Not enough smoke flavor in shorter smokes

[elk_smoker]

All:

It has been a while since I last posted anything, but I am always checking the forums. I still love my Model 3 and use it all the time. In fact, I just convinced my father-in-law to purchase a Model #1 - he LOVES it! The pork butts that my Model 3 produces are simply amazing. The one issue I am having is on shorter smokes like pork ribs - I an not getting enough smoke flavor in the finished product. I have tried several things to correct the issue: foiling the wood chunks, tried pellets, chips, etc...  I'm just not getting a lot of smoke flavor. My wood chunks are getting used up, some ash and charred remains in the smoke box.

My pork butts turn out much better, but they typically take about 18hrs, so they are in the smoker longer than ribs are. I use the suggested cooking temperature for ribs, but unless I put at least double the recommended amount of hickory in the smoker box, there just isn't enough smoke flavor.

Any suggestions or ideas?

Thanks to all and Happy Father's Day!

 

[Grampy]

Kevin, everyone's taste for smoke flavor is a little different. Some like more and some like less. The suggested temperature and amount of wood listed is a guide. If you like the taste of your ribs by putting in more wood than the suggested amount then problem solved! Use more wood. There is no right or wrong answer. Figure out what works for you and your tastes and run with it.

 

[old sarge]

+1.  Just add more wood gradually till you hit your sweet spot.

 

[SconnieQ]

What are you using for wood? If the wood is too dry, like big box odd-brand wood, it will probably burn/combust and not produce enough smoke. Sounds like you are already using Hickory, which is what I would suggest for smoky ribs and butt.

 

[DivotMaker]

Good to see you again, Kevin!  We'd love for you to come and visit more often!

What kind of wood are you using, and how much, for ribs?

 

[elk_smoker]

Hey Tony,

I am always checking/reading through the forums, I just rarely login. The reason I asked the question in the first place is because I am always reading posts about how someone smoked a heard of Bull Elephants using only 3 grams of hickory and they turned out great. (Ok, I'm exaggerating a little.)  It just got me to thinking that maybe I am doing something wrong.

The wood I use is the bagged chunks from Walmart.  I don't believe I am having combustion issues on a regular basis. I live in S.E. Louisiana where the humidity hovers around 80 BILLION percent year round.  I leave the bags open in my outdoor storage building. At the end of a smoke, the chunks are charred with some ash.

I have gotten into the habit of using quite a bit of wood, typically filling the smoke box in my #3 at least half full. This works great for pork butts and helps some on ribs, but the ribs usually finish cooking (@ 225f) before my wood gets used up.  I place my chunks over the holes in the bottom of the smoke box, back to front, so that they are exposed directly to the coil, which brings up the question: could doing so inhibit proper airflow inside the smokebox?

Thanks for any help/suggestions!

 

[DivotMaker]

Kevin, what kind of wood are you using, for ribs? (Hickory, cherry, etc.)

 

[SconnieQ]

Kevin, what kind of wood are you using, for ribs? (Hickory, cherry, etc.)

Tony, he mentioned in the first post he uses hickory. Kevin, it sounds like you are using A LOT of wood, as you are already aware. Everyone prefers a different level of smoke. I like things fairly smoky, but that still sounds like a lot of wood to me. If you still are not getting enough smoke on shorter smokes, you could try splitting some of your chunks into smaller pieces, or add some chips to the mix. Or, as you've been doing, just add more wood. My best advice would actually be to try some different wood altogether. You could order some double filet from smokinlicious. It does make a big difference. I resisted ordering fancy wood for several months, trying to use up my Weber wood. Once I got smokinlicious, my Weber wood went directly into the fireplace. Since it sounds like you prefer things on the smoky side, hickory is a good choice.

Don't know about the airflow question. If you are using as much wood as it sounds, I suppose that could be an issue, but it doesn't seem likely. Some people cover the bottom of the smoke box with foil, and still do fine with smoke.

 

[elk_smoker]

All,

Primarily, I use hickory but I do mix in cherry with it sometimes. I know cherry is a much milder smoke than hickory, so like I said, my primary wood is hickory. I have tried filling in around the chunks with hickory chips as well.

I used charcoal and stick burners for 37 years prior to getting the Smokin-It and realized before purchasing it that the flavor profile was going to be different. Based on how the pork butts turn out, I cannot help but think that I can get the ribs to come out like I am wanting.

Another possible issue may be the amount of rub I am using is too much. I am using Meathead's Memphis Dust. I have been using more than the two tablespoons per side that Meathead recommends, so that may be forming a barrier that is preventing smoke adsorption.

I may be utilizing methods that worked fine in a stick burner, but are not necessarily compatible with an electric smoker.

Your thoughts?

 

[SconnieQ]

One thought. Put the meat in cold, directly from the refrigerator. More time in the smoke, and supposedly cold meat holds smoke better. Don't let it warm up to room temperature. You probably already knew that.

 

[DivotMaker]

Kevin, Kari's definitely right about cold meat, cold smoker.  You're not letting your meat warm to room temp, are you?  I know a lot of "traditional" smokers do that.  You'll get much better smoke penetration with cold meat. 

Oh, and Kari - I did miss the mention of hickory, in the original post, but do see that he uses other wood.  That's what I was looking for.

 

[elk_smoker]

Tony,

No, I don't let the ribs or any meat for that matter, come up to room temperature. I tried that some years ago, but didn't find that it made any difference in the end product. I do not pre-heat the smoker either.

July 4th weekend is approaching, yet another opportunity to improve my ribs.   

Kari thank you for your input as well. 

 

[DivotMaker]

Maybe try stronger wood, like mesquite?  I don't know. I've never had a problem with meat not being smoky enough. ???

 

[Pork Belly]

but unless I put at least double the recommended amount of hickory in the smoker box, there just isn't enough smoke flavor

It sounds like you solved the issue, if you found the amount of wood that gives you the flavor YOU like.

 

[Durangosmoker]

You probably know not to open the door during the smoke. No need to spritz, mop, foil, or otherwise mess with the meat while it is in the smoker with these units. If you DO want to foil it or something, be sure to wait until the IT of the meat is over 140, at which point it won't absorb any more smoke flavor, anyway. I only mention it because you came from another kind of smoker, and those CAN be opened during the smoke.