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Master built electric 30 smoker

post #1 of 2
Thread Starter 
I got a master built 30 electric smoker for Christmas this year. So far I've mqde ribs about 3 or 4 times and they always turn out perfectly. But when I do a roast in there I don't get a bark on the roast like I did when I bbq it or like I see on YouTube videos. Not sure what I'm doing wrong. I fill waterfowl up at bottom. I'm cooking at 235. The vent is about 1/2 to 2/3 open at top. I add wood every 2 hours. I use same rub I do on bbq. But when its in smoker it either seems to just absorb into meat or disappear or just dry up like powder(if I do beef roast). Any tips would be great. Really want to figure it out. Like I said. Ribs turn out perfect every time. But not roasts. Here's the pork shoulder I did today. Haven't tasted it yet. But not happy with look of it.
post #2 of 2

The problem is the water pan is creating steam and doesn't allow for good bark formation. Try filling the water pan w/ clean sand and cover it w/ foil when you want to do long smokes on big cuts of meat.

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