Newbie needs help working out the bugs

[sdsmoker]

I bought a SS Bradley about 6 weeks ago and need some pointers.  I found this forum recently and it has been very helpful. I would appreciate some advice from the experts out there.
I smoked some ribs and a butt yesterday, smoking them with mesquite for 3 hours with a total cook time of 4 1/2 hours for the ribs and 6 hours for the butt. I wrapped them in foil the last 1 1/2 hours. Temp was at 200-215 F with the water bowl 3/4 full to start with and the vent about 1/2 open. Internal temp of butt was 180 F when removed and both ribs and butt were very tender. But The ribs must have had a good coating of creosote since it numbed my tongue for a number of hours later. I cut the dark exterior off of the butt and it was better but still left an undisireable aftertaste for a number of hours afterwards. Next time I am going to smoke only for 60 - 90 minutes and have the vent fully open.  Any other suggestions?

Also where can I get the bubba pucks that I have seen mentioned in some of the posts? The local Bradley Dealer didn't know what I was talking about but thought the idea was a good one.

Thanks!!

sdsmoker

[Tenpoint5]

Well for starters you was using WTS' Messy Wood, That would numb anyones tongue. Should have used Hickory!!!

LOL no really I think your problem might have been just that the vent wasn't open far enough. A lot of people (Not Saying you cause I did it once myself) just starting out think, "If I close the vent just a little bit more, I'll get more of the smoke flavor." But as you found out all you get is a creosote taste. I would do the same cook again but open your vent 3/4 to full this time. You want the smoke to gently kiss the meat on its way by. Kinda like a prom dance you gently kiss the girl and smell the perfume the rest of the night.

[FLBentRider]

I would echo what 10.5 said:

1. Try a lighter smoke flavor, say apple.

2. Keep the vent more open that you think you need.

[sdsmoker]

I have been using Hickory and had the same problem. This is the first time I have tried Mesquite. I'll try leaving the vent fully open and smoke for a shorter period of time.

[NePaSmoKer]

Welcome sdsmoker.

You bought an outstanding smoker.

Here is the way i smoke just about everything.

Wood pucks i use 3 to 6 ONLY. After the pucks quit smokin its just heat. Vent like FLB said 3/4 to full open for me. Make sure your V-tray drip pan is not upside down. Always with water in the pan unless your making jerky, which the pan is there but no liquid.

Mesquite is good, I use it too but i only use 2 pucks followed by oak or hickory. Bubba pucks can be bought from Bryan at Yard & Pool. Just click the Y&P Logo at the bottom of my post.

Remember fewer pucks and you wont get the BITE harsh taste.

Hope this helps some

nepas

[Tenpoint5]

I have been using Hickory and had the same problem. This is the first time I have tried Mesquite. I'll try leaving the vent fully open and smoke for a shorter period of time.

SDS It doesn't really matter what your using for smoke. I just like to give WTS a hard time about mesquite. I think your problem just revolves around the vent being closed too far during the smoke. Mine is almost always open 3/4 to full. Thats just my personal preference.

[sdsmoker]

Thanks guys. Greatly appreciate the good tips.  Thanks for the info on the bubba pucks nepas.

sd smoker.

[Habanero Smoker]

sdsmoker;
Welcome to the forum.

Mesquite has the strongest flavor of all the bisquettes. For ribs I don't apply any more the 1:40 hours of smoke, any longer then that is too strong for me. I usually set the vent 1/4 to 1/2 open.

For butts I use 4 hours of smoke, again with the vent 1/4 - 1/2 open, using either pecan, apple, hickory or a mixture of 2 or 3 of the flavors. With smoke only being able to penetrate meat about 1/8 inch, I'm note sure why you would get a strong creosote taste after the bark (dark exterior) had been removed. The lower temperature the Bradley uses to get the bisquettes to smoke, reduces the amount of creosote produced; which make it a "cleaner" smoke to season your food with.

What were you using for a rub?

PS
One other thing. If you are not using bubba pucks, that last puck sitting on the burning for a lengthy amount of time will contribute to the bitter taste of your food.

[westexasmoker]

Welcome to the forum sdsmoker!

I think they have ya covered!  I use mesquite for everything (they say I'm warped  ;D), but I also run my vent full open for everything and no more than 2 hours smoke.....brisket can take a bit more.  Not sure about the creosote taste coming out of the BS, try opening that vent up a bit more.

C

[beefmann]

Sdsmoker

first of  all .. welcome to the forum

most everyone  sent you  in the  right driection. you may  want to try a different wood.. loke .. oak , maple, alder...or special blend.. and maybe a  little less on time..