SMF Hall of Fame Pitmaster
- Joined Jan 6, 2011
As you can see in the picture My Chicken and Baby Backs look like they should BUT the Beef Ribs are DARK. I used oak to get started let it burn until only heat was comming out the stack then I put on some Hickory and Cherry then the meat, This was about 2 hours in. I wraped it all in foil and cooked for another 2.5 hours. Everything taisted great not to smokey. The beef is just way too dark I cooked at 225 to 250 ANYBODY Help with some comments.