Originally Posted by Gore
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.
My ribs used to come out hammy someone asked me was I keeping the exhaust closed during the cook. After I started leaving the exhaust open throughout the entire cook, no more hammy taste
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