Creosote on ribs

[fdesorme]

I just finished a rack of ribs. The ribs were covered in a black bitter soot. I think that I am getting creosote whenever I use the smokenator. Has anyone else had this problem? Any solutions? Has anyone tried to control the temperature using the bottom vent rather than the top vent?

[bigsteve]

Aug 2, 2009 20:55:29 GMT -5 fdesorme said:

I just finished a rack of ribs. The ribs were covered in a black bitter soot. I think that I am getting creosote whenever I use the smokenator. Has anyone else had this problem? Any solutions? Has anyone tried to control the temperature using the bottom vent rather than the top vent?

Most smoked meat turns very dark from smoke. But obviously shouldn't taste bitter. I don't get creosote using my smokenator. Creosote is caused by too much smoke. Obviously, too many wood chips/chinks will cause that. But also insufficient air flow will cause it. If your top vent is closed too far, the smoke will stay in the dome too long and creosote will settle on the meat.

I run with my bottom vents about 50% closed, and the top vent for close to what Don says. I can run with the bottom vents further open, but I find it a little harder to fine tune temps that way. If I close the vents further, not much else happens, unless I go down to around 3/4 closed, then my coals and wood start to snuff, and give off that acrid smell.

Don't know if that's any help..........

[fdesorme]

I had to close the upper vent to 1/4" to be able to have any control over the temp. I was trying pure hardwood briquettes and they run hot. They second I would life the cover to add water the fire would come alive and spike to 300 with the cover open for 10 seconds.

I find that normal briquettes are fine if they have been prelit, but have a taste if they are added unlit like in the minion method. I guess next time Ill try to close down the bottom vent to see.

[ronbuck]

I too had bitter smoke issues that I could not resolve. My dome temp was constant 235, kingsford charcoal, seasoned alder... good air circulation...

I finally, covered my ribs, meat, etc with with foil... problem solved. good, deep smoke penetration and a sweet tasting product.

give it a go.

tidings
ron buck

[lytefly]

Just to add a couple of thoughts. Make sure you don't over do it with the wood. Too much smoke can ruin your food. Also, you need to make sure you are cooking at temps high enough. A combo of too much smoke and lower than normal temps may lead to your problem.

In response to ronbuck, on my grill, if I were cooking at 235* at the dome, I would be well below 200* at the grill. I am consistently at 260*-270* at the dome to maintain above 225* where the food is. My first attempt with the Smokenator I went that route and cooked some beef ribs for over 6 hours and maintained 230*-240* at the dome. It was not good. Once I started cooking based on the temp at the grill, everything has come out as expected.

[bigsteve]

Aug 12, 2009 11:00:14 GMT -5 ronbuck said:

I too had bitter smoke issues that I could not resolve. My dome temp was constant 235, kingsford charcoal, seasoned alder... good air circulation...

I finally, covered my ribs, meat, etc with with foil... problem solved. good, deep smoke penetration and a sweet tasting product.

give it a go.

tidings
ron buck

You get smoke penetration on meat that's wrapped in foil? What am I missing? The foil should prevent smoke exposure to the meat.

[ronbuck]

I said the ribs were covered...NOT WRAPPED... big difference... and YES plenty of smoke penetration...

and about the 265 dome temp... now that makes sense in a way.... will give that a go... btw I use about 4oz of alder at the start and fill according to the smokenator manual... so I don't think I am overloading.

thanx for the info.

tidings
ron

[gbriones]

Here is a thought - if you use your Weber to smoke a lot of food and close the top vent . Creosote will build up on your dome. I have to scape it off once a year so the soot does not fall on the food. Gabe

[bigsteve]

May 21, 2010 19:17:10 GMT -5 gbriones said:

Here is a thought - if you use your Weber to smoke a lot of food and close the top vent . Creosote will build up on your dome. I have to scape it off once a year so the soot does not fall on the food. Gabe

Yes, I've noticed that too.