Duwop wrote:
> Mario Stargard wrote:
SNIP
>> 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.
>

I just had a thought while reading your reply (I don't ever use more than a
chunk of wood at a time, so no experience here...) Maybe the OP is using green,
uncured wood?

>>
>> 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.
>
I just add a chunk or 2, depending on the flavor I'm after.

BOB
Kamado extruded coconut lump is practically tasteless