UDS Bad smoke flavor- SOS

iamjw1 · 07-12-2010, 01:50 PM

This was my 3rd cook on the uds, and the first real smoke.

Got some nice beef back ribs and fired up a mix of royal oak lump and briquettes just as i did in my previous two cooks.

My barrel sits in the direct sun and the internal temp was 135f before any fire. Lit 12-15 briquettes in the chimney, and placed in basket. Threw in one chunk of hickory from a bag purchased at w-mart.

All started out good, but then began noticing a smell like i was burning brush at the farm. It did not smell good at all. My wife made me take a shower before we ate because she said I smelled so bad. I am assuming this is what people are talking about the stale smoke flavor.

The meat had some of the bad smoke flavor. Sorry no pics i was to busy trying to rescue my pride.

The uds held temps like a dream, but because it was so hot I had all caps on and only had the valve open 1/2. After 3 hour had to open it all the way and it held perfect.

Is that "hickory" from the bag maybe not hickory?

Does hickory or lump give off a bad aroma at low temps? If the barrel is at 135 no fire and i am cooking at 235, that is only 100f of fire.

Is it possible the "stale smoke" is from so little air coming in which would = little air exiting causing stale smoke?

Any ideas or help would be much appreciated.

colonel00 · 07-12-2010, 02:00 PM

Did the lump have bark on it? I know that bark can sometimes have a foul odor. That sounds like the only thing that is different from your previous cooks. What color was the smoke coming out of the UDS? Was the charcoal fresh? Also, with your vents closed, was the fire snuffing out some?

Philly-QueMaster · 07-12-2010, 02:02 PM

Did you wait until pale blue smoke was coming out of the drum? If your drum was giving off thick white smoke that would give it a foul taste. This would mean your fire wasn't burning clean enough.

big brother smoke · 07-12-2010, 02:10 PM

This may be of some help to you: http://www.bbq-brethren.com/forum/sh...ad.php?t=51258

iamjw1 · 07-12-2010, 02:12 PM

Quote:

Originally Posted by Philly-QueMaster

Did you wait until pale blue smoke was coming out of the drum? If your drum was giving off thick white smoke that would give it a foul taste. This would mean your fire wasn't burning clean enough.

Yep, that's the problem then (the smoke was white). I guess i did not have a clean burning fire because of the lack of o2 coming in. Thanks for your help.

McGurk · 07-12-2010, 02:13 PM

Quote:

If I just close the air intakes fire is dead in less than a half hour without messing with the exhaust holes

I looked up your post history hoping to find more info about your UDS, but didn't find anything, but I did find the above statement. I need to shut mine down tight with both the intakes and exhaust to get my fire to go out (about a half hour like you), so it made me wonder about your exhaust setup. What you say in your fire snuffing statement, along with the foul smell associated with "stale smoke" and creosote smell, may be indicative of too little exhaust vent area. What type of setup do you have for your exhaust? Pictures, even?

Philly-QueMaster · 07-12-2010, 02:15 PM

Yeah white billowing smoke is bad. Ask me how I know :). I made that mistake before and my food had a heavy smoke taste...not very good. Now I always make sure and wait until I have pale blue-ish smoke coming from the drum. Keep practicing.

Smoke & Beers · 07-12-2010, 02:19 PM

I had a similar issue several weeks ago when firing it up to do some ribs. I started with a fresh mix of Frontier Lump and Kingsford, and was using some Peach wood that apparently wasn't completely cured (got from local orchard). I pulled a chunk of the wood out, took a sniff, identified it as the culprit, removed it and put in some cured cherry and all went well.

1FUNVET · 07-12-2010, 02:20 PM

Quote:

Originally Posted by Philly-QueMaster

Yeah white billowing smoke is bad. Ask me how I know :). I made that mistake before and my food had a heavy smoke taste...not very good. Now I always make sure and wait until I have pale blue-ish smoke coming from the drum. Keep practicing.

I agree and i know how he knows-been there and done that

. Wait for the sweet blue smoke

kickassbbq · 07-12-2010, 02:23 PM

You need a "Hot Clean Fire"

Stick Burners Rule!!!!

iamjw1 · 07-12-2010, 02:24 PM

Quote:

Originally Posted by McGurk

I looked up your post history hoping to find more info about your UDS, but didn't find anything, but I did find the above statement. I need to shut mine down tight with both the intakes and exhaust to get my fire to go out (about a half hour like you), so it made me wonder about your exhaust setup. What you say in your fire snuffing statement, along with the foul smell associated with "stale smoke" and creosote smell, may be indicative of too little exhaust vent area. What type of setup do you have for your exhaust? Pictures, even?

I'm running 8, 1/2 holes on the flat lid. Do I need more?

iamjw1 · 07-12-2010, 02:25 PM

Thanks for all the help and support,

McGurk · 07-12-2010, 02:30 PM

8 holes should be fine, just a thought. If all else was the same from your previous cooks, as stated check your wood!

iamjw1 · 07-12-2010, 02:33 PM

Quote:

Originally Posted by McGurk

8 holes should be fine, just a thought. If all else was the same from your previous cooks, as stated check your wood!

Thanks, I am going to try a different supply along with making sure the fire is hot.

big brother smoke · 07-12-2010, 02:36 PM

You are going to have white smoke, if the fat is hitting the coals directly, thus the off taste.

07-12-2010, 01:50 PM	#1
iamjw1 Is lookin for wood to cook with. Join Date: 06-25-10 Location: Memphis Downloads: 0 Uploads: 0	UDS Bad smoke flavor- SOS This was my 3rd cook on the uds, and the first real smoke. Got some nice beef back ribs and fired up a mix of royal oak lump and briquettes just as i did in my previous two cooks. My barrel sits in the direct sun and the internal temp was 135f before any fire. Lit 12-15 briquettes in the chimney, and placed in basket. Threw in one chunk of hickory from a bag purchased at w-mart. All started out good, but then began noticing a smell like i was burning brush at the farm. It did not smell good at all. My wife made me take a shower before we ate because she said I smelled so bad. I am assuming this is what people are talking about the stale smoke flavor. The meat had some of the bad smoke flavor. Sorry no pics i was to busy trying to rescue my pride. The uds held temps like a dream, but because it was so hot I had all caps on and only had the valve open 1/2. After 3 hour had to open it all the way and it held perfect. Is that "hickory" from the bag maybe not hickory? Does hickory or lump give off a bad aroma at low temps? If the barrel is at 135 no fire and i am cooking at 235, that is only 100f of fire. Is it possible the "stale smoke" is from so little air coming in which would = little air exiting causing stale smoke? Any ideas or help would be much appreciated.

07-12-2010, 02:00 PM	#2
colonel00 Babbling Farker Join Date: 06-03-10 Location: Shawnee, KS Downloads: 0 Uploads: 0	Did the lump have bark on it? I know that bark can sometimes have a foul odor. That sounds like the only thing that is different from your previous cooks. What color was the smoke coming out of the UDS? Was the charcoal fresh? Also, with your vents closed, was the fire snuffing out some? __________________ Brad Proud owner of the PentaZero WWWWFBBQADD 0 out of 1 members found this post helpful

07-12-2010, 02:10 PM	#4
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	This may be of some help to you: http://www.bbq-brethren.com/forum/sh...ad.php?t=51258 __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

07-12-2010, 02:19 PM	#8
Smoke & Beers is One Chatty Farker Join Date: 09-10-08 Location: Emporia, KS Downloads: 0 Uploads: 0	I had a similar issue several weeks ago when firing it up to do some ribs. I started with a fresh mix of Frontier Lump and Kingsford, and was using some Peach wood that apparently wasn't completely cured (got from local orchard). I pulled a chunk of the wood out, took a sniff, identified it as the culprit, removed it and put in some cured cherry and all went well. __________________ ~~~~~~~~~~~~~~~~~~~~~~~ Shawn aka: BUBBA's QUE CREW Competition Team Blue Weber Performer w/SS top & gas assist Weber One Touch Gold & a Weber 22 1/2" Silver Traeger Jr 2 UDS's Born 9-19-08 & 3-6-09 Weber Smokey Joe Platinum Super Fast RED THERMAPEN "If you got them by the MOINK balls, their hearts and minds will follow" -John Wayne

07-12-2010, 02:23 PM	#10
kickassbbq is One Chatty Farker Join Date: 10-20-05 Location: mn Downloads: 0 Uploads: 0	You need a "Hot Clean Fire" Stick Burners Rule!!!! __________________ Smoke On!!!!!! www.kickassbbq.com

07-12-2010, 02:02 PM	#3
Philly-QueMaster is one Smokin' Farker Join Date: 06-09-09 Location: Willow Grove, PA Downloads: 0 Uploads: 0	Did you wait until pale blue smoke was coming out of the drum? If your drum was giving off thick white smoke that would give it a foul taste. This would mean your fire wasn't burning clean enough.

07-12-2010, 02:15 PM	#7
Philly-QueMaster is one Smokin' Farker Join Date: 06-09-09 Location: Willow Grove, PA Downloads: 0 Uploads: 0	Yeah white billowing smoke is bad. Ask me how I know :). I made that mistake before and my food had a heavy smoke taste...not very good. Now I always make sure and wait until I have pale blue-ish smoke coming from the drum. Keep practicing.

07-12-2010, 02:25 PM	#12
iamjw1 Is lookin for wood to cook with. Join Date: 06-25-10 Location: Memphis Downloads: 0 Uploads: 0	Thanks for all the help and support,

07-12-2010, 02:30 PM	#13
McGurk Full Fledged Farker Join Date: 03-26-10 Location: Bloomington, MN Downloads: 0 Uploads: 0	8 holes should be fine, just a thought. If all else was the same from your previous cooks, as stated check your wood! __________________ Bad decisions make for good stories!

07-12-2010, 02:36 PM	#15
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	You are going to have white smoke, if the fat is hitting the coals directly, thus the off taste. __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Plenty of smoke...No smoke flavor?	firecracker jack	Q-talk	30	06-26-2011 03:28 PM
Too Much Smoke Flavor	SmokenIdaho	Q-talk	9	04-22-2011 11:24 AM
Too much smoke flavor??	landshark530	Q-talk	11	07-05-2010 03:49 PM
More smoke flavor?	firecracker jack	Q-talk	15	09-03-2009 03:02 PM
Smoke flavor.	Hoorenga	Q-talk	12	07-17-2005 02:32 PM