So today I took my new basket for a test drive in my LSG 24x48 paired with KBB, almond wood chunks, FireBoard 2 with the fan. It held temp well but had substantially more white smoke than I would have preferred. I ended up pulling the ribs and chuck to wrap and finish in the oven because I feared the bitter creosote taste.
The bitter over smoked flavor is definitely there but I’m hoping it will dilute in theTroutman Texas red chili.
my question is this...what is everyone’s method when using a FireBoard fan and charcoal/chunk combo? I never really saw thin blue smoke at all...am I doing something wrong?
the idea of set and forget in an offset is alluring but not at the price of flavor.
As alway, thanks for your guys’ input and wisdom!
Jake
The bitter over smoked flavor is definitely there but I’m hoping it will dilute in theTroutman Texas red chili.
my question is this...what is everyone’s method when using a FireBoard fan and charcoal/chunk combo? I never really saw thin blue smoke at all...am I doing something wrong?
the idea of set and forget in an offset is alluring but not at the price of flavor.
As alway, thanks for your guys’ input and wisdom!
Jake
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