Turning down the smoke flavor

[Mcaponigro]

I recently bought a Pit Barrel Grill. First of all it is absolutely awesome! The only thing I've cooked so far has been pork ribs and chickens. Here's my question.... Is there anyway to turn down the smoke flavor? Im used to cooking ribs on the grill, but now hanging them in the Pit Barrel produces a pretty heavy smoke flavor. Maybe I haven't acquired my smoke taste yet but I was just wondering if I can do anything to cut the smoke flavor. I'm using Kingsford charcoal as recommend by the Pit Barrel folks. Thanks...Mike

[Spinaker]

Maybe, you can use lump charcoal. It has less flavor than Kingsford. To be honest, your not gonna get rid of that smell/taste. Thats kinda why were here. But that would be what I would do in your position. Make sure your not adding any wood to the fire too.
After a bit you'll grow to love that taste.....I hope.

[DWCowles]

I love burping smoke rings

[Jon Solberg]

Don't listen to him Mc. He likes Fritos too.

[DWCowles]

How did you know Jon Solberg? I like the Chili flavor Fritos

[Mcaponigro]

Thanks...I loved the ribs both times I made them. I also made a pork shoulder for pulled pork that came out great. To be honest though, the smoked chickens are not for me lol. I compare this to drinking my Grandpas home made dago red when I was a kid. You really had to acquire a taste for it, but once you did it was like drinking 100 dollar champagne lol

[Huskee]

Chickens are smoke magnets. Being such a mild meat they really broadcast that flavor. A hotter quicker cook may be best to limit smoke exposure on your chicken. Do you have nay other cookers you could use for them?

[THoey1963]

Yeah, chickens are a smoke sponge. One chunk of cherry is enough for me. What sort of grill were you cooking on before? If you are only using KBB, there shouldn't be too much smokey taste...

[CurlingDog]

Mcaponigro it pays to have multiple outdoor cooking aparatus (and i remind the wife of this all the time... she's starting to come around). If you are looking to get away from a heavy smoke flavor, look to a pellet grill or gas grill to gain control over that element of the cook. I think you will find yourself gravitating back to the PBC soon enough!

[Butterman]

+1 on the pellet smoker for a lighter smoke. No issue over smoking with my RecTec. I've done solid chicken, turkey and lamb without them being overpowered.

[Jerod Broussard]

How hot are you cooking the chicken? How long do you preheat? How are you lighting?