I
iamjw1
Guest
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.
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.