I' new to all this but, my first time smoking (ribs) was a disaster...way too dry. I have an inexpensive vertical charcoal smoker (Brinkmanns Gourmet Smoke'n Grill).
I hear a lot of threads about how to raise the heat but it seems that my heat is too hot. I followed the instructions (using lump charcoal). The thermometer stayed in the IDEAL range the whole time (I'll use a digital timer next time). I never needed to add charcoal or water. The charcoal seemed to last for ever. The ribs were way over cooked. I'm told that this is because the temperature was probably too high.
It would seem way too simple to just reduce the amount of charcoal (but perhaps that is all that I need to do)? Or do I need to do something much more dramatic like build a collar to extend the distance between the heat source and the meat?
Thanks for any feed back!