Hey gang. I need your help to do a post-mortem on this smoke. My prime rib came out pretty bad, even for prime rib! It was edible, but oversmoked.... or poorly smoked, perhaps?
There was heavy, slimy smoke around the outside and when I took it out the beef smelled more like ashtray than beef. I seem to do this a lot with the 3D! Last week's turkey breast came out the same way.
I did notice a lot of puffs of thick white smoke coming out of the 3D during the first 35 minutes. It smelled pretty acrid but after 35 minutes it started smelling sweet. At the end of the cook, the wood chucks looked pretty decent -- they were all black, still chunky, very light and a bit brittle. No ash.
Was it because I used a few smaller chunks instead of one big one and they all started smoking at the same time? Or maybe I should let the heavy smoke burn off for a bit before putting in my meat?
In anycase, I'm still learning the ropes but I am getting frustrated with the 3D. The wife and kids are about ready to forbid me from using the smoker anymore! I need a quick success. Maybe I need to drastically cut back on the amount of wood I use?
I would appreciate your advice, as always!
Thank you
PS it took about 4.5 hours to reach 128 degrees... not the 7 hours I had planned for!
Chris