- Joined Oct 31, 2016
Pulled a Redi-Smok out of the old man's garage a year ago and need some help. If it a one speed, plug and play version. I've done ribs and a few butts and I get a good smoke line but I cannot get a crust. I am only using dry wood chips with the meat in the middle and top with no water. It tastes great but looks so bad I typically finish it on the grill so the guests are more willing to dig in. The outside is grey, soft and wet-looking. The rub just turns to paste and you can scrape it off with a dull knife. I usually leave the lid on tight but wonder if leaving it cracked will give me some air flow and a brown crust. Any ideas?