Agree 100%.
Yes it is too low for ribs, Marianski is talking about smoking cured meats, not BBQ.
Agree 100%.
Yes it is too low for ribs, Marianski is talking about smoking cured meats, not BBQ.
Nailed it!
timmy, evening..... As near as I can tell, you might have a flame burning in the firebox of the smoker.... are you building a small fire and continuing with that for the duration of the smoke ?? If so, build a big, BIG fire in the firebox, when it get to coals, add a split or two.... or throw in a couple of chunks of flavor wood.... you do not want any flames in the firebox.... flames consume smoke like an afterburner... once the chunks or splits are thrown in, they should smolder giving off smoke.... bed of coals for heat, hunks for smoke and flavor..... control the cooker temp with the air intake to the firebox.... leave the exhaust stack wide open....
Dave
This was my first thought, after spending hours tending the smoker I definitely am less sensitive to smoke flavor and smell...kinda like when you catch a whif of the clothes you were wearing while cooking he next day they reek of smoke but while you were cooking you could barely notice. I always enjoy taking a break, after I pull the meat, a shower and a change of clothes will reset you.Sounds like you may be desensitized because you are cooking with wood. You get smoke all over you, you are breathing it, it's on your clothes, in your hair and so forth. While the meat is resting or just before you are ready to take it off, take a quick shower and change your clothes, it will make difference.