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Anyone Help pls? Smoking issues....


nomnom
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Hello, cooked some beef ribs today, at 110c for 8 hours with hickory. Started off fine, but as soon as the ribs started to warm up and render fat, it started to produce a thick white acrid smoke. I am using a KJ 3, with the SLoROLLER. When I took a look, the top of the SLoROLLER was 'wet' with clear fat drippings and also around the circumference of the SLoROLLER, this was obviously hot enough to make it smoke. End result is the ribs were insanely tender, but spoiled by the bad burnt fat/oil smoke taste. I assume the best option is to have a drippings pan on the accessories rack so that it is elevated from the SLoROLLER and therefore not hot enough for the fat to reach smoke point? A few pics for reference. Thanks in advance for any advice.20190706_155540-01.thumb.jpeg.db16ae09b9011d1e7d9d29e86a8aba1f.jpeg20190706_193808-01.thumb.jpeg.936fb8f0f26e119d5c5e5fdd51b6bbe2.jpeg20190706_193831.thumb.jpg.5e75650b5c19fe67b48aa3dd520bd337.jpg

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2 minutes ago, nomnom said:

Hello, cooked some beef ribs today, at 110c for 8 hours with hickory. Started off fine, but as soon as the ribs started to warm up and render fat, it started to produce a thick white acrid smoke. I am using a KJ 3, with the SLoROLLER. When I took a look, the top of the SLoROLLER was 'wet' with clear fat drippings and also around the circumference of the SLoROLLER, this was obviously hot enough to make it smoke. End result is the ribs were insanely tender, but spoiled by the bad burnt fat/oil smoke taste. I assume the best option is to have a drippings pan on the accessories rack so that it is elevated from the SLoROLLER and therefore not hot enough for the fat to reach smoke point? A few pics for reference. Thanks in advance for any advice.20190706_155540-01.thumb.jpeg.db16ae09b9011d1e7d9d29e86a8aba1f.jpeg20190706_193808-01.thumb.jpeg.936fb8f0f26e119d5c5e5fdd51b6bbe2.jpeg20190706_193831.thumb.jpg.5e75650b5c19fe67b48aa3dd520bd337.jpg

 

Those look real good!

 

Your temp was good, the only thing I suggest is a drip pan to keep the fat from falling down in the fire.  It will also help keep your kamado clean for when you cook something like fish were you certainly don't want pork fat burning.  If needed you could even add a bit of water to the drip pan to prevent the fat from burning although a drip pan alone works well for me.  Even a sheet of HD foil.

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