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CWM Ribs Question

edbroedbro Posts: 297
edited November -1 in EggHead Forum
Okay, I'm doing CWM ribs method tomorrow. He stated to "let the wood smoke for at least 30 minutes before putting the ribs on."

I know to burn the VOCs off the lump but what is the purpose of letting your wood chunks smoke for 1/2 hour? How long does a good size chunk smoke for anyways?
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Comments

  • lets the early white smoke blow off and settle into (hopefully) a thin blue smoke. the early smoke is mostly water and sootier than the later smoke.

    like making charcoal, you are taking wood and blowing off much of the less desirable stuff by putting it in a high heat (on the lump) and low oxygen environment

    in truth, i often toss the meat one right with the chunks/chips, because the smoke smells good enough to me.

    but the diehards and trophy winners have the steel to wait for the blue smoke
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  • edbroedbro Posts: 297
    Thanks. I've always thrown the chunks in with the meat but I'll give this a try.
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  • THATHA Posts: 183
    It gives the smoke more time to rise to the Heavens so he will be able to come down and help you cook and enjoy it with you
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