This also can be a result of the smoking process. I can take two identical racks of ribs. The one I cook on my offset will produce a hammy flavor and the one I cook in my Oval will not. The offset has a lot more smoke than the Oval. It is like curing in place. I've tried and can't seem to get this result with the Oval.
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS
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