Bamabuzzard
is Blowin Smoke!
My neighbor recently bought a Lonestar Grillz stick burner smoker. He had it fired up yesterday with several briskets and told me I could throw my ribs on his pit rather than fire up mine for just one rack. So I took his invite. He was cooking at 250 (which is what I cook at) so I figured this can't go wrong. Well, it didn't go quite perfect. My ribs had WAAAAAY too much smoke on them. So much smoke that it had an unpleasant after taste.
One thing I noticed as he was cooking and I tried to subtly hint to him was that he'd never let the wood burn down to hot coals before adding more wood. I remember reading on here that stickburners have to run off small, hot clean burning fires. Is this why my ribs turned out with the heavy smokey after taste? Also, I noticed that the entire time he was smoking there was a pretty thick stream of white smoke puffing out of the stack. Now, I know stickburners will have more smoke coming out of the stack than other units but how thick is it supposed to be yet still be considered a "clean" fire?
One thing I noticed as he was cooking and I tried to subtly hint to him was that he'd never let the wood burn down to hot coals before adding more wood. I remember reading on here that stickburners have to run off small, hot clean burning fires. Is this why my ribs turned out with the heavy smokey after taste? Also, I noticed that the entire time he was smoking there was a pretty thick stream of white smoke puffing out of the stack. Now, I know stickburners will have more smoke coming out of the stack than other units but how thick is it supposed to be yet still be considered a "clean" fire?
