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To much smoke flavor

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rnicholson05

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I've only cooked on my dps 60 twice but I am getting to much smoke flavor. I have been using seasoned red oak, also having trouble keeping a good fire going. help!!!!!!!!
#1 - October 10, 2009, 03:42:20 pm
Randy Nicholson

Jaybird

Sounds like you are choking the fire too much. A smaller well burning fire is better than a larger choked fire...in fact it is the key. Also you didn't mention lump or charcoal at all. Are you using any?
#2 - October 10, 2009, 04:31:25 pm

ron b

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yes jay i agree ./...............what r u cooking ribs,brisket,etc.to use red oak very strong. in my opinion plus if u choke the fire way 2 much smoke= flavor issue.
rjb
#3 - October 10, 2009, 05:49:48 pm
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rnicholson05

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all vents are wide open' I am not  using any charcoal. maybe I need to use a smaller fire???? I usually start with 3 splits on each side.
#4 - October 10, 2009, 06:01:03 pm
Randy Nicholson

toys4dlr

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I don't have a DP, but use a base of lump Charcoal and add the Spilt to add the flavor.  Either that or let some of that oak burn down to coals, then add the meat. 

To much wood, IMHO.
#5 - October 10, 2009, 06:58:15 pm
Toys 4 BBQ'N
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Jaybird

Dave's right..too much wood. I have always used a combination of lump charcoal and wood in my big stickburners. Get a nice bed of coals going first then add maybe 1 piece to each side and go from there. Too much choked oak can impart some of the nastiest flavor...believe me I've done it. It takes at least twenty beers and a few shots of whiskey to get that taste out of your mouth.

Also make sure your wood isn't too big.
#6 - October 11, 2009, 07:47:10 am
« Last Edit: October 11, 2009, 07:49:40 am by Jaybird »

Mike (AZBarbeque)

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For the DP's, I usually get a good bed of Lump charcoal going.  This helps to get the heat up in the cooking chamber, but it also helps to establish my fire for the rest of the cook.

Then I add on 1 - 2 logs every hour, depending upon how big they are.  I keep the bottom vent below the fire chamber fully open.

I close the top baffles about 1/4 way after I get to temp.

I not never had any problems with getting too much smoke.  I also have not cooked with the seasoned red oak before, so I don't know if that could be making the difference as well.

I typically cook with Pecan, Apple, Cherry, Grape or regular oak and all have seemed to work fine.

Question on the DP.  Is it sitting level?  I have found that sometimes if it is lifted on one end or another, it changes the formula.

Let us know...
#7 - October 11, 2009, 09:07:04 am
Michael J. Reimann
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AzJohnnyC

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It's easy to see. Your DP is defective and has outlived it's service life. It's time to get rid of it and get a new one. I'll gladly come pick it up and dispose of it for you. It's the least I can do to help out a fellow member in need. 
#8 - October 11, 2009, 09:12:49 am
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SmoknAZ

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Also make sure your wood isn't too big.
??? :D
#9 - October 11, 2009, 10:30:21 am
You can't drink all day if you don't start early.

force

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What Mike said.......
#10 - October 11, 2009, 11:28:33 am
Huge Fan of Mike (AZBarbeque)... He's My Hero..

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