With regard to the hammy flavor, my thought was that this was primarily a function of the smoke (and for exactly reasons you discuss above). I can make hammy ribs anytime I want in my offset (not nasty creosote, but hammy, and I'm talking tasty hammy
). My rubs had little or no sugar in them, but they did include salt and smoke
. I can't seem to make hammy ribs in the Oval. The one difference is the smoke.
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS
"I love everything about the pig, even the way she walks." -- Spanish proverb
(='.'=) This is the rabbit baby. Invests him in yours signature,
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Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ
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