Yo guys. Too much smoke.

[Jethro1]

How do I get rid of that nasty smoke taste. I mean WAY too much smoke taste. How do I correct this? Thanks guys.

[The Czar]

What kind of smoker is it Jethro and what kind of fuel source.....

[Jethro1]

It's never really mattered what I've used. I almost always get that taste. I "think" I'm putting the meat on way too soon and I am not starting with a cleaner fire. I typically use charcoal. I use either a Weber kettle grill (and just build the fire to smoke), or I use a small horizontal barrel grill/smoker with an inlet on one side and an outlet on the other side-on top. I "think" that's also why I am having white smoke when I put my meat on, is because my fuel isn't ready yet. The food usually comes out really good but smokey as all get out. Stinks up the house. Should have added this info in the question. Sorry.

[Frank_Cox]

it is caused by incomplete combustion. That is the problem with store bought smokers. it is very hard to control your air and get a complete burn with lower temps. I would recommend starting your charcoal in a chimney and adding charcoal more often during the cook instead of trying to do the minion method....???

[Jethro1]

Is adding more during the cook going to cause the same issue of "not ready" fuel?

[Frank_Cox]

Only if it is not started in the chimney. Start it first

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[Jethro1]

Ooooooh, right, right. Thanks. Will do.

[The Czar]

Once you get good flow settled add some wood chips in the charcoal...

[maccas66]

............now your the second person to mention the " Minion Method", can you please explain it?......................it doesn`t include burning rubbers does it!

[Gizmo]

The minion method is where you arrange the charcoal in some kind of a pathway and light one end then let it continually light more briquettes as it travels down the pathway you've created - depth of the pathway is critical to maintain a hot "core" as you go- so some people have problems with "cold cores" and too much smoke i.e. taste. Minimum 2 briquettes deep will fix most of that - did for me anyway ... Look at my old charcoal experiment thread and you'll see a maze that worked very well ... just liked to flash over eventually ... had draft control problems back then ...

[Jethro1]

Am I right that I should NOT soak my chips? Also, I think I'm going to switch to lump for a while and see how I like it.

[Smokeone]

I do not soak mine. They put off enough "flavor" burning.

I am a lump fan, it may help you, as Rick said it has alot to do with the depth of unburnt coals. Dont pile it real deep, and make sure there is plenty of air flow.

[The Czar]

I don't soak mine either....just evenly distribute in the coals....

[Tom_Heath]

I never pass on a chance to soak it........

Wait, oh the wood chips......nope I never soak them.

And due to a great buy, I am now a lump fan. I lOVE it.

When I run my drums I dont even use wood chunks at all.
We shall see how well it works in the new Chute-R-Do ..... welp..... that right there is a NEW word.

Had to make a new word since we wouldn;t wanna make the stump guy angery. pffftttt!!!!!!

Try the lump, its like night and day.
One is pre burnt and one is not.

[maccas66]

when you say lumps, do you mean lumps of charcoal from timber chunks or the processed " Robot turds" that Redhead sell over here!...........I love learning new languages!

[Jethro1]

Natural lump. We have the Wicked Good brand made in Maine, right near the house. Never used it yet. I hear it's great stuff.

[Tom_Heath]

When i talk about, im talking about the chunks of burnt wood. Not the processed turds.

[DUAYNE B]

i use the hardwood oak lump, i like to use it , get 50 pound bags at BBQ Galore here in phoenix.....

[Frank_Cox]

Chute-R-Do
that's a keeper!

[PvilleComp]

Plus lump makes way less ash then the "tree turds" in the blue bag, as I learned this weekend. Lump also burns hotter and longer then "tree turds."