Need help with ashy taste

sresendes · June 17, 2009, 03:34:05 PM

Hello all!

I'm a new Bradley Smoker owner (The Original) and have tried only one recipe. I've done a lot of BBQing and now wish to expand my outdoor cooking experience. I'm afraid I was a bit disappointed in my first attempt due to a strong ashy taste which obliterated the taste of the rub used. (I've used the same rub for BBQ with great results). I rubbed the ribs and pre-baked them in the oven for about 35 minutes (convection) at 275, let them cool, then rubbed them again and smoke cooked them (hickory) for about 2 1/2 hours. The damper was only open a very small amount and I wondered if that had anything to do with the ashy taste. I had placed the ribs on the bottom two racks and switched them about 1/2 way through. I would appreciate anyone's suggestions.

Sandy

westexasmoker · June 17, 2009, 03:38:11 PM

Welcome sresendes!

Open that vent up at least 3/4....I run mine full open for everything!

C

Ka Honu · June 17, 2009, 03:41:58 PM

Probably had to do with the vent being almost closed. You'll find that everyone pretty much recommends that you leave the vent at least halfway open for any smoke - most go with 3/4 or wide open. Otherwise you get some "nasties" (scientific term) in your smoke that can give things a bad taste.

Also, I don't think pre-baking had anything to do with it, but (just out of curiosity), why did you do it? Most of us prep and smoke raw ribs, then finish them in either the Bradley (without smoke), another oven, or on the grill.

Up In Smoke · June 17, 2009, 03:44:19 PM

WTS has you covered on the vent,
but it probably wouldn't be a bad idea to raise the ribs up to the top and second rack to kinda slow down the cook just a little. (just a smidge farther from the heating element)
check out 10.5's pictorial in the meat section....Very helpful.

OU812 · June 17, 2009, 03:53:37 PM

My money would be the vent wasn't open far enough.

Mine wont close farther than half way without slight force due to the build up but that works for me, when its late and I cant see very clearly.

KyNola · June 17, 2009, 06:14:33 PM

Sandy,
My learned friends have already guided you correctly. Open the vent. You want the moisture out of the box for three reasons. It will condensate and possibly drip on the meat not to mention holding the box temp down. It can also backup into your smoke generator and effectively destroy it. Finally, you want the smoke to just kiss the meat as it goes by, not bear hug it.

The Bradley smokes much differently than most of the other smokers out there you can buy. Don't fret, you'll get used to it and we're all here to help you.

KyNola

sresendes · June 21, 2009, 04:25:13 PM

Thanks to all who replied to my SOS on "ashy taste". The concensus seemed to be that I needed to open the damper. Yesterday I smoked chicken legs with an open damper and they were delicious. I smoked them for about 2 1/2 hours then cooked without smoke for another 1/2 hour. Next time I may cut the smoke off a little sooner to get a slightly more subtle smoke flavour.

pensrock · June 21, 2009, 06:52:00 PM

Sounds as if they got you straightened out, don't be afraid to ask questions. Everyone here is more than willing to help.