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OP here..... just wanted to follow up. I cooked pork ribs again with a better outcome. I built the fire in the entryway of the oven closing off the very front opening. So using less heat (around 250 degrees) and less smoke. Cooked ribs for about 4 hours. Probably could have gone 5. Used the...

Thanks again for the replies and help. My oven is heated with wood, mostly oak and maple. It's well insulated so when the fire is started in about 3 hours the temp will get up to about 1,000 degrees and then a small fire is kept and the temp will equalize at around 650 (the firebricks holding...

thanks very much for the replies. I use an IR thermometer and readings at various spots to get an average temp. I realize I'm just hitting "surfaces" to get a general temp but you are probably correct in that the ambient temp is higher than I think it is. I have to figure out a way to create...

Hello. I'm "trying" to smoke a rack of pork ribs in my brick oven. 2nd attempt and both times the ribs came out with a dark black coating. Under the black outer coating the meat actually tasted very good.... but I'm trying to determine why the outer coating turned black. I'm using a brown...