I'm new to the forums and somewhat new to smoking. I grew up eating my dad's grilled/smoked food but never really took an interest in it until I got to graduate school. Now I can't seem to stop. I bought a green Brinkmann water smoker this past February and have made several awesome and (perhaps more) not so awesome meals with it. Here's a rack of ribs I smoked on Saturday.
When I did the bend test, they almost fell apart. I basted with a vinegar/mustard sauce a couple of times during the cook to keep them moist. I'm not sure that's standard procedure but it's served me pretty well so far.
The one thing I really didn't like about this particular smoke is that the smoker went completely nuts about halfway through and shot up to over 300 degrees. I timed the cook more for an indirect grill than a smoke to compensate (three hours or so instead of five), and I think it came out pretty well. Still, it would be nice to know why the temp went nuts. Any advice on temperature control for the green Brinkmann water smoker?
Thanks, this forum is awesome!