bitter nasty meat, please help!!!
I've tried using my new smokintex 1400 three times and have been unsuccessful at making ribs that are even edible.
The first time, I used a recipe rub on country style ribs then loaded the wood box three times over the course of 5 hours. The smoke taste was completely overpowering. I learned that this was just too much wood.
Second batch was babybacks, recipe rub, less wood, only 8 oz plus another 4 oz of wood. Same result, completely black overpowering smokey bitter flavor
Last night, beef ribs & chicken, no rub, smoke cook for 3 hours with only 6 oz wood then another small chunk when I basted them with a good store bought KC style sauce. Still we had a overpowering bitter black smoke flavor.
This last method I've used for probably 10 years with my old smoker so I know it works great.
Here's my setup. I have the smokintex, and use the pan that came with it as a water pan on the rack right above the smoke box.
I've been setting it at 220 and leave it alone. The meat is moist and jucy but like I said before overpowering.
The wood is hickory chunks that fit in the smoke box and is a brand I've used for years.
The smoker seems to run properly and white smoke comes out of the top.
What am I doing wrong?
Am I still using too much wood?
I know there's a learning curve but I've been smoke barbqueing for 30 years. I'm obviously no expert but this one's got me stumped.
Thanks very much!