Too much smoke?

Ed G.

I'm fairly new at using my egg, and want to know if somesone can recommend how many fist size wood chuncks to use on baby back ribs? I'm planning on smoking around 3 slabs for 4 to 5 hours and don't want the ribs to be too smoky or bitter tasting.[p]Thanks!

Nature Boy

Ed G.,
I use one or two chunks tops for ribs. One directly in the hot coals, and one a couple inches away from where the fire is. Or just one in the fire. Seems as if you wait 10 or 15 minutes after you put the wood in the fire, for the smoke to thin, the smoke flavor is much nicer and cleaner tasting. Putting the ribs in while that thick brownish cloud of smoke is pouring out of the top doesn't get you anything, except a little funky stale smoke taste....IMO! a thin stream of blue smoke is perfect.[p]Summer Ales on you!
NB

Prof Dan

Nature Boy,[p]I really agree about putting the wood chunks on about 15 min. before the meat. It seems to burn off the harsher flavors -- the smoke changes from yellowish white to bluish gray, and then it's ready.