I smoked 3 racks of BBQ wings yesterday. The texture/tenderness was perfect, but the ribs had a very pronounced burnt/carbon coating on the outside. Here are some details.
- 2 hours on smoker
- 2 hours on the crutch
- Electric Brinkmann smoker
Now, this smoker can be hard to control temp with at times, and with the amount of gaps between the lid and the opening for the element, there can me more oxygen in the unit then I like, so chips catching on fire happens more then I care for. But this seems like more then just a couple instances of flare ups.
Like I said, they turned out great otherwise, just this burnt coating.