BITTER TASTE

Former Member

Ok all you master Q experts,I need some advise.I think I know the answer ,but I would like to here from the gurus of Q.My first outting with my new smokette,i smoked a 5lb butt,and about 2lbs of st.louis style ribs.I used a rub for both the butt and ribbs,let them sit in the frig.overnight covered.smoked the ribs and butt at the same time,the ribbs for 4 hours at 225 and the butt another 3 hours i have a poulder got the temp.to 170 on the butt.The butt came out very good but on the strong smokey flavor the ribbs were down right bitter from the smoke.I used two pieces of hickory from cooshacks box,I Assume are 2 oz.each,so 4oz.of wood,what went wrong to much wood,not opening the door,or too much smoke time.Thanks for every ones help and knowledge,i look forward to a long Q RELATIONSHIP.

9/8/0311:27 AM

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tomMember

Well,I'm no Q xprt,but I'll throw in my $0.02 till some of them get here.

It is easy to oversmoke,in that highly effecient cooker.

It seems to me that some of those wood chuncks may have been up to 4 or 5 ounces,but it
is a long time since I got my Smokette box.

A small diet scale,etc., may help to weigh the chunks.

That doesn't sound like a lot of wood,but maybe reduce by half.

Ribs have a lot of surface to set smoke,but not much meat to absorb it.

The door opening basically just reduces moisture levels and increases cook time.

Sugar and leafy herbs in rubs may burn.

That was not a large overall volume of meat, to take up the smoke floating around in there.

Try it again and let us know.

9/8/031:16 PM

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Former Member

Tom is right, too much wood for the cooker.
I know it's called smoking but a little wood goes a long ways. Cut the wood down to 1/4 of what you used. If that is not enough smoke then add another quarter on the next cook.
Jim

9/8/031:43 PM

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vernonMember

The chuncks should be about the size of a charcoal briquette, or golf ball if that helps any. The top and bottom vent are they unobstructed?

9/8/0310:25 PM

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docMember

Those guys hit the nail right on the head. You may also want to consider the type of wood used. Hickory can be a little strong for some folks. I like oak, apple, cherry, etc along with a little hickory. Just keep at it and it will all come together.

9/9/036:55 PM

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Former Member

By my cyphering you should have used no more than 1 1/2 oz of wood.

9/9/039:11 PM

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Former Member

I've heard it said before, to make sure you don't have any bark on the wood, that the bark gives the food a bitter taste. So, remove any bark from the wood chunks prior to smoking. Think you'll find a big difference. I did it once with mesquite, so I know what they mean.
Good luck.
Gil

9/12/031:37 AM

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wheelzSmmmmoooookin'!

I've been smokin' for several years and have never had a problem with bark on wood - except the first time I used my electric smoker (Smokin'Tex). Maybe the first smoke being bitter is an initiation of some sort

. After the first smoke I have had nothing but great BBQ, ribs, butt & brisket.

Hang in there, you'll figure it out!

9/12/0310:34 AM

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Former Member

My opinion about bark.

It's all bark not bite.

Sorry but pun.

Personally I haven't had one issue with bark on my woods. I have more problem with too much smoke or maybe the kind of wood (Mesquite) but that's about it.

9/12/0311:12 AM

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