Originally Posted by Kernscookin
1st year Lang 60 stickburner here. Thanks for all the information. Y'all are so much smarter than me. Several times my ribs have tasted smokey. Alot of good ideas here, thanks for the help.
Just keep on trying new techniques! I know I completely ruined a chicken not to long ago because I was in a hurry and didn't get my fire going properly. I smoked that thing into oblivion, it was awful.
Looking back at it, my main problem was using splits that were to big. Now I use much smaller splits and end up with a smaller but much hotter fire, which in turn gives me the amount of heat that I need but without to much smoke.