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It totally dies and its totally true. I dont even eat my bbq until the next day. A taste here a taste there but I want jus sit down and eat it. Bbq’in ruins the appetite until the next day.

From a fresh cut of oak. it seasoned the better half of 7 months still seemed a bit moist though. But I also had store bought B&B hickory

Thats what I was thinking maybe I had the meat to far from the fire. I had the slabs all the way to the left of the dual door smoker.

I have seasoned the smoker and kept the fire going with oak and hickory. The oak wood (some split some not) burned slower than the hickory did. I had 2 slabs of spare ribs smoked at 250 temp majority of the 4 hrs. Laid them in the smoker away from the fire. It was my first time using this...