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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-22-2013, 03:31 PM   #16
gtr
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Here's a good reference pic that comes up from time to time. You want your smoke to look like the one on the right. The one on the left will give you a nasty flavor. If it was thin blue while you were cooking then I would check out other factors that may be involved, like what was cooked in it before, the condition or quality of fuel used, etc.

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Unread 11-22-2013, 03:49 PM   #17
Bob O Q Shawtee
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Very nice qtr.
As they always say"one pic says more than 1,000 words".
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Unread 11-22-2013, 03:56 PM   #18
katman
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Like others have said, let your fire get established. Whith charcoal briquettes you also have a little more restriction in the air flow so when yu added chips you might have been choking the fire. I use lump in my eggs and a couple of chunks. all are started at the same time an, with top open, the fire gets well established and stable before I put food on.
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Unread 11-22-2013, 09:19 PM   #19
mcyork28
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Thanks for all of the feedback. I smoked a beer can chicken and a small portion of beef ribs tonight with much better results. I used Royal Oak lump and started it with a Weber cube in the center. I never brought the cooker above 300 degrees this time and I think that helped with the overall temp control results.

I used three un-soaked cherry chunks. I initially put all three in but it was quickly apparent that it was going to be to much smoke so I took one slightly smoldering chunk out. I let it burn for a while before I put the meat on. It was a fairly windy day here so it was hard to tell if the smoke was bluish or not.

Long story short: The chicken had a good smoke flavor. The wife said it was bordering on to strong but it didn't have the acrid flavor of the ribs. I think I will get the cooker dialed in before to long.

I tried to add some pics but kept getting an error. I will start another thread.

Thanks again for the help.
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Unread 11-22-2013, 09:53 PM   #20
pjtexas1
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Sounds like you are on the right track. If the smoke was bad you would have been able to smell it.
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Unread 11-23-2013, 07:46 AM   #21
Vision
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Basically you over did it. Smoke has an acrid flavor. That is why so many bbq sauces are sweet. Chips burn fast and produce too much smoke at once.
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