- Joined Mar 15, 2006
Smoked up some nice and thick pork steaks, chicken breasts and some brats. They turned out pretty good except the outer edge got a little tuff on the pork and chicken. Smoked everything around 4.5 hours. Temp was approx. 225 to 250 with it up to 300 for a short term. I did based the meat with a mixture of apple juice and bbq sauce. Flavor was good. What did I do wrong?