Ribs too smoky

Medium-Rare

Only been through a few bags of lump in my egg so I'm really new to this type of BBQ. The low and slow cooks that I’ve done are always way too smoky. I’ve read a lot on this forum about how I can reduce the smoky flavor including:
Different brand of lump
Fresh lump
Use wood chips sparingly
Let fire stabilize (clean burn) before adding meat

My questions are how do I let the fire “stabilize” while still keeping the temperature in the 220 – 250 range? When is the best time to add wood chips if I plan on using them?

Thanks!

civil eggineer

Do you allow the egg to burn off the VOCs before you put your meat in? Normally takes about 1/2 hour and you can tell when its ready by smelling the exhaust. If it smells acrid, you need to wait more.

You don't need to add chips during cooking. Distribute them throughout the lump when placing in the egg. As the fire burns, it will find new chips and continue smoking. Poultry is a food item you can oversmoke and actually do harm in my opinion. Practice makes perfect.

tjv

I'd start real conservative and see how you like it. First, let the lump burn in for a good hour => time from lighting to putting on meat. Second, add no wood chips or chunks. Then work from there.

The nonscientific order of strong woods are, strongest first:

mesquite
oak, hickory
pecan
fruit woods

Starting with fresh lump is always good too.

t

Capt Frank

What Tim said about letting you fire burn at your desired temp is right on. That is what folks mean when they say "get your fire stabilized."
If things are to smokey I would not use chips at all, you will get a little smoke flavor just from the lump [it is "wood" afterall]. Try that, if it is not enough then add a few on your next cook.
Another thing, hardwood chips like Oak, Hickory, Mesquite have a pretty strong flavor. Fruitwoods like apple and cherry are much milder, also pecan, which is not a fruit but gives a delicious mild flavor, especially to chicken.
Just some ideas, hope it helps

Capt Frank
Homosassa, FL

Eggsakley

Agree with all of the above. If you are an old stick burner then you are probably adding too much wood. The Egg requires MUCH less wood for smoking than the offset firebox configuration if you have become used to them. I was over-smoking my meat as well. and just had to cut way back on the added wood as the charcoal itself imparts flavor.

Medium-Rare

Thanks everybody! I think I made a number of mistakes. Old lump used for cooking burgers and steaks. Cheap lump that actually burned with a yellow flame when I lit it. Fire probably wasn't stabilized.

Thanks again!

JTC123

I have had good luck using BBQr's Delight pellets in the little cast iron pot they sell. I nestle the pot into the fire about 5 minutes before I put the chicken on. I use orange pellets, but Jack Daniel's pellets are also good. I usually fill the pot about 2/3 full. It comes out smokey, but not overwhelming. If you use this idea, you may want to start with fewer pellets, then add more next time if not smokey enough.

Jai-Bo

JTC123 wrote:

I have had good luck using BBQr's Delight pellets in the little cast iron pot they sell. I nestle the pot into the fire about 5 minutes before I put the chicken on. I use orange pellets, but Jack Daniel's pellets are also good. I usually fill the pot about 2/3 full. It comes out smokey, but not overwhelming. If you use this idea, you may want to start with fewer pellets, then add more next time if not smokey enough.

I tried the little cast iron pot and pellets. I threw away the pot cause it never got hot enough to smoke them pellets...Now I just throw a handfull of pellets in the fire along w/ chips. I've never had anything too smokey, I guess either I'm lucky or I love it!!! Then again I love my hot dogs with black crust over the entire dog too!!!

JTC123

Interesting, Jai-Bo. I also tried the little cast iron pot on the Weber smoker, my kettle grill, and an outdoor fireplace fitted with a grilling grid. I was about to toss it since I got poor results with all those. But, I thought I would give it a go on the Egg. If I nestle it into the glowing charcoal, it's not 5 minutes before it is pumping out billows of smoke. I have also used your technique of just tossing them in, and that works, too...but it doesn't last as long.