puzzled about my ribs
1 Attachment(s)
Attachment 88223Cooked ribs for thanksgiving. Thought they turned out nice but had the strong creosote taste. Done everything the same as a month ago but with different results. Cooking on a WMS but with a Pitmaster IQ temp control this time. Any suggestions on might of happen!
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Just a guess but was it significantly colder out today than the last time? That can cause the more of the smoke to condense into the stuff that makes the creosote taste. I have to cook slightly hotter when it's colder to keep that from happening.
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Was colder but I cooked in my garage with heat so not sure if that's the answer.
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Did the fire burn clean the whole cook, especially the beginning of the cook?
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Did you have water in the pan?
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was the top vent closed down any?
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Creosote comes from incomplete combustion, usually due to bad draft, not enough clean makeup air or a restricted exhaust. How well vented was your garage? A smokey atmosphere will choke a fire if you can smell it it's enough
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The odd flavor could have been from the drip tray...It can burn the grease and give off a creosote flavor...Just a thought...
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How do you have a bad minion set-up?
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Snake method is good, the coffee can method and you know i like to burn from the edge outward. |
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+1 on the wet wood or bad combustion. Make sure you have doors or windows open when grilling in your garage. Just ask Brad Delp. |
The garage was well ventilated. used the minion method with half chimney to start in center. smoke was flowing heavy at first then thinned as it normally does. didn't have water in bowl at first but added because it was running a little hot
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