Right so i cant get my head round this....
Dumped a 3/4 chimney worth of lump on top of another that much on the side of a 22incher and let it come up to temp having both vents at about half. Temp shot up to about 400 and wouldn't budge below 350 even with the vents barely cracked throughout the entire cook.
Being in a hurry, i didnt mind that much and proceeded with the pork chops. At the time no sign of smoke was coming out of the vents.
Although i wasnt intending to, i had some hickory chips on hand and thought why not. A handful of chips directly over the fire ensured white billowing smoke for about 3-4 min. I repeated with another 2 fistfulls for another 10 or so min worth of thick white hickory smoke....
Chops came up to temp, seared to finish them off, and dove right in after they had rested..
Donness and texture was very very good, but my god were they thing bitter... like really really bitter.
So what gives? Creosote or too much smoke?
Input is appreciated. thanks
Dumped a 3/4 chimney worth of lump on top of another that much on the side of a 22incher and let it come up to temp having both vents at about half. Temp shot up to about 400 and wouldn't budge below 350 even with the vents barely cracked throughout the entire cook.
Being in a hurry, i didnt mind that much and proceeded with the pork chops. At the time no sign of smoke was coming out of the vents.
Although i wasnt intending to, i had some hickory chips on hand and thought why not. A handful of chips directly over the fire ensured white billowing smoke for about 3-4 min. I repeated with another 2 fistfulls for another 10 or so min worth of thick white hickory smoke....
Chops came up to temp, seared to finish them off, and dove right in after they had rested..
Donness and texture was very very good, but my god were they thing bitter... like really really bitter.
So what gives? Creosote or too much smoke?
Input is appreciated. thanks