Fathers day smoke. 9 racks of Danish Babyback Ribs from a buddy at Chili's. Rubbed them and put them in the refrigerator overnight. Plan was as follows...
Fire up the smoker at noon - Chargriller with a side smoke box. Plan to use Hickory and Apple with charcoal.
Put the ribs on at 1PM - 2 hours smoking between 225 and 250. I used a maverick wireless hanging off the grate.
Wrap in foil with apple juice at 3PM - 2 hours getting tender. Temp also between 225 and 250
Unwap and firm up - 1 hour. Same temp.
The plan seemed like a winner. The results hardly were. The ribs were way overcooked and in many places burned so bad I just threw them away. The family and friends were good sports and ate what they could, but I definitely dropped a couple of spots on the "Smoke Meister" scale.
As I said above, I used a maverick wireless thermometer with the probe hanging from the grate. So it was hanging in the lower half of the barrel below the ribs. That could be a cause.
Another possibility was that the grill was very cramped, so some the ribs were closer to the smoke box and it will send flames out into the barrel. That could also be a contributor.
Any other suggestions? Any "smoking" gun (I can joke about it now).