New digital owner - San Francisco

OU812 · November 10, 2009, 07:15:29 AM

Welcome to the fun of smoking, watch out this kind of smoking is addictive.

Try it again just like the first time but drop the mesquite and cut the smoke time to 3 hr. Take notes till you get it the way you like.

Even our mistakes taste good maybe not what we wanted but still good.

Try and try again.

Tim SF · November 10, 2009, 11:37:56 AM

Let me give a try then...

hey - looks like that works - Thanks CRG!

ArnieM · November 10, 2009, 02:28:41 PM

Welcome to the forum Tim. I'd also cut the smoking time some and probably substitute hickory for the mesquite. I'm sure I'll get an argument from the Texans on that one. :D

Pic looks good.

Tenpoint5 · November 10, 2009, 04:08:05 PM

Tim,
I reread your original post and I had one of my THUNKs. You said you had a "Bitter" after taste. Makes me thunk you had the vent closed or nearly closed and with the long smoke time the moisture built up inside the cabinet and collected even more of the smoke. When the moisture got to heavey with the smoke added to it. It settled on your ribs giving them an acrid bitter taste. Make sure you have your vent AT LEAST 1/2 to 3/4 of the way open during your cooks. So the smoke can carry the moisture away after it has kissed the meat on its way by. Like I said just a thunk as I was reading into your post, probably more than I should have.

ArnieM · November 10, 2009, 04:18:18 PM

That's a good thunk 10.5 and a good point. I almost always go full open now. If the 'gunk' accumulates around the vent and drips on the food - not "Good Eats".

OU812 · November 11, 2009, 06:16:14 AM

Quote from: Tenpoint5 on November 10, 2009, 04:08:05 PM
Tim,
I reread your original post and I had one of my THUNKs. You said you had a "Bitter" after taste. Makes me thunk you had the vent closed or nearly closed and with the long smoke time the moisture built up inside the cabinet and collected even more of the smoke. When the moisture got to heavey with the smoke added to it. It settled on your ribs giving them an acrid bitter taste. Make sure you have your vent AT LEAST 1/2 to 3/4 of the way open during your cooks. So the smoke can carry the moisture away after it has kissed the meat on its way by. Like I said just a thunk as I was reading into your post, probably more than I should have.

I kinda thunk the same thing, or the messy wood.

Tim SF · November 11, 2009, 08:51:02 AM

10.5 - thanks for the feedback. Actually, I had the vent fully opened. I think that i just kept it smoking too long. I did some country-pork ribs yesterday w/ less smoking time and it dialed it back into the proper range. (I'm gonna try and post some pics of them).

thx again.

Tim

Tim SF · November 11, 2009, 09:10:25 AM

speaking of posting pics, etc. I'm up for some advice here. Not sure what the protocol, etc is. Sometimes I shoot more food than I eat.... I just did some last minute country ribs. No tricked out recipe, or anything. Say I wanted to share those pics, what would be the appropriate section/etc ? Also, any unwritten rules/guidelines?

thanks in advance.

Tim

ArnieM · November 11, 2009, 09:19:46 AM

Generally, put the pics into a topic in the most appropriate section. I suppose the ribs would go in 'Meat'. Pic size should normally not be any larger than 800x600.

Let's see what ya got! :D

Tenpoint5 · November 11, 2009, 09:33:33 AM

Quote from: aittmc on November 11, 2009, 08:51:02 AM
10.5 - thanks for the feedback. Actually, I had the vent fully opened. I think that i just kept it smoking too long. I did some country-pork ribs yesterday w/ less smoking time and it dialed it back into the proper range. (I'm gonna try and post some pics of them).

thx again.

Tim

Cool I read into it way to far. Glad things worked out for you on the CS ribs. We are all still learning about this addiction we have. If all else fails post under general discussions.