How much wood is too much? - BBQ Central

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Old 06-23-2008, 06:37 PM   #1
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I have found it hard to ever over smoke with apple...never used cherry thugh. Was the wood bad?
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Old 06-23-2008, 07:24 PM   #2
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Is you top vent wide open?
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Old 06-23-2008, 07:25 PM   #3
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Was the wood dry?
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Old 06-23-2008, 11:10 PM   #4
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Erik
It is easier to not put on the smoke the next couple of cooks and see if
you may need to use less wood. The strengh of the flavor can and will change as you get new supplies.
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Old 06-24-2008, 08:02 AM   #5
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I cook mostly with cherry and use charcoal as a starter.

So far, my best cookings have resulted from wrapping the meat in foil once it reaches about 165 internal temp. I pull the foil on the ribs (3, 2, 1 method) before I sauce. The meat is not going to gain any more smoke ring anyway, all you need is the heat source. I think the foil keeps the meat from getting too much smoke that can turn the outside bitter and dark. I'm still a newby so please take what I write with a grain of salt.
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Old 06-24-2008, 06:19 PM   #6
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Quote:
Originally Posted by erik
I got a mixed apple/cherry box. It looks pretty fresh.
If you mean "fresh" as in green...well then you just answered
your own question about the bitter taste it left.
Especially the Cherry
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Old 06-24-2008, 08:29 PM   #7
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If you didn't have enough air flow the smoke can get stale also, that would leave a bitter taste.
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