Hey everyone! Wasn’t exactly sure where to post this but since it’s about some rib cooks, figured here would be fine.
Long story short, i started with an electric smoker, then graduated to a traeger, and now I’ve been tinkering with a Weber kettle with a SNS. I’ve gotten pretty consistent with my traeger. Producing some good results that even my picky wife likes.
I’m about 8 cooks (St Louis ribs) in with the kettle & sns combo and I’ve been incredibly disappointed. Frankly, I’ve taken one bite and thrown the whole racks out. Terrible charcoal taste. The first couple cooks I didn’t let the charcoal burn long enough before putting the ribs on (too much white smoke). But my last few cooks I’ve let the coals ash over and the temp stabilize before throwing the meat on. For the most part, I’ve kept the meat prep the same as I would on my traeger. I’ve been using briquettes and 3 or so wood chunks for each cook.
I understand that there will be some taste difference with pellet vs charcoal but, I’ve had good BBQ on charcoal before (BGE most recently) cooked by others so I think the issue is more in the cook than in our tastebuds.
Did any of you that went from electric or pellet to charcoal have to make any seasoning adjustments to get similar results?
Thanks!
Long story short, i started with an electric smoker, then graduated to a traeger, and now I’ve been tinkering with a Weber kettle with a SNS. I’ve gotten pretty consistent with my traeger. Producing some good results that even my picky wife likes.
I’m about 8 cooks (St Louis ribs) in with the kettle & sns combo and I’ve been incredibly disappointed. Frankly, I’ve taken one bite and thrown the whole racks out. Terrible charcoal taste. The first couple cooks I didn’t let the charcoal burn long enough before putting the ribs on (too much white smoke). But my last few cooks I’ve let the coals ash over and the temp stabilize before throwing the meat on. For the most part, I’ve kept the meat prep the same as I would on my traeger. I’ve been using briquettes and 3 or so wood chunks for each cook.
I understand that there will be some taste difference with pellet vs charcoal but, I’ve had good BBQ on charcoal before (BGE most recently) cooked by others so I think the issue is more in the cook than in our tastebuds.
Did any of you that went from electric or pellet to charcoal have to make any seasoning adjustments to get similar results?
Thanks!
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