Third (over) smoke

[biggus_richus]

I've just tipped my hit rate back in the wrong direction; three smokes, two disappointments.

This weekend, I picked up two racks of spare ribs from my local butcher. Ran out of cocoshell briquettes, so I got a bag of regular Supagrill lumpwood. I put a chimney of unlit charcoal into the WSM and topped it off with about a third of a chimney of lit. The charcoal quality was poor - quite a lot of small stuff in there and a few briquettes too (?). The fuel gave off quite a bit of smoke when I dumped the lit charcoal in, so I gave it a while to settle down and come up to temperature. Meat in, wood on - 1 chunk of oak, 2 of apple.

The end result? Well let's say even from the few ribs that didn't head straight to the bin, I still feel this morning like I've smoked 20 Lambert and Butler.

There wasn't much of a smoke ring on the meat, but smoke was being generated throughout the five hour cook. Think maybe the oak was too much. But can the minion method generate charcoal smoke and taint the food? Also, as there were only two racks of ribs this time out, I didn't bother putting them in a rib rack; can laying them flat on the grill (meat side down) also affect the smoke pick up?

The good news in all of this is that I am least learning temperature control...

[All Weather Griller]

Hello Buddy sorry to hear about the mare. There is a lot of debate on the Minion method and undesirable tainting of your food but to be honest I do it using the restaurant lump only.

I am certain that different fuel types will give off different flavour profiles based on the types of wood the charcoal has come from even if they are in the same bags. Generally, you're looking for a nice clean smoke, not white or greyish but more of a blueish colour to it. I have found that you can get a cleaner burn with good airflow through your cooker.

Oak, like mesquite can be over used very easily, I would be tempted to start out with Beech, Hickory, Apple or Cherry initially until you get a better feeling to the level and depth of smoke that you like, then try changing to the stronger woods. English Oak is much stronger that American Oak often referred to as White or Post Oak.

Things to watch out for would be a nice clear grate once your charcoal is in, if there are lots of small pieces and dust there is likely to be a problem with air getting to your fire. I know you probably do this but alway clear out your ash beneath the charcoal grate. Generally if you need to choke your fire for temp control do it from the inlet vents and always try to allow plenty of exhaust.

Another thing I do is to leave the equipment disassembled for 10 mins or so after pouring on the hot coals.

Just one question and I'm sure you have already stated this somewhere else on the forum but what cooker are you using? Are you using water too?

Cheers

Adie

[biggus_richus]

Hi Adie,

I'm using a 47" WSM and water in the pan. I cleaned out the ash and gave the food grill a good scrub after the last cook a week ago. Always keep the top vent open, and for yesterday's cook, all bottom vents were fully open. Although there were a lot of small pieces of charcoal, it was the easiest cook I have done so far.

I don't have a Makro card, so I'm struggling for restaurant grade lumpwood. I normally use cocoshell, but have only found it on the way to/from work.

I think, on the basis of this past weekend, I will leave the oak for shorter cooks for now.

Cheers,
Rich.

[All Weather Griller]

Ah ok. Everything sounds to be right. Depending the quantities you could contact either Barbequick or Liverpool wood pellets for mail order. They do deals for society members.

[Zippy]

Ran out of cocoshell briquettes, so I got a bag of regular Supagrill lumpwood.

That's your problem right there imo. Nothing like the overly-smoky flavour of a dirty burn. eugh. Since I purchased my WSM I started using restaurant grade lump, and will never go back to anything else. If you're having trouble getting hold of any, try here:

http://www.bigkproducts.co.uk/Product-R ... al_22.aspx

you'll have to pay for delivery but if you have space for a fairly bulk order then it softens the blow. The top of the range Big K stuff is, imo, better than the 'blue bag' charcoal I have used. Although i'm not sure if it is the same blue bag stuff others on here pick up from Bookers and elsewhere. The pics I have seen of that stuff look like it comes in one of those nylon weave bags whereas the stuff I have found (that I actually bought from a butchers in reigate) was in a paper bag. Anyway, i digress...

My only other piece of advice is always keep your ribs bone side down. I'm sure opinions probably differ on that tho.