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Trying to smoke ribs again today.   Plan is to keep the temperature around 190 on the door (220 on the inside).  Also using age apple wood to smoke with.  Meat has been in the smoker for 1 1/2 hours,  just checked no burnt meat  at this point.  Thanks all for your comments and suggestion...

I was reading some of other Forums question last night.  Could the problem - my smoked meat tuning black and the bottom being chaired - be caused by creosote, from using unseasoned wood, and wood that has been socked for 2 to 3 hours before using?

Looks like the temp gauge on the Dyna-Glow is off by 35 – 50 degrees.  I have listed the information I was able to collect.                               Digital                                                 Dyna-Glow                                        Difference Started                ...

To check out the temperature gage on my Dyna-Glo Offset vertical smoker I will run the following test and report back the readings.  I have a Taylor Wireless Thermometer (single lead) which I will place on the second rack of the smoker.  I will start with a chime about ¾ full of charcoal, once...

Yes - which manufacture(s) and which models?

Yes

I need help.  About 3 months ago I parched a Dyna-Glo Offset vertical smoker. Everything I try to smoke ends up black – like burnt.  Here today example – smoking pre-sliced spare ribs. I placed the ribs (unrubbed) on the top 3 racks of the smoker.  Smoked them for almost 2 hours – using Hickory...