British BBQ Society Forums

is that in photo 2 where there's 4 chunks, them you added 3 more which were hickery?

Vic. wrote:is that in photo 2 where there's 4 chunks, them you added 3 more which were hickery?

Yeah I think I added a couple of hickory and another oak the same size. I suppose the hickory is the cause of such a strong smoke flavour (and too much wood?).

Oak can be strong too, my local fishmonger uses oak to smoke his cod, haddock and kippers.

I like the hickery flavour, you should stick with it but use less.

When I smoked my ribs I used 2 handful of apple woodchips and 1/2 handful of hickory...the ribs were definitely not too smokey.

Get yourself some mellow woods such as Apple and try that next time with a little hickory/oak as well.

To me your ribs look very good. nice pull back on the bones and good outer colouring/ caramelization. the leftover bones themselves though, seem to have a lot of meat still attached suggesting maybe a little longer cook time or picky eaters. I see no sign of creosote from an unclean burn so I wonder if it is simply your personal taste/ pallet that does not like smoke.try using a little less wood and maybe an extra few minutes in the foil perhaps.

joker smoker wrote:To me your ribs look very good. nice pull back on the bones and good outer colouring/ caramelization. the leftover bones themselves though, seem to have a lot of meat still attached suggesting maybe a little longer cook time or picky eaters. I see no sign of creosote from an unclean burn so I wonder if it is simply your personal taste/ pallet that does not like smoke.try using a little less wood and maybe an extra few minutes in the foil perhaps.

Thanks. I will try less wood next time.

JEC wrote:Looks good for your first go, the WSM is ace straight out of the box. Maybe too much wood added for smoke, I normally go for 2 fist pieces for that many racks what did you use, apple or ash would be mellow

I took your advice with just adding a couple of pieces of wood for my most recent smoke - and they turned out perfect for my tastes!

My most recent effort on another batch of babyback ribs.. plus glazed this time with Sweet Baby Ray's bbq sauce:

3 chunks of oak. I must keep it down to 2 as once again, a little too smokey for my liking.







Still tasty though!

When I use chunks on my WSM I tend to add them once it hits the cooking temp. So I wait till I put the meat on then add one or two chunks of that size to the firebox through the door. That said, if you got your desired effect doing it that way I see no reason to change.

I might be wrong but these ribs look more like St.Louis cut spares than babybacks.