We recently moved back to our family home in So.Cal., my smoker’s, of the food cooking vessel type, been patiently waiting for my return. I recently rolled her out again…
I’m sure noooo expert but I will definitely keep trying.
Anyone out there that can offer tips? I’d greatly appreciate it.
Here I smoked a rack of pork ribs. Though they were beautiful. They were definitely over cooked, tasty, but yes definitely overdone.
In the end, here are the mistakes I believed I made…
- Too much charcoal. I used a whole 10 pounds, I’m sure I should have just used 5
- My flavor chips might have been weathered, therefore they burned to hot and too fast even though I soaked them beforehand
- The average temperature stayed too high around 300-350, due partly to too much charcoal, I believe
- My water pan, I placed it on the rack the charcoal was on and… just below the ribs. I believe that added to the too much heat factor.
- I left the ribs in the smoker, smoking too long, under too high heat, 3 hours.
Like I said I will just keep trying. I love cooking over a day. The smell of something smoking is, well, just good, and it’s a great way to enjoy your surroundings. Smoking foods can actually give you a warm fuzzy feeling, I have found, it can teach you to slow down and enjoy where you are at (in life).
Have a lovely weekend friends, on purpose. g.