Discussion in 'Pork' started by wrigley, Jul 23, 2011.
I think I'm going to try roughly 4 hrs without foiling and no wood chips!
Why? Have you tried the 2-2-1 method for BB's? If your not using chips then why not just cook them in the oven? It would be a lot easier.
Yep, hard to call it smoking without some wood for smoke.
Maybe should you boil them first!!
hehheeh just kidding ok.....
Yeah.......last time. They turned out very "ashy" and the hickory taste was overwhelming. Should I try a different kind of wood chips?
Yes, but don't give up on the smoke. It could be the amount of wood used, not so much the wood itself, but I prefer an apple, a cherry...something like that. What smoker do you have? We're here to help...but you need to give us specifics and ask anything you want.
What they said; a lot isgetting used to how your particular unit works. And lioghter smoke is better for Ribs,either BB's or Spares. good luck and send Q-view.
Stan aka oldschool -
I have a Lowes Master Forge charcoal smoker. I have smoked some very good chicken so far. Only attempted BBR once and they didn't turn out too well. I did the 2-2-1 and like I said above ashy, overwhelming hickory taste, and overcooked. I figured I'd try 4 hrs vice 5 and see what happens. My temps were 225-240 the entire smoke. Thanks
Use a lighter wood like apple and see how that works for you.
Thanks.............soak the apple woods or not?
Your choice. Either way works. Just remember, keep the smoke light though. Don't over do it, you want thin and blue.