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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 11-28-2013, 10:05 PM   #1
olflathead
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IMG-20131128-00587.jpgCooked 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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Old 11-28-2013, 10:10 PM   #2
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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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Old 11-28-2013, 10:27 PM   #3
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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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Old 11-28-2013, 10:32 PM   #4
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Did the fire burn clean the whole cook, especially the beginning of the cook?
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Old 11-28-2013, 11:06 PM   #5
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Did you have water in the pan?
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Old 11-28-2013, 11:18 PM   #6
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was the top vent closed down any?
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Old 11-28-2013, 11:33 PM   #7
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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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Old 11-29-2013, 10:54 AM   #8
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Quote:
Originally Posted by olflathead View Post
Was colder but I cooked in my garage with heat so not sure if that's the answer.
This is concerning... not a good idea man.
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Old 11-29-2013, 11:06 AM   #9
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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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Old 11-29-2013, 11:06 AM   #10
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Quote:
Originally Posted by Bludawg View Post
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
also wet wood, green wood and bad minion set up where too much unburnt charcoal is smoldering at once. (goes to your incomplete combustion)
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Old 11-29-2013, 11:13 AM   #11
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How do you have a bad minion set-up?
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Old 11-29-2013, 11:19 AM   #12
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Quote:
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How do you have a bad minion set-up?
In a good minion setup you have a small hot fire slowly lighting the unlit (a little bit at a time) If the hot coals are spread over too many unlit then there can be too much smoldering and it produces bad smoke.

Snake method is good, the coffee can method and you know i like to burn from the edge outward.
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Old 11-29-2013, 05:46 PM   #13
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Quote:
Originally Posted by Fwismoker View Post
also wet wood, green wood and bad minion set up where too much unburnt charcoal is smoldering at once. (goes to your incomplete combustion)

+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.
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Old 11-29-2013, 09:16 PM   #14
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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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Old 11-29-2013, 09:41 PM   #15
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Quote:
Originally Posted by olflathead View Post
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
Really try run it with out water and control only by the air...this is a great time of year for you to practice. Water is a bad crutch IMO but i know some will disagree. You will learn to dial the temp in very easily without and i believe better smoke because your fire will have to run hotter to keep your desired temperature.
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