British BBQ Society Forums

Yeh, good point about step by step learning.

I know my rubs and sauces are ok as i've not had a problem cooking them in the oven many times before at 250f/125c approx.

The issue is definately with either the fuel (most likely) or wood chips that i used.

I think the problem was most likely not having a good burn rate or the adding of cold unlit coals causing a none desirable creasote type extremely white smoke aresulting in the horrible taste!

I will be cooking some more ribs mid week when my new premim one touch arrives and will do one with S&P and the other with my standard rub and see how they go, i will also start with a "small" handfull of hickory chips at the beginning as you say so the meat gets smoked not the sauce.

This time though will only add lit coals and hopefully get a better cleaner burn due th being able to control the temp better because of the onetouch bottom vents!

Thanks

Andy

I'veheard before that the minion method causes problems with briquettes similar to the one you've mentioned. Never heard of it with lumpwood before, but could be that.

I think you've done the same as me - get it right in the oven first (where you have more control) so when you move to the barbecue you're only really worrying about controlling the temperature and smoke.

Good luck!

Steve W

Thanks Steve

I've never had this problem using a) the minion method or b) adding unlit coals (though if I'm adding unlit I only ever tend to add a handful at the time) with either briquettes or lump.

I tend to only add wood at the start of the cook.

My *guess* is either your fuel wasn't burning cleanly or you added too much wood. Was there much smoke coming from your BBQ? In general once lit you shouldn't be seeing much.

Another thought is the charcoal could be old stock and have become damp so it smoulders for a longer period rather than ignites, if that's the correct word for lit charcoal, which causes excessive smoke. Was this fresh charcoal or had you had it for a while, mind you you have no control over how B&Q store their stock.

I'd be very supprised if wood is the issue here as Andy said in his original post that he only used a handful of chips which isn't going to be enough to give it the acrid taste.

Where Andy has mentioned he poured in very dusty charcoal i would supect this was the issue.

If moving onto briquetts, make sure you buy a decent on like heat beads or webber are a couple that i've used and been happy with, some of the own brand ones can have all sorts of filler in them.

Personally i've not had a problem with unwanted flavour when using good briquetts with the minion method, the only time i did have this was when using some jack daniels ones a few years back.

It was ok from the beginning (smoke wise) until i added the second lot of charcoal then it smoked like mad for around 5 mins.

It did smoke quite allot when i added the hickory pouch too though, one handfull of soaked chips in a foil pouch..
Im not sure which it is but will only add lit coals to the Q from now on!

Is the minion method where you have a pile/line of unlit coals in the Q then add lit coals to one side to get a longer burn time from the coals?

Im going to try it next time without wood and by only adding lit coals then see how that works!

Thanks for all the responces by the way guys

Andy

There are good videos on Youtube, but basically raid your local cafe for a large baked bean tin, wash it out take both ends off. Then place it in the fire basket, surround it with unlit charcoal, add 1/2 chimney full of lit and ready coals into the tin, then carefully lift out the tin leaving the coals in the centre.

keith157 wrote:basically raid your local cafe for a large baked bean tin, wash it out take both ends off. Then place it in the fire basket, surround it with unlit charcoal, add 1/2 chimney full of lit and ready coals into the tin, then carefully lift out the tin leaving the coals in the centre.

Ahh i see, righty ho.

How long will half the Q lined with coals last using thi method?

Joining the conversation late but no one seems to have mentioned putting the rub on 24 hours before the cook, if you have a high salt content I would expect your ribs to be more like bacon before you start the cook which wouldnt have helped the flavour.