How much smoke do you let out

TexAskins · October 30, 2007, 08:34:50 AM

Hi All,

New to the forum, new to smoking.

I did some ribs and boston butt last night. Both have a really hearty and heavy bark on them. I'm guessing I had the vent on the top of the smoker closed too much.

How do you know how much to open the top vent?

Thank you.

Brad

Carter · October 30, 2007, 09:01:03 AM

Hi Brad,

I don't know about others, but I'm a really big fan of the Bark. The more the better for me.

As for the vent, to me the key is to make sure enough smoke is getting out so that it's not backing up into your bisquette advancer. The sticky smoke can really gum up the sensitive mechanics of the machine.

Welcome to the Forum.

Carter

Wildcat · October 30, 2007, 10:07:19 AM

Quote from: Carter on October 30, 2007, 09:01:03 AM
Hi Brad,

I don't know about others, but I'm a really big fan of the Bark. The more the better for me.

As for the vent, to me the key is to make sure enough smoke is getting out so that it's not backing up into your bisquette advancer. The sticky smoke can really gum up the sensitive mechanics of the machine.

Welcome to the Forum.

Carter

What he said.

Duster · October 30, 2007, 04:06:46 PM

Brad,
I read somewhere that you should leave your vent at least 1/3 to 1/2 way open always. You can open it more if need be or desired but never close it more than that

tsquared · October 31, 2007, 06:40:00 AM

Duster is right usually leave it open a 1/3 and never less than 1/4. The other question I might have is how much active smoke time did you give your butt. I never do more than 4 hrs of smoke on butts, the rest is cooking time.
T2

TexAskins · October 31, 2007, 07:22:59 AM

Thanks for the responses!

I think I had the vent closed to much and I might have smoked the 3 lb pork butt for too long. I smoked it for 4 hours along with a rack of ribs. It cooked after the 4 hours was up for another 4ish hours.

Brad

Duster · October 31, 2007, 12:41:55 PM

QuoteI smoked it for 4 hours along with a rack of ribs. It cooked after the 4 hours was up for another 4ish hours.

I have heard of people cranking up the heat to speed up cook times and have had good results with a pork butt however I don't recommend this just do to personal preference but an 8 hour butt :o all of them that I have done has been in my OBS somewhere between 12 to 18 hours. What was your tower temp? and you should be hitting an internal meet temp of 185 to 190 fahrenheit. Also if your not a bark fan, obviously you have hit your head hard when you were younger, but try flavoring your butt with a brine instead of a rub. :-X I know, I can't believe that I just said that either, however if you make a good stout brine with enough kosher salt to encourage osmosis and let it soak long enough to properly brine the meat ( you can go too long and too much salt though so be careful ) you can get a pretty tasty pork butt without the rub and minimal bark.

iceman · October 31, 2007, 01:20:57 PM

Quote from: Duster on October 31, 2007, 12:41:55 PM

Also if your not a bark fan, obviously you have hit your head hard when you were younger,

LOL Duster, that is way to funny. I've got to remember that one for my brother. :D ;D ;)

hillbillysmoker · October 31, 2007, 04:10:38 PM

You got some good advice Brad. Welcome to the forum. It is nice that you have chosen to join the friendly folks here.

Stickbowcrafter · November 07, 2007, 06:28:56 PM

Welcome aboard!

-Brian