My name is Doug and I live in Cumming, GA (just north of Atlanta). Long time griller but new to smoking. I have an upright, two door gas Char-Broil smoker.
I've experimented a few weeks ago with a slab or ribs and a chicken quarter. Both turned out good using the 3, 2, 1 method. 225 degrees. Very tender and tasty but I'm still needing help.
My smoker has the water tray in the bottom with the built in bowl for wood chips. I soak the chips over night in water. I guess I was expecting to see more smoke and an actual bark. Yes, there is some smoke but not what I was expecting.
Smoked for 2.5 hours to 165 degrees. Will put them on the grill with some BBQ sauce to top them off.
Do they look right? Should they have more of a bark??
Not sure if anyone can advise on how to get more smoke rolling?...or if I should?