A Question on Charcoal and Method.

[RichieB]

The 1st time I did ribs on the Kettle, used some apple smoke and they turned out great. I think I let the coals ash over. Saturday I did ribs and chicken breast. My wife requested no smoke as she was not sure if some guests might not care for it. What I did not do is let the coals ash over. Used SnS, 12 coals and Weber starter cube. Then filled SnS. Once they were getting going put the ribs on. Coals were still smoking. When ribs were done about 5 hours @ 225 took them off, put breast on plus some more coals. Chicken was done in about 45 minutes. Again with the new coals more smoke. Both times white smoke. Well the ribs and chicken were smokey and not in a good way. Folks eat it but clearly not like the 1st go round. Luckly, I had done steak tips on a the gasser. High heat quick cook. Declicious.

So I think I am answering my own question. Should you allow for the coals to ash over and no white smoke and once fully lit, then put food on? Input greatly appeciated.

[lostclusters]

What charcoal did you use?

[Troutman]

Good question but I'll bet it was Kingsford. Seems like the KB I've gotten lately has more and more filler, they been smoking like mad. Had a chimney make so much smoke my neighbor thought my house was on fire !! Let them ash over for sure.

[RichieB]

The 1st batch was Royal Oak. That was the last of it, so I went to Kingsford for the chicken. Both smoked. The ribs were off when I put the KBB on.

[Santamarina]

Definitely let them ash over and wait for the white smoke to disappear. Give it time to get going properly and you'll be rewarded.

[Attjack]

Patience, grasshopper.

[RichieB]

That's what I thought, thanks gentlemen. I'll keep saying white smoke bad, blue smoke good.

[JeffJ]

The coals you use to start the fuse should be at least partially white and shouldn't be giving off any smoke. Because the SNS uses a fuse method only a few unlit coals are in contact with the lit coals at any time. Thus, the amount of smoke they give off during a low/slow is minimal. Even fully lit coals produce flavor between charcoal brands. I've discovered this as I've experimented with different brands. For example, fully lit RO/Embers produces an off-putting flavor IMO. I still have 6 bags of Embers (found 14.5 pound bags on clearance for $1.90 per bag) and I'm reluctant to use them now because of that.

[Razor]

You try blending them in with whatever else you use? Might take a while to get through them all but at least you'll eventually have more room for the good stuff.

[JeffJ]

Razor Last night I used a combination of Embers and Royal Oak (Royal Oak makes Embers) and it came out quite good. So, I am a bit more optimistic for my next cook.