I have been experimenting lately twice on BB Ribs and on Pork Butt, different woods and procedures. I just got a AMNPS & Maverick 732. So far I have over cooked the ribs on both cooks, and couldn't keep the AMNPS lit, so resorted to trying some BIG chunks of wood, which produced too much heavy white and slightly dark smoke, leaving a slightly bitter taste (not quite creosote). Of course those eating the ribs say they tasted great, (I had heavily sauced them to hide the defect).
Overcooking shouldn't be a problem with the new 732 monitoring the temps, (how nice to sit in the house and know what the temp is outside inside the MES). Yet I managed to overcook em. It is very frustrating to hope that small changes (hopefully improvements) in procedures / equip would produce a better product, but fail to deliver.
Don't get me wrong this is NOT a knock on the AMNPS or the Maverick 732, it is a knock on me, I have some playing around to do to get back to the quality tasting Ribs I have been doing for years. The 4th of July is only a month n half away, we do a BBQ for 35+, this year will be close to 50, I have served smoke ribs & bbq chicken for the past 6 years, something must be right they all keep coming back. I have enough time to dial in using the new gear.
Since I like using the water tray with water, I don't intend to stray to far from that which is a problem using the AMNPS. Thus I will experiment by making some kind of external enclosure for the AMNPS & piping the smoke into the MES.