will too much smoke make the skin tough on ribs or any meat for that matter? or does the smoke only make the skin darker and not affect texture? just a probably silly question for a newbie smoker!!!
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I can't picture smoke,itself,making the surface tough.
I suppose enough creosote could build up,on the surface,that when it cooled/dried,it could be a different texture.
I suppose enough creosote could build up,on the surface,that when it cooled/dried,it could be a different texture.
Interesting question, hadn't thought about it.
Smoke will draw moisture out of the meat, so it could have an effect if you smoke to long, but in that case I think it's more heat having the effect.
Too much smoke usually is an issue for taste and appearance.
Smoke will draw moisture out of the meat, so it could have an effect if you smoke to long, but in that case I think it's more heat having the effect.
Too much smoke usually is an issue for taste and appearance.
I agree with Smokin on this one. I would think it come from cooking too long and drying the outside out.
Smoke is heat. Is it high temp smoke or low temp smoke?
Watch that "too much smoke." Ribs can get bitter quick! Too expensive to mess with with. Start low and work your way up. Take notes on type of wood, weight, etc.
Just my $0.02
Just my $0.02
I use an FEC and when I cook ribs, I cook at temps in the 235-245 range. I would not use temps below 200 as that would produce too much smoke. And as Wheelz points out, too much smoke can leave the ribs bitter.