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J
Outside of meat dries out very fast on offset
To start I’ve been smoking meat for 10+ years mainly on WSM and gravity smokers. I’m new to cooking on offset smokers and I have a custom built 80 gallon RF. My question is, how do i prevent meat from becoming overly dry on the outside? I’m usually cooking at 250 +-20. Is that to hot for a...- jaybeerman
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- Replies: 16
- Forum: General Discussion
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J
Custom reverse flow not working as planned
I bought a homemade reverse flow from market place for what I thought was a steal (500$ 1/4 steel). I’ve spent the past few days doing practice burns and I’m stumped. The FB side of the CC is always 40+ degrees hotter and I can’t get the middle of the CC over 200 even with a inferno in the FB...- jaybeerman
- Thread
- Replies: 16
- Forum: Reverse Flow
