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mike that was the original burn in, no meat on the grill, just fired it up and played with it for a few days, kept the temp at 250 with no problem, got plenty of hickory and apple cut and drying, I think you told me about the Q Joint earilie, anyway been reading a lot but figure on hands would be best, first ribs and butt were perfect, them ribs came out like dammmmmmmmmmn good. thanks for the tips.
try Pecan wood. It's awesome and doesn't leave a bad taste on ribs like Hickory will if you put to much smoke on it
thank's don I will try the pecan wood, I about got this cooker figured out, cooked for the fourth in the rain, that was a bummer, but the ribs came out real good.
That's a cool rig, beagle. Good luck with it.
That bad bitter taste is creosote produced when your fire is not burning correctly. Generally, not enough air supply causing heavy smoke. Could be green or wet wood also.Quote:
Originally Posted by DonDon
Your smoke should be thin and blue, or you may not even see it. If you can smell it you're doing good.
I've smoked a bit. On my 6 smokers.
And I really like pecan. But I really like hickory too. And cherry. And apple. And oak. And peach. And............... :D
I just about got this fire box figured out, best get your wood dry,pack it full, set it on fire let it get to coals the smoke comes out steel blue,and the ribs come out ummmmmmgoooood, also I keep a seperate fire going and if coals are needed just shovel the hot coals in to the box and no more excessive smoke,,,,,, mike I am learning a lot from the QJOINT the last brisket I did came out lookin bad, but tastin so good. thanks all
Brisket usually looks something like a Space Meteorite when it's done :D
You would swear it's ruined, but inside it is oh so juicy and tender.
Glad you're enjoying that smoker