- Jun 19, 2017
- 3
- 10
Hi, quick question, while my first smoke, a few baby back ribs, came out pretty dang good, I did feel one rack got ruined. It was the one next to the top vent in the back, it got very black and was kinda dry and burnt/over smoked tasting.
It seems odd to be that this unit has all the inlets at the bottom yet only one exhaust at the top. In my studies on how to properly smoke meats one little piece of advice stands out about the smoker itself and that is not to dampen the exhaust or you could end up with over smoked meat and or cressoat build up.
My question is while I would assume the manufacturer would know how to properly design a smoker, would it be a good idea to maybe add ventilation at the top?
It seems odd to be that this unit has all the inlets at the bottom yet only one exhaust at the top. In my studies on how to properly smoke meats one little piece of advice stands out about the smoker itself and that is not to dampen the exhaust or you could end up with over smoked meat and or cressoat build up.
My question is while I would assume the manufacturer would know how to properly design a smoker, would it be a good idea to maybe add ventilation at the top?