When am I adding my ribs? smoke related question?

Discussion in 'Woods for Smoking' started by mavven, Sep 25, 2013.

  1. mavven

    mavven Fire Starter

    I tried using the search feature and couldn't find anything. I own the cookshack 009, I have only done a few smokes in it. Something I'm confused about is when to put the ribs on the smoker. Am I putting them in when I put the wood chunks in the wood box? Or am I letting the wood burn down to a light blue smoke and then put them in?

    Reason I'm asking is I feel like they are being over smoked. I am only using a 1.5 ounce chunk in the wood box so I know I'm not using too much wood. Is it because I put the ribs in and then start smoking with the heavy initial smoke?
     
  2. why do u think theyre being OVER smoked? can u taste any bitterness? more info is needed.
     
  3. mavven

    mavven Fire Starter

    yes bitter. You didn't answer my question? I know I'm not using too much wood as 1.5 ounces is not very much. Just want to know if I should let the smoke burn off untill it gets a light blue?
     
  4. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Bitterness usually comes from too much white smoke. I would try waiting till you had TBS.
     
  5. mavven

    mavven Fire Starter

    hey thanks for the advice David. That's what I have been thinking the entire time. I think it's too much white smoke in the beginning. I just wanted to get a idea of when everyone was putting there meat on.
     
  6. diamondmarco

    diamondmarco Smoke Blower

    Mavven, Don't forget to open the exhaust vent all the way. If the smoking wood doesn't get enough oxygen you could be generating creosote which will give you a very bitter taste. Letting it burn hot will lead to TBS.

    Ahhhh, bliss
     
  7. mavven

    mavven Fire Starter

    Hey, no exhaust vent. I'm using a cookshack 009 with the hole opening on top.
     
  8. diamondmarco

    diamondmarco Smoke Blower

    exhaust vent = hole opening on top.  If I'd called it the "hole opening on top" someone would have replied "what hole? I only have an exhaust vent"  [​IMG]   My intent was to make it generic enough so newbies with different smokers could benefit from it.  Hope you find a solution!!
     
  9. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Yes, wait until the smoke is thin and blue. Also try using a milder wood. I know Hickory and Mesquite are really easy to over do leading to a bitter flavor. Pecan, cherry and apple all seem to give a nice mild smoke flavor for me.
     

Share This Page