Hello from Salt Lake City

[utsmoker]

I Just bought a GMG pellet stove and I am new to smoking. Today I smoked some babyback ribs and during the last hour of cooking at 225 I noticed the meat was starting to get covered with soot. Any suggestions on what would cause this?

 

[Rafter H BBQ]

I Just bought a GMG pellet stove and I am new to smoking. Today I smoked some babyback ribs and during the last hour of cooking at 225 I noticed the meat was starting to get covered with soot. Any suggestions on what would cause this?

Have a GMG myself ( love it ) does your exhaust (stack) have enough room to vent ?? I know when the exhaust vent is down too low it chokes it, then ya can get the sooty stuff !! Ya wanna make sure ya have a two finger gap on the exhaust... There are other things that can cause this but that's the most common..... Hope this helps !!

 

[Rafter H BBQ]

BTW, welcome to the forum !

 

[Rafter H BBQ]

Other than the last hour, what temp ya smoke the BB's at ??

 

[Dutch]

UTsmoker-a hardy welcome to ya from Midvale, Ut. Glad to have another Utahn onboard!

Like WHB said, sounds like you have a venting issue. You want to keep your exhaust vents wide open and control your temps via the air intakes.

We need to do a meet and greet and throw some grub on the smokers.

Enjoy the Smoke!

 

[gary s]

Good morning and welcome, I to suspect a vent problem I always run my smoke stack vent wide open but I smoke on a RF

Gary S

 

[utsmoker]

I smoked the ribs at 180 for 5 hours and then turned the temperature up to 225 for 3 1/2 hours.  The last hour i was basting the ribs with BBQ sauce every 15 minutes.  Could that be the culprit?  I did adjust the stack to be open wide enough to stick my two fingers in.  But I do have small hands.  

 

[GaryHibbert]

Hey

Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.

Gary