Hi all. Today is my first serious attempt at using my smoker. Last week i did a small pork roast, good flavor but not enough fat, so to me, dry. Chicken thighs, good taste, but soft skin, too low temp.
I corrected the chicken by using my torch on them, worked fine.
But today I have Dry rub ribs. Using the 3-2-1 method. On last hour now. They really don't appear to need the last hour.
What I don't like, tell me if it is the smoker or just lack of experience. Trying to keep the tenp around 220f. It bounces all over the place from about 190-250. Open the door (I tried not to) and it drops like a stone. But just getting the thing set is a pain. When I started this morning it was 63 out. Now it's about 90. I noticed I had to keep nudging the control down.
I'd sure love to be able to set 220 and forget about it.
Second thing is getting sufficient smoke out of it. OK, I get some. And the wood chips turn black after time. But hardly any real smoke. Is there a trick.
A piece of lump charcoal that I'd light under the wood chips.
Torching the wood chips to a get them to flame, then shut the door. (that seems to work the best, though the temp goes up.)
BTW I'm in Roswell GA
Model of smoker is 11201677
The ONLY instructions that came with this were assembly. No tips on using at all, lame.
I've read and read reviews and there doesn't appear to be any one smoker that anyone really raves about. Is there an under say $350 one that is considered king? Or at least several? I love the idea of digital controls.
I'll likely post a photo here soon... Should have when I took them out of the foil. Too excited at the time:)