Clint
TVWBB Olympian
I was cooking several racks of ribs for a family wedding reception, and during one of the 3 times I cooked ribs I added a lot of unlit coals trying to force the cook to go faster (time was nearing 11:00pm on a work night). I don't remember all the details but there was an off taste to me on those racks. I think I just poured a lot of KBB into the charcoal ring & re-assembled the cooker. I went back out & noticed a thick smoke & might've disassembled the cooker.. it's been a while and I kind of tried to forget that cook...
I was doing things differently for this series of cooks so there were a few variables (started using chunks instead of chips, so maybe the amount of smoke was part of the issue).
I wanted to avoid this during my following brisket cook so bad that I actually set the mid-section / briskets / lid of my WSM aside from the bottom bowl for nearly an hour each time I re-fueled to make sure I didn't get any of that off flavor. I wasn't running a thermometer so I can't speak to the temps.
The minion method is so popular and I know the details I provided are limited, I just wonder if you have any insight on how to avoid off the off flavor.
I was doing things differently for this series of cooks so there were a few variables (started using chunks instead of chips, so maybe the amount of smoke was part of the issue).
I wanted to avoid this during my following brisket cook so bad that I actually set the mid-section / briskets / lid of my WSM aside from the bottom bowl for nearly an hour each time I re-fueled to make sure I didn't get any of that off flavor. I wasn't running a thermometer so I can't speak to the temps.
The minion method is so popular and I know the details I provided are limited, I just wonder if you have any insight on how to avoid off the off flavor.