Baby backs 1st time. Meh....

[Nofries]

So this is the second run, first time with meat. 1st was Queso. I really struggled with trying to keep the temps lower. Temps were regularly above 300 :( even as high as 380 at times.
Taste was good nice color on tops but bottom was "burnt" dry at the edges. Im happy with the results but my fire management on the OC Brazos DLX was a struggle. I had good smoke mostly.

 

[Gonna Smoke]

Ribs look good. It's always a learning curve with a new smoker, but you'll figure it out...

 

[Nofries]

My wood is not consistent in size. Chunks and some splits. Tried to use splits mostly, two parallel either side of coal bed and one across the two parallel ones. Tried them at a 45 degree to the air flow and seemed to smother the fire. Everything was wide open stack and butterfly vent.

 

[chopsaw]

Ribs look good to me .
Find out where the smoker likes to run , and use that temp .

 

[JLinza]

Looks good. Keep playing with it, you'll find that sweet spot.

 

[Nofries]

Watched some YT videos, saw that the stack stays open and to use the wood/fuel as your way of adjusting the temp. What do others do on here with stick burners?

 

[pineywoods]

I don't think I've looked at that smoker does it have a rack for the fire and ashes fall below?
I leave the top vent wide open and control the temps with the vents on the firebox. Some will leave the firebox door open a little to adjust air flow. Splits the right size for the smoker are usually smaller than people would think. The idea of the smaller splits is that it doesn't raise the temp as bad when you put them in. The trade of is you have to add them more often. Good luck with it

 

[indaswamp]

...biscuit test....

 

[BrianGSDTexoma]

They came out good. I drink the regular Henry McKenna but they where out this week. I just make it with Coke Zero. I do like good whiskey neat. Might have to try aged one.

 

[DRKsmoking]

Ribs look good, I would have no problem with a plate of those.

Keep playing with your heat , you will find the sweet spot and temp.

David

 

[Nofries]

I don't think I've looked at that smoker does it have a rack for the fire and ashes fall below?
I leave the top vent wide open and control the temps with the vents on the firebox. Some will leave the firebox door open a little to adjust air flow. Splits the right size for the smoker are usually smaller than people would think. The idea of the smaller splits is that it doesn't raise the temp as bad when you put them in. The trade of is you have to add them more often. Good luck with it

Yes it has a vented plate in the FB, raises the coals off the bottom and let's the ashes fall through. I think i might need to just play with it and not be cooking. Also has FB door has vents. When I did queso, vents seemed to smother my fire. I've seen a lot of stack extension mods that might help,

 

[Nofries]

...biscuit test....

Did one earlier on my first queso cook and seemed better than what I had this cook. But my temps were lower and more white smoke.

 

[Nofries]

They came up good. I drink the regular Henry McKenna but they where out this week. I just make it with Coke Zero. I do like good whiskey neat. Might have to try aged one.

Have to try the regular McKenna, 10 yr is great. Much more available last 6 months to a year. I wouldn't use 10yr as a mixer though. Maybe a bit of water opens up the flavors.

 

[BrianGSDTexoma]

Have to try the regular McKenna, 10 yr is great. Much more available last 6 months to a year. I wouldn't use 10yr as a mixer though. Maybe a bit of water opens up the flavors.

Yeah I drink the good stuff neat maybe a bit of water like you said.

 

[1MoreFord]

Preheat your sticks on top of the firebox so they will light easier.
Control your fire with the firebox air intake(s).
Do not place new splits flat and directly on top of your coal bed as that will smother your coals.
This should help level out the temp swings.
Done this way I was always able to use larger splits so as not to feed it to often.
Above method assumes you have good seasoned wood.
The splits should have a sharp crack sound when beaten together.
If they have a thud sound they are not properly seasoned.

 

[LazyK68]

Does your smoker have a baffle plate? I struggled with temp swings on an earlier unit until I installed one.
Preheating your splits is great to reduce white smoke. Splits are the size of Subway sandwich bread.

Work on temp control with a pork butt. They are forgiving of temp swings and tasty at the end. I've found offsets are a skill with daily factors like weather and time of day/year. Experience earns consistency. I struggled last week with ribs because I've been traveling for work too much to stay active.

Don't get down on yourself! The next ones will be twice as good.

 

[Nofries]

I have a baffle that pushes the heat down and a diffuser that covers about 2/3 of the CC. Not sure where to place the diffuser. I cooked wings and some Jalepeno poppers with beef bacon last night. Temps still really hot. Im wondering if a scoop would be better? Or maybe a smaller fire, also my fire is elevated on a plate with holes. So many variables.