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Smoke Flavor using slow n low charcoal setup

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  • frailinryan
    commented on 's reply
    Yeah that's the only thing that annoys me when smoking food, my clothes smelling like an ash tray when I'm done.

  • jfmorris
    commented on 's reply
    Second this. I usually change shirts and wash my face, to get rid of the smoke I smell on myself constantly after tending the smoker or grill.

  • rickgregory
    replied
    Originally posted by tbahder1 View Post
    Update: I tried cooking ribs using KBB (as before) with the SnS and about 250F to 275F. The change was that I used only two chunks of oak at the beginning, not adding wood later. I cooked the ribs for about 3 hours initially, then wrapped in foils for about 1.75 hours, then put sauce on (unwrapped) for about 45 mins indirect heat. WOW!!! What a great flavor. There was no ashy off taste. I concluded that I was using too much wood throughout the cook. I heard this can happen but I did not think it was possible. Also, my sister and brother-in-law loved the ribs too. Thank you all who responded. I will be trying this again soon.
    While it's fresh in your mind, think about what you liked... was it less smoke? A different kind of smoke (less harsh etc)? Then file that away. One ting I like about charcoal smoking is the ability to adjust how much wood you use based on what you want. You might find out that you like, say, brisket or chuck with more wood. Or not. But this is a good baseline from which to start.

    Finally, after you've been smoking, take a shower and change clothes. Sounds odd but when you've been immersed in smoke for hours, the dish itself can taste less smoky to you.

    Leave a comment:


  • DogFaced PonySoldier
    commented on 's reply
    He went back to his old job, he ain't in the poorhouse.

  • tbahder1
    replied
    It’s really different when you do something as a job than a hobby for fun. I feel for your friend, he must have been under a lot of stress.

    Leave a comment:


  • Razor
    commented on 's reply
    Definitely use briquettes in a kettle. You’ll spend your entire day trying to maintain a constant temp with lump. With that said I started using lump in my WSM, but there I have a fan controller that helps keep temps constant.

  • Razor
    commented on 's reply
    I’d add make sure there isn’t a whole bunch of bark on your wood either. If I have a piece or two with bark I’ll do my best to remove it with a cheap screwdriver and a pair of work gloves.

  • DogFaced PonySoldier
    replied
    W00T! Now you're off to the races!

    It's great when something "clicks" in your head based on some small changes you've made and you get to sample the results and find you really love it. I'm glad the community here could help you... you'll find that others fall in love with your BBQ when it becomes 'second nature' to you and you don't think you're really doing all that much.

    Can't tell you how many times I've been told I should open a BBQ joint, lol. I just laugh and shake my head... not a chance, I'd rather provide the meat to friends and family for free for now.

    One of my friends went through this as he became a much more proficient cook, and he LOVED entertaining and such. Spent greater than 7 figures renovating a restaurant and now 2 years later, after struggling the ENTIRE time, he's closed it. I feel for him.

    Leave a comment:


  • tbahder1
    replied
    You guys really helped me by all the great discussions. Thank you!

    Leave a comment:


  • jfmorris
    commented on 's reply
    So good to hear that your second attempt at the ribs was such a success!

  • tbahder1
    replied
    Update: I tried cooking ribs using KBB (as before) with the SnS and about 250F to 275F. The change was that I used only two chunks of oak at the beginning, not adding wood later. I cooked the ribs for about 3 hours initially, then wrapped in foils for about 1.75 hours, then put sauce on (unwrapped) for about 45 mins indirect heat. WOW!!! What a great flavor. There was no ashy off taste. I concluded that I was using too much wood throughout the cook. I heard this can happen but I did not think it was possible. Also, my sister and brother-in-law loved the ribs too. Thank you all who responded. I will be trying this again soon.

    Leave a comment:


  • jfmorris
    commented on 's reply
    Those are not applicable if using the SNS. Look at the lighting guides on the snsgrills.com website. We were going by you saying you burned a "line of charcoal"...

  • jfmorris
    commented on 's reply
    They sell two types - lump or briquettes. I would try both and see what you like best, but I find briquettes are more predictable.

  • jfmorris
    commented on 's reply
    Try Academy, if you have them local, or Lowe's.

  • jfmorris
    commented on 's reply
    Good possibilty on the wood. I place 3-4 chunks of wood on top of the SNS, and as it burns across from one side to the other, they ignite. During the 5-6 hours that ribs take, it will probably not consume all the charcoal and wood.

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