Tried some ribs and a chicken on new smoker with all wood two very different taste

[dillons]

Just yesterday i smoked two racks of ribs with the 3-2-1 method and a whole chicken. one rack of ribs and the chicken turned out great (sorry no q-view dont have a working camera). The other rack of ribs however when you bit into them made your tounge and mouth tingle. i covered both racks of ribs and the chicken with foil also. the rack that made your mouth tingle when bitten into was farthest away from the firebox opening and the other rack was closest to it for three hours then i flopped them for the next three hours and was wondering why i got the tingling with one rack and not the other and not on the chicken either. what would cause this im really

PLEASE HELP

 

[pineywoods]

If you got that taste it was creosote and not for sure why the others didn't get it.

 

[bmudd14474]

I agree with him. What kind of smoker and what wood? Did you have heavy smoke or TBS?

 

[dillons]

i had thin blue smoke and the wood was a 1:3 ratio of hickory and apple and both slabs of ribs were covered with foil and i have a smoke hollow smoker and grill i would upload a pic but dont know how to sorry. and any answer as to why ceosote would form on one and not the other

 

[mikesr]

Does it look like this?

It might take a full-blown scientist to figure out why one did and one didn't, but here's what i do in my Smoke Hollow:

I make up a couple of packs of chips in aluminum foil, poke a few holes (not many) in them. Next, I place a sheet of aluminum foil over my chip bucket cover (underside) and poke several holes in that. Most of the creosote collects on the foil on my cover. When I want to replenish my chips I just lift off the lid, take out the burned up pack, and drop in a new one. I'm still not convinced whether or not soaking chips is good or bad.

 

[dillons]

No my smoker does not look like that my smoker is on the sams club website and its a charcoal wagon smoker and grill and it is a all wood burning smoker not a charcoal smoker at all like i said would post a picture but have no idea how. could this have happened because the temp difference on either side because i cooked one on one side for three hours then i cooked them on the other side for three hours. would a low temperature make the build up of creosote on one and not the other

 

[pike]

He described a type of offset but that is a mystery.

 

[mballi3011]

I agree with Jerry (pineywoods) and Brian (bmudd) with the whole cresote thing. Now does your smoker have a smoke stack and if it does did you close the exhuast vent on it. If you did you need to run it wide open so the old smoke will be able to get out.

 

[dillons]

my smoker has three different vents two on the lid and one on the bottom of the smoking chamber opposite the firebox and i had them all wide open the whole time is this forever going to remain a mystery that i will only be able to pull off LOL

 

[coacher72]

If you have the model I've seen at Sam's there is no smoke stack. Creosote has to be the problem. I've learned on this site that preheating the wood helps with having a cleaner burn. It is the only way I can get and maintain the TBS.

 

[dillons]

i also preheated the wood did not put the meat on until i had TBS and would creosote still form if i put foil over the top of the ribs im confused

 

[pineywoods]

I don't know what smoker you have but if the smoke comes in from under the grate (which most do) and you have foil over the ribs then yes it very well could lead to creosote and would probably make it more likely than not having the foil over the ribs as it would tend to trap the smoke in. The tingling of the tongue is classic creosote thats why we are all saying thats what it is

 

[caveman]

Follow the instructions at this link, verbatim & you will be posting pics in no time. And don't let this set you back. Just listen to what the folks are telling you in their posts & things should work out next time.

http://www.smokingmeatforums.com/for...ad.php?t=82034

 

[dillons]

Thanks for all of the help guys i am firing up the smoker this weekend again and trying again i hope things go better for me this time