BOB wrote:
> 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
>
>
The oak charcoal itself has almost no smoke whatsoever.

The wood doesn't look green. I bought it from a sugar-bush operator
here by Ottawa who said it was at least a year old. From the way the
sugar maple sizzled, I'd say it was cut in the spring.

Mario