That may be the issue as I was finishing a bag of apple and only had one big chunk and a bunch of chips.
Very nice. I have never had that much pull back on BB ribs.
You could pass with 2 or 3 chunks for ribs. If you have a good load of lump in there, I would bury those chunks maybe a layer of lump between the hot coals. try to position them in the middle of the cooker so it's directly above the hot coals, if that makes sense.
I found if you want more smoke, use chips vs chunks, since the Acorn burns so little fuel. Worked for me.
Nice lookin ribs!
Those are some nice looking ribs! Well played!
Very nice looking ribs! :thumb:
Great lookin' bones!
I found if you want more smoke, use chips vs chunks, since the Acorn burns so little fuel. Worked for me.
Nice lookin ribs!
There was a lot of chips this time actually. I think I will ger more smoke flavor the smokin stone. Still waiting for that to come in.Not unhappy with the smokiness but I think I can definitely get more.
I'm not sure the stone will make a difference unless your going to let the drippins hit the stone VS catching them. But I never had/used one. I don't use chips, I just call all the small pieces in the large bags of chunks, chips. I use those in the Acorn and my mini since the total fuel burned is so small. For me, the large chunks just never get burned up enough during a cook, to few coals burning. So using the small pieces gives more of a constant smoke as I add a lot to make up for the lack of smoke that I would typically get in other smokers. But I do like a smokier flavor profile.
I'm not sure the stone will make a difference unless your going to let the drippins hit the stone VS catching them. But I never had/used one. I don't use chips, I just call all the small pieces in the large bags of chunks, chips. I use those in the Acorn and my mini since the total fuel burned is so small. For me, the large chunks just never get burned up enough during a cook, to few coals burning. So using the small pieces gives more of a constant smoke as I add a lot to make up for the lack of smoke that I would typically get in other smokers. But I do like a smokier flavor profile.
I think the stone will help because the pizza pan currently blocks most of the smoke from hitting the meat. The stone is open on 3 ends so it should allow the smoke to culirculate in the cooker better. We shall see. I'm not complaining the ribs were definitely some of the best I've done so far. Mostly because of the advice I've read here!