How come mine don't look like that?

[LastHurrah3$]

I have a new 24 inch camp chef smoker and first time we used it the wind kept blowing the flame out. Between relightings we almost saved a nice pork butt. So we moved the smoker to a sheltered location and tomorrow we do two racks of baby back ribs. I am reading 225 and 275 as the suggested temps. As the pig worked hard on these I want to do the right thing in it's memory...

 

[BigW.]

So you have a Smoke Vault 24? Using something to block the wind is a good plan. Building, wall or any makeshift wind block helps. Higher flame also helps with blow outs, so I'd go 275.

 

[sandyut]

Do pork butt at 275, ribs at 250.

 

[LastHurrah3$]

G'day, We thank you all for your replies and advice. Following the unanimous advisories pork butts at 275 and todays baby backs at 250. Thanks again.

 

[sandyut]

G'day, We thank you all for your replies and advice. Following the unanimous advisories pork butts at 275 and todays baby backs at 250. Thanks again.

NICE! you will get good product for sure!

 

[LastHurrah3$]

So you have a Smoke Vault 24? Using something to block the wind is a good plan. Building, wall or any makeshift wind block helps. Higher flame also helps with blow outs, so I'd go 275.

Aha! We also have a GMG Daniel Boone, almost new still trying things.