Mario Stargard wrote:
> Here's the issue: I've made some great barbecue using lump charcoal
> (Royal Oak brand) and have thrown soaked wood chips in for the smoke
> flavor. Then I got bold and got some hardwood to use in the smoker
> wanting to see what that was like. When using the lump, I have
> controlled the temperature with the in damper on the firebox and have
> left the stack damper wide open. My first try with the wood I made
> the
> mistake of trying to control the temperature the same way and the
> ribs I
> cooked tasted really bitter. The thing smoked like crazy during the
> cooking period. Next time around I tried keeping the fire small and
> leaving the in damper open more. The chicken only tasted slightly
> less
> bitter than the ribs. I'm using maple, cherry and hickory. And I'm
> warming the logs in the firebox off to the side.

How big are the wood logs? Seems that 2X2X12 is the preferred size. I don't
get the bitter flavor with the oak I use so I'm not sure what's going on
with that. I know that with oversized wood pieces I will get more smoke than
most pieces of meat will handle. It's not a bitter flavor, just a coating of
smoke that's excess to good flavor. The only cut of meat that I've found
that does well with this is a boston butt or picnic.
IMO plain old lump of good quality like Royal Oak will make enough good
smoke flavor for most pieces of meat.

>
> Any tips to help improve the situation? I'm thinking of sticking with
> the lump and adding the occasional piece of hardwood for some smoke.

Yep, although the lump alone adds smoke enough for me.


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