BGE Smoke Question (A360, others)

[57stratdawg]

My last couple smokes have 'run out' of smoke. I've had to pull off the food, rearrange the wood, and it would roll for about an hour then sort of fade again.

I soak the wood each time for several hours prior to putting on the fire. Try to stay between 225 and 250.

What's the deal? Just add more wood? It's almost like it gets charred on one side and stops smoking. I've had different people say different things about where to add the wood. Some say in the center, others spread it out to make it last.

 

[hatfieldms]

I never soak the wood

Not enough air gets in there to flame the wood up when smoking that low

 

[HotMop]

A360 say soak the wood in Dales for 24 days.

 

[Dawgbite]

I never soak the wood either.

Your smoke ring is going to form in the first hour or two and the meat has taken all the flavor it is going to take, after that you are just blowing smoke. I bought some beef ribs last week at Kroger to try. I have never cooked beef ribs before so any suggestions? I was thinking to season as I would a brisket and cook like I do pork ribs. Probably do a 3-2-1 on them.

 

[aTotal360]

I don't use chips. I use chunks about the size of your fist. And I only put 2 or 3 pieces on a time. I put them on the side. Sometimes I soak them, sometimes I don't. I have the bottom vent opened about 1/2 inch. The top vent is barely cracked. Also, the type of wood you use will dictate how long it smokes. Muhskeet smokes a while. Hickory much less. Typically I get about 2 hours of smoke out of every 2-3 pieces of wood.

I also keep my BGE really clean. After every smoke, I take my cheap shop vac and vacuum it out. Make sure the holes at the bottom are clear. Also make sure your gaskets are in good condition. I replace mine every Spring. I also put some gasket material on the top vent as well.

Just make sure the smoke is blueish, white and not yellow. That means your fire is oxygen deprived.

Just sit back, relax, and enjoy a brew...

 

[57stratdawg]

I like to use apple juice or grape juice to spritz beef ribs. I'm not a big vinegar fan, but to each his own.

 

[aTotal360]

One more thing...you got a plate setter, right?

 

[57stratdawg]

Yeah. Use it feet up for smoking. Feet down, it's the pizza stone, right?

 

[aTotal360]

yeah. keep a disposable, foil water pan on it as well. someone people use apple juice or pineapple juice to create humidity, I just use water.

 

[Arthur2478]

1. Don't soak the wood. It's pretty pointless
2. Use chunks, not the chips. I mix mine throughout the bowl
3. The meat won't absorb smoke during the entire cook (only at the beginning) so you don't need smoke all the way thru anyways.
4. The smoke you are looking for is that barely visible light colored blue smoke, not the pungent white smoke. i.e., It doesn't have to be pouring out highly visible smoke for it to be working.

 

[aTotal360]

I'll argue #3. I think it will absorb, but having smoke 100% of the time is a bad thing. Most people put too much smoke on their meat and use too much rub. I'm convinced all these people making rubs are laughing at their asses off at all the morons packing that stuff on. Most of the stuff burns (which leads to a bitter flavor) or falls off. Salt, pepper, olive oil, and vinegar and/or juice to spritz.

 

[Hump4Hoops]

Disagree big time on rubs, at least with a pork butt.

When I do pulled pork, I want a thick brown sugar and salt based rub all over. The texture and flavor added is my favorite part of the whole day.

 

[Palmettodog]

I soak my wood every time I get the chance**