I picked up a Masterbuilt 30inch S/S smoker as a replacement smoker. I had ribs to perfection in my old smoker but now I need to find my way again.
I noticed in the owner's manual, very little reference is made to position of vent for the smoker during use. I believe it said to have completely open during jerky or fish and this is it. I tried smoking three racks of ribs at 220F. I had the vent completely closed and at 4hrs... they were still gray and rubbery, I opened the vent wide open and the finally started to brown. Not very good in the end.
Is there any advice with regards to vent position? I have read a 1/16 inch to half to full open .
In my previous smoking experience, I have never wrapped anything in foil. Am I missing something by not doing this?