15min.). When your temps are stable and your at your desired temp then add the meat. It will take a little bit of time the first few tries you do this but it will go quicker once you know what temp your
WSM likes to baseline at. Once you know how your
WSM works you can make adjustments to run it at high or lower temps.
Things to remember, top vent is always open except in extremely rare circumstances, and just because you don't see the smoke doesn't mean it's not there. Use your nose.
If I'm incorrect with how I think you started your
WSM then disregard this message. If you have any other questions please ask. We've all been there at some point, and want to help folks out by sharing our experiences both the good and bad.
Chris