How much smoke is the right amount?
Hello all! I just got a new Smoke Hollow grill / smoker. It is a hybrid and has a sear burner, gas grill charcoal grill with attached smoke box. I attempted to smoke just one rack of ribs and I ...
Forum Discussion
Super_Dave wrote:
Lots of contributing factors. Smoke generated by combusting wood will make for a nasty taste. Smoke should be from coals and smoldering wood. The type of wood has a big part in the flavor. What kind of wood were you using?
I was using a mixture of Hickory, apple, and cherry chunks. I did not wet them as I got mixed signals from the various websites I researched. I used lump charcoal and once it was going threw the wood chunks on top. They did not last as long as I thought. Should I have soaked the wood in water for a period of time before adding to charcoal?
I also sprayed the ribs with apple juice every time I flipped them and had a tray of water under the ribs to help keep them moist.
