I'm sorry if this has been answered before just alot of info here can't see to find the answer. I made ribs this weekend had some trouble with the temp(too low then too high) and it seemed like it was pouring out smoke. I used 4 small foil packs of wood chips and when the ribs were done the smoke flavor was almost overpowering. Any help would be appreciated.
Too much smoke??
- Thread starter Jim J.M.
- Start date
Mike Freel
TVWBB Pro
I would suggest using a couple of fist size wood chunks rather than the chips.
Mike
Mike
Dave Russell
TVWBB Honor Circle
I too use about the equivalent of two fist sized chunks, but use five or six smaller chunks and bury all in the unlit coals. Only one little chunk will be hickory, and the others will be a fruitwood.
John Ford
TVWBB Pro
Ribs have a lot of surface area & are more easily over smoked . If you under smoke food it's still very tasty, over smoke you already know. It's also hard for the cook to taste the amount of smoke while cooking you become desensitized to the smoke flavor. I use just 1-2 chunks with ribs or chicken, more with brisket & with a butt it's hard to over smoke as the crust gets mixed with interior meat.
Dave Russell
TVWBB Honor Circle
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Ford:
Ribs have a lot of surface area & are more easily over smoked . If you under smoke food it's still very tasty, over smoke you already know. It's also hard for the cook to taste the amount of smoke while cooking you become desensitized to the smoke flavor. I use just 1-2 chunks with ribs or chicken, more with brisket & with a butt it's hard to over smoke as the crust gets mixed with interior meat. </div></BLOCKQUOTE>
John makes a great point. If you notice in Chris A's cooking topics, he used SEVEN fist-sized wood chunks for his renowned Mr. Brown pork butt cook. That's a LOT of wood. However, in his Texas spareribs documentation, he only used FOUR 3x2x2" small chunks of wood. That's a BIG difference.
The only other thing I'd add is NOT to add any wood during the cook, especially for ribs or chicken. The temptation is there, especially when you cut back on wood and miss seeing the smoke. It doesn't take much, and you don't need visible smoke for much of a rib or chicken cook to get the flavor.
http://www.virtualweberbullet.com/rib2.html
Ribs have a lot of surface area & are more easily over smoked . If you under smoke food it's still very tasty, over smoke you already know. It's also hard for the cook to taste the amount of smoke while cooking you become desensitized to the smoke flavor. I use just 1-2 chunks with ribs or chicken, more with brisket & with a butt it's hard to over smoke as the crust gets mixed with interior meat. </div></BLOCKQUOTE>
John makes a great point. If you notice in Chris A's cooking topics, he used SEVEN fist-sized wood chunks for his renowned Mr. Brown pork butt cook. That's a LOT of wood. However, in his Texas spareribs documentation, he only used FOUR 3x2x2" small chunks of wood. That's a BIG difference.
The only other thing I'd add is NOT to add any wood during the cook, especially for ribs or chicken. The temptation is there, especially when you cut back on wood and miss seeing the smoke. It doesn't take much, and you don't need visible smoke for much of a rib or chicken cook to get the flavor.
http://www.virtualweberbullet.com/rib2.html
"Does it matter when you put the food on?"
Yes, the more time in the smoke, the more smoke flavor.
This you'll have to play with to get it right for your taste. For me, if it's a heavy piece like butt or chuck, I put it on shortly after assembly. For lighter pieces, like chicken or turkey, I put it on when it's at temp.
Yes, the more time in the smoke, the more smoke flavor.
This you'll have to play with to get it right for your taste. For me, if it's a heavy piece like butt or chuck, I put it on shortly after assembly. For lighter pieces, like chicken or turkey, I put it on when it's at temp.
BradP "p-nut"
TVWBB Fan
Make sure to not close the vent in the lid or the smoke has no where to go and will cause the meat to get bitter with smoke flavor.
Frank Eriksen
TVWBB Super Fan
What? Wood chips in a WSM. Defeats the whole purpose in IMHO. Get some wood chunks. I buy a couple of bags of Weber hickory. According to Slap Yo Daddy BBQ for:
Chicken 1-2 fist sized chunks
Ribs 3-4
Butts and Briskets 6-7 chunks
Chicken 1-2 fist sized chunks
Ribs 3-4
Butts and Briskets 6-7 chunks
Frank Eriksen
TVWBB Super Fan
Jim - didn't mean to make that sound so harsh. I'm somewhat of a newbie myself. Got my first WSM in May 2010 and I'm surprised I was able to put it together. The only thing I figured out on my own was that the big round thing with the thermometer must be the lid... Seriously though. You'll be much happier with wood chunks. Go to this link http://tvwbb.com/eve/forums/a/frm/f/425100764 it helped me a lot. Or just go to main forum page and scroll down to Q&A with Harry Soo. Have fun. And remember if you like it - you did it right!!!
Mike Durso
TVWBB Super Fan
yes.. you can have too little or too much smoke. and depending on the type of wood, that will also impart a lighter or harsher flavor.
but also i've been in extensive testing were meat will only absorb so much smoke. once it is saturated, it won't absorb any more no matter how hard you try.
The best thing to do is make notes. in addition to the type of food, time and temp., include type of wood, approx size and quantity.
Start with less wood, next time add a little more. when changing to a new wood, start with a little.. vary only one item with each cook.
it sounds like a lot of work, but after a few cooks, it becomes more and more casual and less like work.
enjoy experimenting. That's how all of this started.
we expect a full report on monday!
but also i've been in extensive testing were meat will only absorb so much smoke. once it is saturated, it won't absorb any more no matter how hard you try.
The best thing to do is make notes. in addition to the type of food, time and temp., include type of wood, approx size and quantity.
Start with less wood, next time add a little more. when changing to a new wood, start with a little.. vary only one item with each cook.
it sounds like a lot of work, but after a few cooks, it becomes more and more casual and less like work.
enjoy experimenting. That's how all of this started.
we expect a full report on monday!
Mike Durso
TVWBB Super Fan
and oh yeah.. i've used chips too when i ran out of chunks. meh.. just use a little less. wood is wood, afterall, but you need less.