I set up my Weber kettle for a 6 hour cook of a rack of St Louis rib rack. I set up the charcoal in a line, lighting the start of the line with a few glowing charcoal. I put wood chunks along the line. I adjusted the temperature using top and bottom vents to cook at 225F. The ribs were very good, however they had a heavy smoke flavor. I am guessing that it comes from the line of charcoal, as each briquette gets lit, it gives of the so-called bad smoke. It seems that, using the Weber kettle and this technique for a long cook, there is no way to avoid the bad smoke because each of the briquettes have to light.
Does anyone have an idea how to avoid the bad smoke during a long cook on the Weber grill? Or is this just the limitation of the Weber for a long cook?
Also, is there any way to use only (already lit) wood on the Weber and thereby having only the good smoke?
I would greatly appreciate any comments/suggestions.
Thanks.
Does anyone have an idea how to avoid the bad smoke during a long cook on the Weber grill? Or is this just the limitation of the Weber for a long cook?
Also, is there any way to use only (already lit) wood on the Weber and thereby having only the good smoke?
I would greatly appreciate any comments/suggestions.
Thanks.
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